Jackfruit Mixiote
 Serves |  Total Time |
|---|---|
| 2 cups | 12 minutes |
Ingredients
2 Tbsp olive oil
1 medium onion
2 cloves garlic
2 tsp cumin
0.5 tsp chipotle powder- 1 20-oz can jackfruit
0.5 cup salsa ranchera
0.33 cup barbecue sauce
1 small dried ancho chile
2 tsp brown sugar- 0.25 tsp salt
Cookware
- 1 small nonstick or cast-iron pan
- 1 large nonstick or cast-iron pan
- 1 high-speed blender
Instructions
Step 1
In a small nonstick or cast-iron pan, toast the dry ancho chile until fragrant.
Step 2
In a large nonstick or cast-iron pan over medium heat, heat the olive oil.
Step 3
Add the onion, garlic, cumin, and chipotle powder and cook until the onion has softened and the spices are very fragrant, about 5 minutes.
Step 4
Add the jackfruit and cook, stirring occasionally, until some of the liquid from the jackfruit has cooked out, another 5 to 7 minutes.
Step 5
In a high-speed blender, add the salsa ranchera, barbecue sauce, toasted dried ancho chile, brown sugar, and salt and blend until smooth.
Step 6
Add the mixture to the jackfruit in the pan and stir to combine.
Source
- The Gracias Madre Cookbook