If you have yet to try jackfruit, this unique flavor combo with roasted poblano peppers a creamy hot adobo chili cream sauce will convince you of its magic!
To roast the poblanos, roast for about 6 to 8 minutes per side on a baking sheet under the broiler in the oven. Ensure you place the baking sheet on the middle rack rather than too close to the element. You can also char them over an open flame if you have a gas range stovetop. Cook for about 6 to 8 minutes per side, turning them occasionally with a pair of metal tongs to get the peppers evenly charbroiled. Either way, do not leave these unattended or forget about them! They're done when they've softened a bit and have turned a deep browny green color and dark charred spots all over.
Immediately place the peppers in a plastic bag and tie it. This will allow them to sweat and steam helping to remove the skins easily. Leave them in the bag while you prepare the sauce and jackfruit.
To make the adobo sauce, drain and rinse the cashews from the soaking water and place the nuts along with the rest of the sauce ingredients in a high powered blender. Blend on high until very smooth. Refrigerate until ready to serve.
Drain and rinse the jackfruit from the can in a fine mesh sieve. Pat dry with paper towels. Trim the woody tough core from the pieces of the jackfruit if necessary, then break it up into a bowl with your hands until it looks shredded.
Remove the poblano peppers from the plastic bag and scrape off the skin with the back of a knife or your hands. It should come off very easily. If it doesn't, they haven't roasted long enough. Split the pepper in half and remove the inside seeds. Slice the peppers lengthwise and set aside.
Add salt, spices, worcestershire, sliced poblanos and cook for about another 3 minutes. Turn off the heat and cover with a lid to stay warm while you prepare the rest of the taco ingredients.
You can also warm the flour tortillas over an open flame of the gas element as well to get them nicely toasted and brown.