Step 1

1 In a medium bowl or colander, using your fingers, shred the jackfruit or chicken into thin pieces

Step 2

2 In a large skillet over medium-high heat, heat the oil until it shimmers

Step 3

3 Add the onion and salt and allow it to soften and start to brown, stirring often so it doesn’t burn, about 10 minutes

Step 4

4 Stir in the garlic, oregano and cumin

Step 5

5 Add the tomatoes, water and chipotle chiles, and cook, stirring, until the sauce comes to a simmer, about 3 minutes

Step 6

6 Add the jackfruit or chicken, and simmer until warmed through, stirring occasionally

Step 7

7 Taste, and season with more salt, if desired

Step 8

8 Stir in the lime juice, and serve in tortillas, over rice, with a salad or however you’d like

Step 9

9 NOTE: Use 8 ounces of meat from a rotisserie or roasted chicken, or pan-fry 12-ounces of boneless, skinless chicken thighs, seasoned with salt, until lightly browned on both sides and cooked all the way through to an internal temperature of at least 165 degrees, about 3 minutes on each side

Step 10

10 (12 ounces of raw chicken will yield about 8 ounces of cooked chicken

Step 11

11 )