Vegan Jackfruit Tacos al Pastor

• 400 g Jackfruit, young green jackfruit in brine, drained
• 200 g Pineapple, fresh
• 2 cloves Garlic
• 2 tbsp White wine vinegar
• 2 tsp Guajillo chili powder
• 1 tsp Ground Annatto
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 2 tbsp Olive oil
• ½ tsp Fine sea salt
• 1 medium White onion
• 1 piece Lime
• 15 g Fresh coriander
• 6 pieces Corn tortillas

1. Pat the jackfruit dry, then pull it into shreds with your fingers, discarding any tough core pieces. Cut the pineapple into small chunks. Peel the garlic.
2. In a blender, combine the pineapple, garlic, white wine vinegar, guajillo chili powder, ground annatto, ground cumin, dried oregano and fine sea salt. Blend until smooth, scraping down as needed.
3. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the shredded jackfruit and cook for 6 to 8 minutes, stirring occasionally, until it starts to dry out and take on a little colour.
4. Pour in the blended al pastor-style sauce and reduce the heat to medium. Cook for 8 to 10 minutes, stirring, until the sauce clings to the jackfruit and the edges look lightly caramelised.
5. Finely dice the white onion and roughly chop the fresh coriander. Cut the lime into wedges. Taste the jackfruit and add a pinch more fine sea salt if needed.
6. Warm the corn tortillas in a dry pan over a medium heat for about 20 to 30 seconds per side, or until pliable. Fill with the jackfruit, then top with the onion and coriander. Serve with lime wedges for squeezing over.

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