Jackfruit Mixiote

🥘 Ingredients

• barbecue sauce
  1/3 c
• brown sugar
  2 tsp
• chipotle powder
  1/2 tsp
• cumin
  2 tsp
• dried ancho chile
  1 small
• garlic
  2 cloves
• jackfruit
  1 20-oz can
• olive oil
  2 Tbsp
• onion
  1 medium
• salsa ranchera
  1/2 c
• salt
  1/4 tsp

🍳 Cookware

• small nonstick or cast-iron pan
• large nonstick or cast-iron pan
• high-speed blender

1. 1

   In a small nonstick or cast-iron pan , toast the dry ancho chile until fragrant.
2. 2

   In a large nonstick or cast-iron pan over medium heat, heat the olive oil .

   olive oil: 2 Tbsp
3. 3

   Add the onion , garlic , cumin , and chipotle powder and cook until the onion has softened and the spices are very fragrant, about ⏱️ 5 minutes .

   onion: 1 medium, garlic: 2 cloves, cumin: 2 tsp, chipotle powder: 1/2 tsp
4. 4

   Add the jackfruit and cook, stirring occasionally, until some of the liquid from the jackfruit has cooked out, another 5 to ⏱️ 7 minutes .

   jackfruit: 1 20-oz can
5. 5

   In a high-speed blender , add the salsa ranchera , barbecue sauce , toasted dried ancho chile , brown sugar , and salt and blend until smooth.

   salsa ranchera: 1/2 c, barbecue sauce: 1/3 c, dried ancho chile: 1 small, brown sugar: 2 tsp, salt: 1/4 tsp
6. 6

   Add the mixture to the jackfruit in the pan and stir to combine.