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Deseed the guajillo chiles. Keep some if you like it spicy.
Add tomatoes, onion, bay leaves, water and salt into a large stockpot. Let simmer for about 30 minutes.
Slice off the hard-pointed part of each piece of jackfruit.
Fry onion and garlic in olive oil. Add jackfruit and mash with a potato masher. Fry until crispy.
Drain the cooked veggies and transfer them to a blender, together with the spices.
Blend until smooth.
Add the sauce to the jackfruit mix and let simmer.
Fill each taco with the jackfruit mix, (vegan) mozzarella, guacamole and fresh herbs (cilantro).
Fold the taco your preferred way.
Heat some olive oil in a large skillet. Add a handful of mozzarella and place taco on top. Fry on both sides.
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