Sea salt and ground black pepper to taste, if desired, I do about 1/8 teaspoon (a big pinch) of each
20 - 28 ozyoung jackfruit, two 14 oz cans or one 20 oz can, drained and pulled/shredded with fingers or a fork OR drained and then squeezed out the extra moisture with a non-fuzzy towel or nut-milk bag then pulled/shredded if needed.
3 - 4portobello mushrooms 12 - 16 ozsliced, can sub equal weight of creminis/baby bellas if desired
1poblano pepperde-seeded, de-ribbed and julienned
1red bell pepperde-seeded, de-ribbed and julienned
1yellow or orange bell pepperde-seeded, de-ribbed and julienned
1large or two small red or yellow onions, 10 - 12 ozor a combination of both, sliced into half-moons
8clovesgarlic, about 25 gramssmashed or roughly chopped, more if desired
2TBSPsEarth Balance, avocado oil, olive oil, or neutral oil of your choice
The Barbacoa Sauce
Place 1 TBSP of the oil, the Chipotle in Adobo sauce, tomato sauce, broth, and date syrup (all of the sauce ingredients except for the chopped garlic and 1 TBSP of the oil) into the blender. Set aside.
Heat small skillet over medium heat. Add the oil and garlic and pan-roast, stirring and flipping often until the garlic is light brown in color, about 4-5 minutes.
Transfer the garlic to the blender with the other ingredients. Blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or date syrup for sweetness. Set aside.
The Barbacoa (Instant Pot instructions; see notes for alternative Stovetop + Oven Method cooking instructions)
Set the Instant Pot to Sauté. Adjust to the More setting if More is not indicated. Add the oil, smashed garlic, and red onions. Cook for about 5 minutes or until the onions start to brown, stirring occasionally.
Add the mushrooms and peppers. Cook for about 10 minutes or until the mushrooms start to deepen in color, stirring and tossing.
Add the jackfruit, cumin, oregano, and Barbacoa Sauce. Mix well. Close and lock the lid and set pressure gauge to Sealing. Cook for 40 minutes on the Manual HIGH Pressure setting.
After 40 minutes, carefully move gauge to Releasing and let the steam release. I use an oven mitt when I twist the steam gauge. Once the steam has released, open the lid and mix before serving or letting cool and storing.
Nutrition Information is approximate.
Stovetop + Oven Method
Preheat oven to 400 degrees F.
Sauté the smashed garlic, and red onions in oil using one or two big sauté pans. I used my two biggest pans, you can do it with one, it just may take longer to get everything to brown. Cook for about 3 minutes or until the onions start to brown.
Add the mushrooms and peppers. Cook for about 8 minutes or until the mushrooms start to deepen in color.
Add the jackfruit, seasonings and barbacoa sauce to an oven save casserole dish; I used a 9x11x3 sized dish. Mix well and cover tightly with foil.Cook for 40 minutes, give it a good stir and let it cook with the foil off for 5-10 minutes. Remove from oven and stir before serving or letting cool and storing.