- 2 Cans of Green Jackfruit (I used Trader Joes in Brine)
- 2 Green Tomatillos (washed and peeled)
- 1 Red Roma Tomato
- 1 White Onion
- 2 Cloves of garlic
- 1 Cup of Cilantro ( About 1 bunch)
- 1 tsp of Cumin
- Salt (I used Sea Salt) ADD TO TASTE
- 1/2 cup of Chile De Arbol
- 1 package of California Molido (or Anaheim Chile powder)
- 1 Can of Chipotle Peppers in Adobo sauce
For the Jackfruit
- Strain the Jackfruit in a mesh strainer, and squeeze the Jackfruit until its dry. You can pat with a paper towel to ensure the water is completely squeezed out of the Jackfruit. The texture should look dry, almost like shredded chicken. Add a paper towel to the bottom of a bowl and add the Jackfruit on top. Set aside.
**This step is important because you don't want the taste of the Jackfruit/Jackfruit water to linger in your marinade.
For the Salsa
- Wrap the Green Tomatillo, Roma Tomato, and White Onion ( I sliced in half to blacken faster) in foil completely and heat over fire, or if you're feeling extra bad and bougie and have a comal, you can roast the Tomatoes and Onion without foil. Tomatoes should be slightly blackened, peeling and soft. Onion should be slight blackened, but not burnt.
- In a separate pan, add the Chile De Arbol and cook until slightly browned. Cut off the tips before adding to blender.
- Put Tomatillos/Tomatoes and Onion into the blender, add the: Chile De Arbol, Cilantro, Garlic cloves, Cumin, Salt and PULSE until you have a slightly chunky purée. You don't want the consistency to be to watery!
- Add the chunky salsa purée to a large mixing bowl, add in the can of Chipotle de Adobe and the entire package of California Molido. Whisk the mixture. (Add more salt if needed)
- Combine the Jackfruit to the Salsa Sauce mixture and mix.
Marinade is DONE!
After I made the meat marinade I stored it in a zip lock bag and left it in the fridge for 48 hours. I recommend letting the meat marinate overnight if possible to let the flavors really combine well. You can also freeze the mixture and use it for later.
How to cook...
Add the meat to a large Pan or Pot, cover and cook for about 35-40 min on low heat while stirring occasionally. You want the meat to be still be a little saucy, and not too dry.