nicholaswilde_recipes/docs/ingredients/jackfruit-mixiote.md

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🍈 Jackfruit Mixiote

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
2 cups	12 minutes

🧂 Ingredients

• 🫒 2 Tbsp olive oil
• 🧅 1 medium onion
• 🧄 2 cloves garlic
• 🍮 2 tsp cumin
• 🫑 0.5 tsp chipotle powder
• 🍈 1 20-oz can jackfruit
• 🍅 0.5 cup salsa ranchera
• :hot_springs: 0.33 cup barbecue sauce
• 🌶️ 1 small dried ancho chile
• 🍁 2 tsp brown sugar
• 🧂 0.25 tsp salt

:cooking: Cookware

• 1 small nonstick or cast-iron pan
• 1 large nonstick or cast-iron pan
• 1 high-speed blender

📝 Instructions

Step 1

In a small nonstick or cast-iron pan, toast the dry ancho chile until fragrant.

Step 2

In a large nonstick or cast-iron pan over medium heat, heat the olive oil.

Step 3

Add the onion, garlic, cumin, and chipotle powder and cook until the onion has softened and the spices are very fragrant, about 5 minutes.

Step 4

Add the jackfruit and cook, stirring occasionally, until some of the liquid from the jackfruit has cooked out, another 5 to 7 minutes.

Step 5

In a high-speed blender, add the salsa ranchera, barbecue sauce, toasted dried ancho chile, brown sugar, and salt and blend until smooth.

Step 6

Add the mixture to the jackfruit in the pan and stir to combine.

🔗 Source

• The Gracias Madre Cookbook