2 TBSP. grapeseed oil (or preferred oil)
1 small onion , finely diced
3-4 cloves garlic , minced
1 TBSP. tomato paste
2 -14 oz cans young jackfruit in water or brine. Rinsed and drained well
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. smoked paprika
1/4 tsp. salt , more to taste
3/4 cup vegetable broth
8 corn tortillas
Start by shredding the jackfruit in a food processor. Pulse a few times to get a “shredded meat” texture. Do not over pulse, it will get mushy. If you have a small food processor, you may want to shred in batches. You can also cut the jackfruit by hand into thin slices, shred by hand.
Heat oi in a large skillet over medium heat. Add onion and sauté until translucent, about 2-3 minutes.
Add the garlic and sauté for 30-60 seconds, until fragrant. Now add the tomato paste and cook for 30-60 seconds more.
Add shredded jackfruit, sauté for 2-3 more minutes. Add spice, sauté until fragrant.
Pour in vegetable broth and continue cooking until absorbed completely. Taste, adjust seasonings, remove from heat.
Warm your corn tortillas, by skillet, oven, or microwave. Serve with lime wedges and topping of your liking.
Topping suggestions: cilantro, red cabbage, red onion, salsa, avocado, vegan sour cream, toasted pepitas, pico de gallo, scallions, radishes