Take your jackfruit out of the brine and wash thoroughly ( I was my jackfruit twice over). Drain the jackfruit by squeezing with all of your muscle power, dry on a cloth, and set aside.
Add Worcestershire, salt and pepper mix and set aside until read for use.
Marinade
Begin by deseeding your Guajillo peppers, ensure there is no seed left unturned!
Add to a boiling pot of water – boil for 5 minutes on high heat and set aside to soak in the water for 15 minutes.
Meanwhile, add a tbsp of oil to a medium-sized pan and set to medium-high heat. Add your onion, garlic cloves, and tomato. Cook until you see a nice char (about 2-5 minutes if your pan is hot enough).
After your peppers have soaked 15 minutes, add Guajillo peppers, 1 cup of pepper water, charred onion, tomato, garlic, and the rest of the marinade ingredients to a blender or food processor. Blend until smooth.
Taking a small strainer, drain the sauce on top of the jackfruit. Discard any leftover pulp, cover the jackfruit and set in the fridge for a minimum of two hours.
Now is a good time to clean up your space!
For the stew, after your jackfruit is marinaded, add two tbsp of oil to the bottom of a large pot – add your chopped onion and cook until translucent ( 6-8 minutes on a low-medium heat).
Next, add your marinaded jack fruit and the rest of your stew ingredients and let cook for a minimum of 2 hours. If you have a pressure cooker, cook for 45 minutes.
Once your stew is complete, its time to make your tacos! Dip your corn shell into the broth and add to a pan along with 1 tsp of oil.
Immediately add cheese and jackfruit from your stew. Flip once your shell is nice and crispy.
Serve with cilantro, lime, onion and broth from the stew for dipping!
