Step 1

Fill medium pot with water approximately 8 cups water, adjusting water as needed based on size of pot and size of jalapeños.

Step 2

Place pot on stovetop over high heat and bring water to rolling boil. Once boiling, carefully add 4 large whole jalapeño peppers to pot and reduce heat under pot to low. Simmer jalapeños approximately 10 to 15 minutes or until peppers are very tender.

Step 3

Once tender, carefully drain water from pot. Transfer jalapeños to cutting board and carefully remove stems. Use caution as peppers will be very hot. Discard stems and place jalapeños in blender.

Step 4

Add 2 large cloves garlic, ½ cup neutral-flavored oil, 1 teaspoon salt, ¼ of one medium medium white onion, and 2 tablespoons fresh cilantro to blender with jalapeños.

Step 5

Secure lid on blender and blend ingredients together until fully combined into smooth, creamy sauce. If needed, blend in additional oil to achieve desired consistency.

Step 6

When satisfied with thickness of salsa, transfer mixture to serving bowl. Set aside until ready to serve. If preparing salsa more than 1 hour in advance, transfer mixture to airtight container and refrigerate until ready to serve.

Step 7

Drain 3 14-ounce cans young jackfruit in brine, then rinse jackfruit well under running water to remove any excess brine.

Step 8

Cut away tough or hard core at tips of triangular pieces of jackfruit and discard. Use hands or forks to tear and shred remaining chunks of jackfruit.

Step 9

Place shredded jackfruit in medium pot. Add water to pot until jackfruit is completely covered, with waterline sitting approximately 1 inch above top of jackfruit.

Step 10

Place pot on stovetop over medium-low heat. Add, ½ tablespoon salt, ½ tablespoon freshly ground black pepper, ½ of one medium yellow onion and 1 bay leaf. Stir to incorporate, then bring liquid to simmer. Simmer gently 10 minutes.

Step 11

After 10 minutes, carefully drain water from pot. Transfer jackfruit to bowl and set aside. Remove onion and bay leaf and discard.

Step 12

Quarter remaining ½ of one medium yellow onion and place in pot. Add 12 guajillo chile peppers, 6 ancho chile peppers, 2 large Roma tomatoes, 1 4-inch stick Mexican cinnamon, 2 whole bay leaves, and ½ teaspoon whole black peppercorns to pot.

Step 13

Fill pot with water until waterline sits approximately 2 inches above tops of ingredients. Increase heat under pot to high and bring water to rolling boil.

Step 14

Once water begins to boil rapidly, immediately reduce heat under pot to low. Cover pot with lid and simmer ingredients 10 minutes.

Step 15

After 10 minutes, remove bay leaves and cinnamon stick from pot and discard. Use slotted spoon to transfer softened chiles and tomatoes to blender.

Step 16

Add 1 cup of liquid from pot to blender. Transfer any remaining liquid to large bowl.

Step 17

Add 4 cups no-beef broth, 2 tablespoons distilled white vinegar, 5 large cloves garlic, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, and ¼ teaspoon ground cloves to blender.

Step 18

Blend mixture on high speed until completely smooth, working in batches if necessary depending on size of blender.

Step 19

Once mixture is smooth, pour blended sauce through fine mesh sieve and into pot. Discard any solids strained out by sieve.

Step 20

Return jackfruit to pot. Stir to incorporate, then increase heat under pot to high and bring mixture to boil.

Step 21

Once mixture begins to boil rapidly, reduce heat under pot to low. Cover pot with lid and simmer mixture 15 minutes.

Step 22

Place medium skillet on stovetop over medium-high heat. Add 1 teaspoon olive oil to skillet and continue heating pan until oil is hot and shimmery.

Step 23

When oil is hot, dip 1 corn tortilla in reserved chile liquid. Immediately place tortilla in skillet.

Step 24

Top one half of corn tortilla with vegan shredded mozzarella and desired amount of jackfruit. Top jackfruit with chopped white onion and chopped fresh cilantro as desired.

Step 25

Use spatula to fold other side of tortilla over to cover mozzarella and jackfruit. Sauté taco 2 minutes, then flip taco over and sauté on other side until cheese is melted and tortilla is crisp.

Step 26

Transfer taco to large plate and repeat until all 12 corn tortillas have been used, adding 1 ½ tablespoons olive oil in small increments after each taco.

Step 27

Serve tacos warm with jalapeño salsa (optional) and plenty of chile sauce for dipping.