Jackfruit Pibil

From the jackfruit, you only need the fruit, the hard pieces with seed in it, leaving behind the skin with the fiber attached, then remove the seed and put the fruit in a bowl, rinse it off, and add it to a pot with, the dry peppers, and the spices but these in a tea bag, spice cloth or tea ball like the one I used; the onion and the garlic, 1 tsp of salt and enough water to cover. Put the lid on and cook on high for 15 minutes. Separate the fruit in a bowl and shred it with your fingers pulling apart each piece. Then add the rest of the pot in a blender, removing the spices and adding about 2 cups of the liquid; blend it well and reserve. In a skillet on medium, add cooking oil and then the jackfruit; stir and cook for about two minutes, then add the sauce and the chicken bouillon, you will probably have leftover sauce and don’t need all of it, but you can use that sauce for cooking any other protein; cook it until the sauce dried up a little, and season with salt and black pepper to taste. You don’t want this soupy, especially if you make tacos, sandwiches, or tostadas, as I did.