Step 1

In a mixing bowl, combine the cabbage, carrot, and jalapenos. Season with vinegar, oil, and salt to taste. Transfer to your fridge until you're ready to serve.

Step 2

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it sit covered for around 2 hours or overnight, then drain the liquid.

Step 3

Heat olive oil in a large skillet over medium. Add in diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic for another 1-2 minutes. Lastly, add the jackfruit and tamari and continue cooking until the liquid is absorbed, about 5-6 minutes.

Step 4

Add the masa harina and salt to a mixing bowl and combine. Pour in 1 ½ cups of very warm water to start and mix together using your hands.

Step 5

Knead the dough to form a ball that's sticky enough to stay together but not coming off on your hands. Add more dough or water to achieve a texture similar to play dough. Keep the dough covered.

Step 6

Break off pieces of dough to form small balls (about 30-35 grams). Add each one to a tortilla press lined with 2 pieces of plastic. Press gently to form tortillas slightly thicker than normal (about ¼-inch thick).

Step 7

Preheat a cast-iron skillet or comal up to medium. Cook each tortilla for about 60 seconds on the first side until brown spots are forming.

Step 8

Flip and press down on the tortilla lightly until it puffs up, about 80-90 seconds. Remove from heat and keep warm in a towel while you cook the other tortillas.

Step 9

Add the morita chiles, tomatoes, and onion to a medium saucepan of water. Simmer for 12-15 minutes until softened. Drain and transfer to a blender with the garlic cloves. Blend on high until smooth.

Step 10

Heat olive oil in the same saucepan over medium. Add the blended salsa back in and simmer for another 10 minutes until thickened to your liking.

Step 11

Heat coconut oil or vegetable shortening in a large skillet over medium. In the meantime, add the shredded jackfruit to the garnachas.

Step 12

Cook the garnachas in batches, and add a spoonful of salsa on top of each one. Cook until the bottoms are golden brown and crispy, about 3 minutes. Transfer out of the pan to a paper towel-lined plate.

Step 13

Continue the same process until all of the garnachas are cooked. Serve them with a garnish of cabbage slaw, guacamole, crema, cotija, or queso fresco on top. Happy eating!