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Jackfruit Barbacoa (Vegan Pulled Barbacoa)

Name: Jackfruit Barbacoa (Vegan Pulled Barbacoa)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 800 g Tinned young jackfruit; 5 Guajillo chilli; 3 Ancho chilli; 1 tbsp Achiote paste; 1 tsp Cumin; 1 tsp Oregano; 2 Cloves; 3 leaves Avocado leaf; 4 cloves Garlic; 1 White onion; 2 tbsp White vinegar; 1 tsp Salt; 2 tbsp Vegetable oil

80 min (20 prep + 60 cook) Medium 6 servings Fusión/Vegano

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

Vegan barbacoa made with jackfruit, chillies and Mexican spices.

About this recipe

Jackfruit barbacoa is a vegan version of the Mexican classic where young jackfruit is slowly cooked with chillies, spices and achiote, mimicking the texture of pulled meat.

History & Origin

Jackfruit barbacoa is a modern creation born from the intersection of Mexican culinary tradition and the global vegan and plant-based movement. Jackfruit (Artocarpus heterophyllus), known in Mexico as jaca or yaca, is a tropical fruit native to Southeast Asia that grows abundantly along the coasts of Jalisco, Nayarit and Guerrero. What makes young green jackfruit special is that its fibrous texture, when cooked, remarkably mimics pulled meat, particularly the shredded beef of traditional barbacoa. To prepare this vegan version, the same chillies and spices used in traditional Hidalgo-style barbacoa are employed: guajillo chilli, ancho chilli, achiote, cumin, oregano and avocado leaf, which combine to create an intense adobo marinade. The jackfruit is slowly cooked in this adobo until it absorbs all the flavours and shreds easily with a fork. In cities such as Mexico City, Guadalajara and Monterrey, vegan restaurants and street food stalls have adopted jackfruit barbacoa as an alternative that does not sacrifice authentic Mexican flavour. It is served in tacos, tortas or as a main course with rice and beans, demonstrating that Mexican cuisine can adapt to contemporary food trends without losing its essence.

Estimated cost

£6.50

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

28g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Drain and rinse the tinned jackfruit. Using your hands or a fork, shred each piece by separating the fibres to mimic pulled meat.
💡 Use young (green) jackfruit in brine, not in syrup.
2
Deseed the guajillo and ancho chillies. Toast briefly on a hot griddle. Soak in hot water for 15 minutes.
3
Blend the soaked chillies with garlic, onion, achiote, cumin, oregano, cloves, vinegar and a little soaking water. Strain to obtain a smooth adobo.
4
Briefly toast the avocado leaves on the griddle until they release their aroma. Set aside.
💡 Avocado leaves give an essential anise-like flavour for barbacoa.
5
Heat the oil in a pot. Fry the adobo for 5 minutes over medium heat, stirring constantly.
6
Add the shredded jackfruit to the adobo. Add the avocado leaves, 200 ml water and salt. Mix well.
7
Cover the pot and cook over low heat for 45-50 minutes, stirring every 15 minutes, until the jackfruit is tender and has absorbed the adobo.
💡 If it dries out too much, add a little more water.
8
Remove the avocado leaves. Lightly mash with a fork to finish shredding. Serve in tacos with onion, coriander and green salsa.