Jackfruit Tacos al Pastor

Ingredients

• 2 cans Young green jackfruit (canned), drained, rinsed, shredded
• 3 Dried guajillo chiles, stemmed and seeded
• 2 Chipotles in adobo
• 2 cups Pineapple, cut into small chunks
• 3 cloves Garlic
• 2 tbsp Apple cider vinegar
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• ¼ tsp Ground allspice
• 2 tbsp Canola oil
• ¾ tsp Kosher salt
• 12 Corn tortillas
• ½ Red onion, finely diced
• ½ cup Cilantro, chopped
• 2 Lime, wedges

Method

1. Soak the guajillos in boiling water 15 minutes. Blend them with the chipotles, half a cup of the pineapple, garlic, vinegar, cumin, oregano, allspice and salt into a marinade.
2. Squeeze the shredded jackfruit dry in a towel — canned jackfruit is packed wet and will steam otherwise. Toss it with the marinade and leave it 15 minutes, or overnight.
3. Heat the oil in a wide skillet over medium-high. Spread the jackfruit in one layer and leave it alone 4 minutes, then turn and repeat, twice more, until the edges are dark and crisp. Those crisp edges are exactly what a real trompo gives you.
4. Push it to one side, add the rest of the pineapple to the bare metal, and let it char 3 minutes.
5. Warm the tortillas directly over a flame or in a dry skillet until they puff and spot.
6. Build with two tortillas each, jackfruit, charred pineapple, onion, cilantro and a hard squeeze of lime.

Notes

✨ The restaurant touch

Two small corn tortillas per taco, warmed over a live flame. It is what keeps the taco from falling apart and it takes ten seconds each.

🧒 For the kids

Sweet, mildly spicy and shreddable. Serve theirs without the raw onion and with extra pineapple.

🥡 Leftovers

Keeps 4 days and crisps up again beautifully in a hot pan.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.