Slow Cooker Jackfruit Tacos Al Pastor
Author: Ashley
Recipe type: Vegan, Gluten Free, Entree
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 10-12 tacos
- 1 of each dried chile- Guajilla, Pasilla, New Mexico
- 1 chipotle pepper in adobo sauce
- 1 tbs adobo sauce
- 1 cup fresh pineapple, chopped
- ¼ white vinegar
- 2 cloves garlic
- 2 tbs oil
- 1 tbs ground California chile
- 1 tbs ground annatto seed
- ¼ cup pineapple juice
- 1 cup reserved water from rehydrating dried chiles
- Corn tortillas
- 4 cans jackfruit in brine, not syrup
- 1 red bell pepper
- ½ white onion
- 1 jalepeno
- 2 thick slices pineapple
- 1 vegetable buillon
- Cabbage, minced
- Cilantro, minced
- White onion, minced
- Preheat oven broiler to high
- Preheat slow cooker to high
- Rehydrate your dried chiles by placing them in very hot water for about 20-30 minutes, making sure to remove any seeds
- Remove chiles and reserve water for sauce
- Once rehydrated, add all sauce ingredients to a high speed blender and pulse for about 1-2 minutes
- Add mixture through a fine sieve and filter out any additional seeds or pulp
- Meanwhile, add onions, jalapeno, sliced pineapples and bell pepper to oven and broil for about 20 minutes
- Remove from oven, let cool and roughly slice each vegetable into large chunks
- Add adobo sauce, broiled pineapple & vegetables, jackfruit, vegetable buillon, and reserved water to slow cooker
- Cook on high for about 2 hours
- After two hours, pull apart jackfruit with two forks, shredding it like you would meat
- Cook another two hours
- Heat tortillas and serve with citrus salsa and garnishes
- ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/slow-cooker-jackfruit-tacos-al-pastor/
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