July 23, 2021 2 min read

Reach PEAK taco deliciousness with this famous Mexican dish, originating from Jalisco! I mean, what's better than a crispy taco filed with slow cooked jackfruit, cheese and Dibble Sour Cream, dipped in a spicy and flavoursome stew? Your winter tacos awaits you. Happy cooking!

Prep Time 25 minutes

Cook Time 2 hours

Serves 2-4

Difficulty Easy


  • 1 Can Jackfruit, drained and rinsed
  • 5 Gaujillo Chillies, deseeded
  • 2 Pasilla Chillies, deseeded
  • 4 Cups Vegan Beef Stock (or Vegetable Stock)
  • 2 Tbsp White Vinegar
  • 1 Medium Brown Onion, diced
  • 7 Garlic Cloves, sliced
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cinnamon
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Coriander Seeds
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Salt
  • 1/2 Tbsp Pepper
  • 1 Tbsp Olive Oil
  • 250g Cherry Tomatoes, halved
  • 1 Tbsp Soy Sauce
  • 4 Bay Leaves
  • 3 Sprigs of Thyme
  • 12 Corn Tortillas
  • 1/2 Cup Vegan Cheese, thinly sliced
  • 1/2 Cup Dibble Sour Cream
  • 1/2 Cup Coriander, roughly chopped
  • 2 Medium Limes, quartered


  1. In a medium pot, bring water to boil, place jackfruit in and boil for 30 minutes. Drain excess water and let it cool for 10 minutes.
  2. Place cooled jackfruit in a tea towel and wring out excess liquid. Set aside.
  3. In a small pot, boil the guajillo and pasilla chillies for 10 minutes until soft. Note: if you can't find these at your local grocery store, although not authentic, you can replace the guajillo chilli with red chilli and pasilla chilli with jalapenos. You'll just need to char them over your stove then remove the burnt skin to achieve a smoky flavour. 
  4. Place the chillies in a blender along with 1/2 brown onion, 3 garlic cloves, 1 cup vegan beef stock, white vinegar, oregano, cinnamon, smoked paprika, coriander seeds, 1 tsp salt, 1/2 tsp pepper and cayenne pepper. Blend until smooth and set aside. 
  5. In a large pot on medium heat, add the olive oil, 1/2 brown onion, tomatoes and mash with a potato masher. Add 4 garlic cloves, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes, stirring occasionally.
  6. Add the jackfruit and cook for 6 minutes, stirring occasionally while gently breaking up the jackfruit pieces. 
  7. Add 3 cups vegan beef stock, soy sauce and sift in the blended chilli paste. Then add in the bay leaves, thyme, place a lid on the pot, bring to boil then simmer for 1 hour. 
  8. In a large pan on medium heat, lightly toast both sides of the tortilla, gently soak the tortilla in the stew then place back into the pan.
  9. To half of the tortilla, add 4 slices of cheese, about 2 Tbsp of the jackfruit, onion and tomatoes, 2 tsp Dibble Sour Cream and 1 tsp of coriander. 
  10. Gently fold the tortilla in half and cook for 2 minutes. 
  11. Carefully flip the tortilla and cook the other side for 3 minutes. Repeat this for as many tacos as you want to eat.
  12. Add the stew to a small bowl and top with 1 Tbsp coriander. Serve with fresh lime wedges.
  13. Enjoy!


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