GET THE RECIPE!

SLOW COOKER JACKFRUIT CHILORIO

2 cans Green Jackfruit in Brine 2-3 Ancho Chiles 2 cups Water 1 ¼ cup Orange juice 2 tbsp. Apple cider vinegar ½ medium White Onion 4 Garlic, cloves ½ cup Parsley 1 tsp. Mexican oregano ¼ tsp. Cumin Salt and Pepper to taste

1

STEP 1

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.

2

STEP 2

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.

3

STEP 3

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.

Traditionally, flour tortillas are served alongside Chilorio.

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VEGAN CREAMY CHIPOTLE PASTA

QUINOA STUFFED ACORN SQUASH WITH PIPIAN ROJO