Vegan Jackfruit Mole Tacos

• 25 g Sesame seeds
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tbsp Ancho chili powder
• 1 tsp Ground cumin
• ½ tsp Ground cinnamon
• 3 medium Tomato, ripe
• 2 tsp Cocoa powder, unsweetened
• 350 ml Water, hot
• 2 tbsp Olive oil
• 565 g Jackfruit, young, in brine
• 1 tsp Fine sea salt
• 12 pieces Corn tortillas
• 1 small Red onion
• 20 g Fresh coriander
• 2 pieces Lime

1. Toast the sesame seeds in a dry saucepan over a medium heat for 2 to 3 minutes, stirring, until fragrant and lightly golden. Tip into a blender and set the pan back on the hob.
2. Add the yellow onion to the blender (roughly chopped is fine), along with the garlic, ancho chilli powder, cumin, cinnamon, tomatoes, cocoa powder and hot water. Blend until smooth.
3. Heat the olive oil in a large frying pan over a medium heat. Add the jackfruit and cook for 4 to 5 minutes, stirring, to drive off excess moisture and lightly colour the edges.
4. Pour in the blended mole-style sauce and stir well, then season with the fine sea salt. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until thickened and the jackfruit shreds easily when pressed with a spoon.
5. While the sauce simmers, finely slice the red onion and roughly chop the fresh coriander. Cut the limes into wedges.
6. Warm the corn tortillas in a dry frying pan over a medium heat for about 20 to 30 seconds per side, or until pliable and lightly toasted. Fill with the jackfruit mole, then top with red onion and coriander and finish with a squeeze of lime.

Made this recipe? Rate it — a comment is optional.