CHILI PASTE:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup vegetable stock, organic
• 1 tablespoon apple cider vinegar
• 2 tsps Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

JACKFRUIT FILLING:

• 2 (14 oz) cans organic young jackfruit, drained + rinsed
• 1–2 Tbsps Extra virgin olive oil
• 1 carrot, peeled + chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 3 cups vegetable stock, organic
• 2 cups chili paste
• 1–2 tsps chili powder
• 1 teaspoon sea salt
• ½ teaspoon cumin

• TACOS:

  • 8 organic corn tortillas
  • 1 ½ cups Quesadilla cheese
  • Chopped fresh cilantro