Pulled Jackfruit Tacos with Mole Sauce

A simplified, authentic Mexican mole in just 30 minutes! Paired with fresh pineapple salsa, this taco is a flavour explosion of spicy, smoky, saucy goodness!

  • 6 tacos
  • 15 mins prep, 30 mins cook 45 mins total
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For the Mole

  • 2 Que Pasa Corn Tortillas
  • 2 cups vegetable stock
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 4 dried ancho chilies
  • 4 tbsp peanut butter
  • ½ cup dark chocolate
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp cumin
  • ¼ tsp cayenne
  • Salt and pepper to taste

For the Tacos


For the Mole:

  1. In a saucepan, over medium high heat sauté the onion and garlic in olive oil. Cook until translucent (about 8-10 minutes), being mindful not to burn.
  2. In a medium size bowl add peppers and enough water to cover them. Microwave for 3 minutes. Drain the water and carefully remove the stems and seeds.
  3. In a food processor combine, 2 tortillas, cooked onion and garlic, peppers, peanut butter, oregano, cumin, and vegetable stock. Blend until smooth.
  4. Carefully pour the sauce back into the pan. Simmer over medium heat and season with salt and pepper. Add chocolate and stir until melted. Simmer for 10 minutes on low, making any last seasoning adjustments. Remove from heat.


For the Tacos:

  1. Preheat oven to 375.
  2. Toss pumpkin seeds in a tablespoon of oil with garlic powder, chili powder, cumin and salt.
  3. Spread out on a baking sheet and transfer to oven for 5-7 minutes until lightly toasted. Remove from oven and allow to cool.
  4. Add olive oil to a skillet and sauté jackfruit over medium high heat for 10 minutes until tender. At this point, use a potato masher to shred the jackfruit. This is what gives it that “pulled” consistency. Once you have shredded it, mix in 1 cup of mole sauce and remove from heat.
  5. To serve: Heat 1 tablespoon olive oil in a skillet. Warm tortillas 10-20 seconds on each side. Top with mole jackefruit, pineapple salsa, toasted pumpkin seeds and a lime wedge. Enjoy immediately.