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Step 1

Place the jackfruit into a colander/strainer and rinse well.

Step 2

Squeeze out as much liquid as possible and place into a small - medium sized pot with 1 tsp vegetable bouillon, and 2 cups water, or just enough to cover.

Step 3

Bring to a boil, then reduce the heat to a simmer. Simmer for 45 minutes, adding water as needed.

Step 4

Drain the jackfruit in a colander and rise well.

Step 5

Optional: For the best tasting jackfruit, I recommend placing the jackfruit back into the pot with 1 ½ tsp bouillon and 2 cups water, or just enough to cover. And bring to a boil again, reduce the heat and simmer for 45 minutes, adding water as needed. Drain and rise in a colander. The jackfruit should be very soft, and like pulled pork should come apart easily. Remove any seeds.

Step 6

Meanwhile, boil some water and remove the steams and seeds from the peppers (ex: guajillo and ancho) and place them into a bowl. Cover with boiling water and soak for 10-15 mins or until soft.

Step 7

Add the soaked peppers (reserve the watar) and chipotle peppers (with sauce) to a food processor and process until smooth, adding soaking water as needed.

Step 8

In a large bowl, break apart the cooked jackfruit and toss with the blended chilis.

Step 9

Add ½ cup soaking water, 1 tsp bouillon cube, onion, garlic, oregano, cumin, bay leaf and salt and pepper.

Step 10

In a large cast iron pan, heat 1 tbsp oil to medium-high heat.

Step 11

Add the jackfruit and marinade, and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, and the jackfruit has absorbed all the sauce. Deglazing the pan as needed with vegetable stock if necessary.

Step 12

Preheat oven to 450F.

Step 13

Shred the jackfruit with 2 forks and transfer it to a well-oiled and lined baking sheet. Bake for 20 minutes, or until it is crisp and slightly charred on the edges.

Step 14

Finally, make your barbacoa tacos by serving the shredded jackfruit on lightly toasted tortillas, then top with your favorite toppings.