The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!
I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.
One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.
In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree. One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.
After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.
Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.
This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!
The Recipe: Slow Cooker Jackfruit Chilorio
Slow Cooker Jackfruit Chilorio
Ingredients
- 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
- 2-3 Ancho Chiles, stemmed and seeded
- 2 cups Water
- 1 1/4 cup Orange juice
- 2 tbsp. Apple cider vinegar
- 1/2 Medium White Onion, roughly chopped
- 4 Garlic, cloves
- 1/2 cup Parsley
- 1 tsp. Mexican oregano
- 1/4 tsp. Cumin
- Salt and Pepper to taste
Preparation
- In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid.
- To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
- Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours.
Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper.
- Serve with warm tortillas.
Chef's Notes
Traditionally, flour tortillas are served alongside Chilorio.
