Mexican Pulled Jackfruit

The Jackfruit

1 tbsp olive oil

3 Cans of Jackruit, drained, washed and then the core cut out and flesh split into strings

1 large onion - sliced

4 garlic cloves - crushed

1 Tin chopped tomatoes

250ml veg stock

2 tbsp tomato puree

2 tbsp chipotle paste

2 tsp ground cumin

2 tsp dried oregano

10 drops of liquid smoke

Squeeze of lime juice

Salt & Pepper

The onions

1 large red onion sliced

250ml water

125ml cider vinegar

1 tbsp sugar

1 1/2 tsp salt

To serve

Tortilla wraps

Guacamole

Cashew sour cream

Coriander

First make the onions

Combine all the ingredients except for the onions in a pan and bring to the boil

Add the onions and boil for 2 minutes

Transfer to a glass bowl, cool and put in the fridge for at least 1 hour

Then the Jackfruit

Heat the oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook until translucent, around 3-4 minutes, stirring often

Add the garlic and continue to cook for around 1-2 minutes, making sure not to let the garlic burn

Add the rest of the ingredients except for the lime juice

Bring everything up to a boil then reduce to a simmer and cover, cooking for 20 minutes.

Remove the lid and continue to cook until the sauce has reduced and thickened, around 10 - 20 minutes

Remove from the heat and add the lime juice.

Serve the pulled jackfruit with warm tortillas, guacamole, pickled onion and coriander