---
comments: true
tags:
  - ingredient
  - the-gracias-madre-cookbook
---
# :melon: Jackfruit Mixiote

![Jackfruit Mixiote][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 12 minutes |

## :salt: Ingredients

- :olive: 2 Tbsp olive oil
- :onion: 1 medium onion
- :garlic: 2 cloves garlic
- :custard: 2 tsp cumin
- :bell_pepper: 0.5 tsp chipotle powder
- :melon: 1 20-oz can jackfruit
- :tomato: 0.5 cup [salsa ranchera][2]
- :hot_springs: 0.33 cup [barbecue sauce][3]
- :hot_pepper: 1 small dried ancho chile
- :maple_leaf: 2 tsp brown sugar
- :salt: 0.25 tsp salt

## :cooking: Cookware

- 1 small nonstick or cast-iron pan
- 1 large nonstick or cast-iron pan
- 1 high-speed blender

## :pencil: Instructions

### Step 1

In a small nonstick or cast-iron pan, toast the dry ancho chile until fragrant.

### Step 2

In a large nonstick or cast-iron pan over medium heat, heat the olive oil.

### Step 3

Add the onion, garlic, cumin, and chipotle powder and cook until the onion has softened and the spices are very
fragrant, about 5 minutes.

### Step 4

Add the jackfruit and cook, stirring occasionally, until some of the liquid from the jackfruit has cooked out, another 5
to 7 minutes.

### Step 5

In a high-speed blender, add the [salsa ranchera][2], [barbecue sauce][3], toasted dried ancho chile, brown sugar, and
salt and blend until smooth.

### Step 6

Add the mixture to the jackfruit in the pan and stir to combine.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/jackfruit-mixiote.jpg>
[2]: <../sauces-and-dressings/salsa-ranchera.md>
[3]: <../sauces-and-dressings/simple-barbecue-sauce.md>