Pulled Jackfruit Tacos with Mole Sauce
A simplified, authentic Mexican mole in just 30 minutes! Paired with fresh vegan sour cream and avocado, this taco is an explosion of spicy, smoky, saucy goodness. *always use organic ingredients!
FOR THE MOLE
1 can jackfruit, drained and rinsed
1/2 yellow onion
1 clove garlic
3 tablespoons peanut butter
2 tablespoons cacao powder
1 tablespoon maple syrup
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 Serrano pepper, finely diced (skip if you don't enjoy spicy food)
1/3 cup vegetable broth
FOR THE BEANS
1 can black beans
1 tomato, diced
2 dry Guaijillo peppers
1 teaspoon salt
In a large bowl, shred the jackfruit with a fork until it's all pulled apart.
In a medium pan, heat up some olive oil on medium heat and begin to cook the onion and garlic until translucent/brown.
In the bowl with the jackfruit, add in the peanut butter, cacao powder, maple syrup, cumin, smoked paprika, pepper, salt, and vegetable broth. Mix and adjust seasoning.
Add the jackfruit mixture into the pan with the onion and garlic and stir, continue to cook for 10 minutes.
While this cooks, begin to cook the beans.
In a pot, add some olive oil and cook the tomatoes on low-medium heat until soft.
Add in the whole can of black beans along with the salt and guaijillo peppers. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes.
While the beans cook, prepare your guacamole.
Steam your tortillas, and serve with mole jackfruit, beans, sour cream, and guac.