Ingredients:
3 x 20oz cans green jackfruit in brine, drained
1 yellow onion, quartered
6 cloves garlic, peeled and crushed
1 corn tortilla
1 x 28oz can crushed or diced tomatoes
1 x 12oz can chipotle peppers in adobo sauce
1/4 cup creamy peanut butter
1 cup sultanas or pitted dates
1/2 cup raw cacao powder
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Instructions:
Place drained jackfruit in crock pot.
Soak the sultanas in 2 cups of boiling water for 30 minutes. Drain, reserving the water. Place the sultanas in a blender.
Using tongs, heat the tortilla over a gas flame or under a broiler until it’s dark brown and almost burnt. Crumble and add to the blender.
Add all the other ingredients (except the jackfruit and the sultana water) to the blender and puree on high until creamy. Add some of the sultana water if necessary to thin it out.
Pour the sauce over the jackfruit and cook on low for 4-6 hours (or overnight). Add more sultana water if it gets too dry.
About an hour before serving, break up the jackfruit with a potato masher and allow to simmer on low. Serve with tortillas, fresh avocado slices, black beans, chopped cilantro, and shredded vegan cheese substitute.