Drain the Jackfruit. Add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 10 to 11 minutes. Drain, shred with a fork and keep aside. *You can skip this step and simmer the jackfruit in the sauce longer, Shred the jackfruit pieces midway during simmering when softened at Step 6.

Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. Stir occasionally. About 4 minutes.

Blend chipotle peppers, adobo sauce, garlic cloves, ketchup, ancho chili, black pepper, cumin, coriander, oregano, a with 1/4 cup of water until smooth.

Add the blended sauce to the onions and cook until the sauce thickens and smells roasted. Stir occasionally. About 6 to 8 minutes.

Add the shredded jackfruit, 1 cup water and salt. Mix well. cover and cook for 10 minutes.

Stir, reduce heat to medium,low and continue to cook until the sauce reduces and the jackfruit picks up the sauce flavor. 15 minutes or more. Taste and adjust salt, heat and sweet.

Prep the toppings.

Heat tortillas on a skillet or grill, add jackfruit. add lettuce or sprouts or greens of choice. Add avocado or guacamole, salsa or vegan sour cream and serve,