INGREDIENTS

3 cans Young Jackfruit in Brine, drained and rinsed

1 Portobello Mushroom cap, thinly sliced

½ White Onion, thinly sliced

2-3 Garlic cloves, crushed

2-3 Chipotle in adobo, chopped

1 cup Vegetable Broth

12 oz Dark Beer (I used Modelo Negro)

2 tablespoons Soy Sauce

1 teaspoon Liquid Smoke

Juice of 1 lime

1 tablespoon Oregano

½ tablespoon Cumin

2 Bay Leaves

DIRECTIONS

1. Place all ingredients in a slow cooker.

2. Cook on high for 4 hours.

3. Great in tacos, burritos, tortas, and tostadas!