Daiya Jackfruit Tacos

Ingredients

• 1
  
  Daiya Pepperjack Style Shreds
  
• 3
  
  pounds Fresh Jackfruit
  
• 1
  
  Onion, chopped
  
• 1/2
  
  cup Lettuce
  
• 2
  
  Chipotle Peppers
  
• 2
  
  tablespoons Adobo Sauce
  
• • 10
  
  Cloves Garlic
  
• 4
  
  tablespoons Ketchup
  
• 1
  
  teaspoon Ancho Chili Powder
  
• 1/2
  
  teaspoon Black Pepper
  
• 1 1/4
  
  cups Water
  
• 
  
  Salt
  

Directions

1. Drain the Jackfruit (if using canned) or clean the Jackfruit (if using raw). Add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 10 to 11 minutes. Drain, shred with a fork and set aside.
2. Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook Jackfruit until translucent. Stir occasionally, about 4 minutes.
3. In a blender, blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano and ¼ cup of water until smooth.
4. Add the blended sauce to the skillet with onions and cook until the sauce thickens and smells roasted. Stir occasionally, about 6 to 8 minutes.
5. Add the shredded Jackfruit, 1 cup water and salt to the skillet. Mix well and cover for 10 minutes.
6. Stir, reduce heat to medium-low and continue to cook for 15 minutes until the sauce reduces and the Jackfruit picks up the sauce flavor.