Directions

Directions: 

1. In a large pot fill with four quarts of water and bring to a boil
2. Using a strainer, drain each can of jackfruit and remove the seeds 
3. Place jackfruit in boiling water for one hour 
4. Fill another large pot with four quarts of water and bring to a boil
5. Next, rinse, rib, and deseed dried 2 arbol peppers, 3 dried California peppers, 5 dried pasilla peppers, and 2 dried ancho peppers 
6. In a small pot, add 3C of water and bring to a boil 
7. Add dried arbol peppers, dried California peppers, dried pasilla peppers, and dried ancho peppers into the pot for 7 minutes. Drain and add into a large blender. 
8. Along with peppers add 1C warm water, 1C vegetable broth, ¼ C white vinegar, 7oz of adobo chipotle chilies, and blend until smooth.
9. Using a food processor blend 1 small onion, 3 garlic cloves, ¼ C olive oil, and add to another large pot (do not heat).
10. Remove jackfruit from heat, drain, and rinse. 
11. In the second large pot of boiling water, add the jackfruit that was just drained and rinsed. Let boil for another hour. 
12.  Once the jackfruit is finished boiling, drain and set aside to cool for 25 minutes. 
13. Once cooled, take a paper towel or mesh cloth and squeeze excess water out of the jackfruit.
14. Next, add the jackfruit into the large pot that contains the garlic, onion, and olive oil. Cook over medium heat for 10 minutes or until slightly brown. 
15. Holding a mesh strainer over the large pot of jackfruit, pour peppers from the blender through the strainer, allowing the liquid to be added into the pot
16. Add remaining 5 C of vegetable broth to a large pot.
17. Next, add Maggi seasoning, 1 T browning, 1 tsp sugar, ½ tsp oregano, and ½ white pepper.
18. Stir birria well and cover for 30 minutes on low heat. 
19. Start tortillas: In a medium bowl, 1 T whisk yellow cornmeal, 1 C maseca, 3 T all-purpose flour, ¼ tsp salt, 1 T cornstarch, and ½ tsp baking powder
20. Next, pout in ½ C warm water into dry ingredients of the medium bowl and fully incorporate until dough forms. 
21. Dust countertop with flour and knead dough for 5 minutes. 
22. Tear off 50g from the tortilla dough (roughly the size of a golf ball) and form into a ball. 
23. Once all balls are formed, cover with a damp paper towel and set aside for 30 minutes. 
24. Using a tortilla press or rolling pin, flatten the dough to roughly 7 inches wide and ⅛ inches thick.
25. With a ladle, spoon out some of the liquid from the birria and pour it onto a plate. 
26. Next, fry tortillas over medium heat with a large frying pan containing 1 T of vegetable oil for 2 minutes on each side. 
27. Once tortillas are firm, remove them from the frying pan and fully coat the tortillas with the birria liquid (from the plate in Step 25) on both sides. 
28. Remove tortilla from the plate and return to medium-heated frying pan, add 1 T of vegetable oil and continue to fry both sides of the tortilla for 3-4 minutes. 
29. With tortilla still in frying pan, add ¼ C of mozzarella cheese to half of the tortilla. 
30. After the mozzarella has melted add ¼ C of the birria to the other half of the tortilla. 
31. Finally, top with onion and cilantro, fold in half, and remove from frying pan.
32. Squeeze desired amount of lime juice from quartered lime

Prep Time: 1.5 hour

Cook Time: 3 hours

Recipe compliments of Chef Amari