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Amber Brownell: "I made the Cole slaw and the jackfruit exactly to…" Read More
30Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. ancho chili powder
- 2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1 1/2 Tbsp. light brown sugar (vegan)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 40 oz. jackfruit (baby, in brine, drained and rinsed well.)
- 1/2 onion (chopped)
- 3 garlic cloves (chopped)
- 1/2 cup vegetable broth (divided, or more)
- 1 lime (juice of)
- 4 lime wedges (for serving)
- 1 avocado (sliced for garnish, optional)
- 8 corn (tacos, warmed)
- 1/2 head red cabbage (or of green, cored, quartered and thinly sliced)
- 1/2 cup diced red onions
- 1 carrot (grated)
- 2 Tbsp. cilantro (chopped, or parsley)
- 1/3 cup apple cider vinegar
- 2 tsp. maple syrup
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 8 tomatillos
- 6 plum tomatoes
- 2 serrano chiles (or jalapeno cook 2 - add one to processor, taste and add the other if you want more heat)
- 4 garlic cloves
- 1 red onion (small, chopped)
- 2 limes (juiced)
- 1/2 tsp. maple syrup
- 1/4 cup fresh cilantro leaves (chopped)
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Reviews(1)
Amber Brownell 4 years ago
I made the Cole slaw and the jackfruit exactly to the recipe. I just skipped the salsa. Great recipe easy and fast. Will definitely make again.