Print

Tender Slow Cooker Jackfruit Barbacoa Tacos

slow cooker jackfruit barbacoa tacos - featured image
Print Recipe

A flavorful vegan taco recipe featuring tender jackfruit slow-cooked with smoky chipotle and aromatic spices, perfect for easy and comforting plant-based meals.

Ingredients

Scale
  • 2 cans (20 oz / 565 g each) young green jackfruit in brine or water, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped (adjust for heat preference)
  • 2 tablespoons adobo sauce (from the chipotle pepper can)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 cup vegetable broth (240 ml)
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Small corn or flour tortillas (gluten-free options available)
  • Fresh cilantro, chopped
  • Diced white onion
  • Lime wedges
  • Avocado slices or guacamole
  • Optional: Vegan sour cream or cashew crema

Instructions

  1. Drain and rinse the canned jackfruit well to remove any brine or syrup residue. Use your fingers or two forks to shred the jackfruit into pieces resembling pulled meat. Remove any seeds or tough core pieces.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Add the minced garlic and cook for another 1 minute.
  3. Stir in the ground cumin, smoked paprika, oregano, cloves, and cinnamon. Cook for 1-2 minutes to toast the spices lightly, releasing their aroma. Then mix in the chopped chipotle peppers and adobo sauce.
  4. Add the shredded jackfruit to the skillet, stirring well so it’s coated with the spice mixture. Pour in the tomato paste and stir to combine evenly.
  5. Transfer the jackfruit mixture into your slow cooker. Add the vegetable broth and apple cider vinegar. Stir everything together, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. About 30 minutes before serving, stir the jackfruit and use forks to shred any larger pieces further. Taste and adjust salt and pepper as needed. If too dry, add a splash of broth; if too wet, cook uncovered for the last 20 minutes.
  7. Heat tortillas on a dry skillet or directly over a low flame for a few seconds on each side until warm and pliable. Spoon a generous amount of jackfruit barbacoa onto each tortilla and top with fresh cilantro, diced onion, avocado, and a squeeze of lime. Add vegan sour cream or cashew crema if desired.

Notes

Use young green jackfruit packed in brine or water, not syrup. Shred jackfruit before cooking to maximize flavor absorption. Adjust chipotle peppers for desired heat. Slow cook on low for best flavor and tenderness. Leftovers taste better the next day. For stovetop cooking, use a Dutch oven on low heat for 2-3 hours, stirring occasionally.

Nutrition

Keywords: jackfruit barbacoa, vegan tacos, slow cooker tacos, plant-based barbacoa, chipotle jackfruit, easy vegan dinner, smoky vegan tacos

Find it online: https://platebelle.com/tender-slow-cooker-jackfruit-barbacoa-tacos-easy-recipe-for-flavorful-vegan-tacos/