Jackfruit Birria

  • 5 California chile peppers, seeds and veins removed

  • 3 Guajillo chile peppers, seeds and veins removed

  • 6 cups water, boiled

  • 2- 20 oz cans of jackfruit

  • 2 tablespoons brown sugar

  • 1 corn tortilla, toasted

  • 3 cloves of garlic

  • 2 tbsp olive oil

  • 1/4 slice onion

  • 3 bay leaves

  • Salt and pepper to taste

You will need: 1 large pan, blender, griddle (comal), pot

Remove seeds and veins from chiles. Boil 6 cups of water and then add chiles to soak let them soak for at least 20 minutes. Turn griddle on and toast tortilla on griddle until crunchy. While chiles are soaking, open cans of jackfruit, drain and shred jackfruit. Add all chiles, garlic, brown sugar, tortilla, onion, salt and water into blender. Turn pan on and add 2 tbsp olive oil and shredded jackfruit. Sautee jackfruit for about 7 minutes and then add the birria sauce from the blender to the pan. Add bay leaves and simmer jackfruit birria for about 10 minutes. Taste and add salt/pepper as needed.

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