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Deseed the guajillo chiles unless you want to keep it spicy.
Add the fresh tomatoes, onion, bay leaves, water and salt into a large soup pot. Let simmer for about 30 minutes.
Prepare the jackfruit by cuttin off the hard-pointed part of each piece of jackfruit.
Saute onion and garlic in a pan. Add jackfruit and mash with a fork or potato masher. Fry until crispy.
Drain the cooked veggies and add them to a blender, together with the spices.
Blend until smooth.
Add the sauce to the jackfruit mix and let simmer.
Assemble your taco. Fill each one with the jackfruit mix, mozzarella, guacamole and fresh herbs (cilantro).
Fold the taco your preferred way.
Heat some oil in a large skillet. Add a handful of mozzarella and place the taco on top. Fry on both sides.
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