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Ingredients
  • 2 cans jackfruit 2 - 20 oz cans - packed in brine or water
  • 1 medium brown onion peeled and diced
  • 2 cloves garlic peeled & minced (finely chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons lime juice
  • 2 tablespoons maple syrup
  • 1 tablespoon salsa salsa fresca, chunky, or pico de gallo
  • 1 tablespoon tomato paste
  • ½ teaspoon chile powder Ancho or your choice
  • ½ teaspoon cumin
  • ¼ teaspoon salt add more to taste if desired
  • ¼ teaspoon pepper as needed
  • 16 small corn tortillas taco size
  • subheading: Optional (for a stronger flavor):
  • ½ cup vegetable broth vegan "chicken" bouillon mixed with water
Steps
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