INGREDIENTS:

1 medium onion, thinly sliced 

1/2 red bell pepper, thinly sliced

1 jalapeño, thinly sliced (optional)

2 cloves of garlic, minced

1 tablespoon olive oil

1/4 cup tomato sauce

1 bay leaf

20 ounce can green jackfruit, drained and shredded 

1/2 cup vegetable broth

½ cup of Skinny Latina Mother of All Marinades 

1 teaspoon soy sauce

Salt and pepper to taste

small handful cilantro, chopped, for garnish

DIRECTIONS: 

• Heat the oil in a large, heavy skillet (cast iron if you have it) over medium-high heat. Cook onion for 10-15 minutes, season with salt and pepper. Once onions are softened, add peppers (jalapeno if using), garlic and cook for 5 minutes. Add tomato sauce and let brown (while stirring) for about 10 minutes. Make sure to stir frequently to prevent burning. 
• Add jackfruit, season with salt and pepper and stir well. Add Skinny Latina Mother of All Marinades, vegetable broth, and bay leaf. Stir and cover. Let simmer for 20-30 minutes in low heat. 
• Remove lid and simmer to thicken sauce. Add soy sauce and taste for salt and pepper. 
• This tastes best if made several hours or a day before serving to allow flavors to marry.

Top with cilantro at serving time. Buen Provecho!