About this Recipe
Recipe and photos by: Gabriela Cárdenas
For the Chilorio:
- 14 ounces of young jackfruit chunks (if using canned jackfruit, make sure you wash the pieces thoroughly to remove all the brine from the fruit, and pat dry after washing)
- 1 white onion, sliced
- 2 garlic cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon coriander seeds
- ½ teaspoon cumin powder
- 2 guajillo chilies
- 1 ancho chili
- 2 arbol chilies
- 1 bay leaf
- 2 tablespoons of white vinegar
- Salt and pepper to taste
- 2 tablespoons of water
- 1 tablespoon of vegan shortening
- Oil of your preference
- 1 pound of corn or flour tortillas
- Sauce of your preference
Preheat your oven on the broil setting at 350° F for 10 minutes.
Add the jackfruit chunks and the sliced onions to an oven-safe dish, then add one tablespoon of oil and mix well to coat them. Broil for 10 minutes at 350° F.
While the jackfruit is in the oven, start making the sauce for the chilorio. Deseed the ancho chili, the arbol chilies, and the guajillos and toast over a medium-sized pan for 5 minutes, flipping constantly. Avoid burning the chilies; otherwise, your sauce will be bitter.
Add the chilies to warm water and let them hydrate for 10 minutes.
Cool down the chilies and add to a blender along with the garlic cloves, oregano, coriander seeds, cumin powder, bay leaf, and salt. Blend all the ingredients with two tablespoons of the water used for hydrating the chilies.
Use a strainer to sieve the sauce, discarding any remaining seeds or any hard bits.
Take the jackfruit out of the oven. Don’t turn the oven off yet, as you will broil the chilorio once it’s done.
Shred the jackfruit and set aside.
Heat a large-sized pan over a medium flame. Add the tablespoon of vegan shortening and, once hot, add the chargrilled jackfruit with onions and sauté for 5 minutes.
Pour the sauce over the pan and mix well, stirring constantly for 5 minutes.
Add the white vinegar to the mixture and integrate well, adjusting the salt and adding pepper to your taste.
Add the mixture to the oven dish you used before and broil the chilorio for 5 minutes at 350° F. This will give the chilorio its particular crispy texture.
Serve with warm flour or corn tortillas.