Directions

Ancho Chile Romesco Sauce

1. Preheat oven to 375 degrees F. Carve out red and orange bell peppers and cut into quarters. Cut tomatoes into quarters as well. Transfer both to a tray. Lightly coat with 1 tsp oil and season with salt and pepper. 
2. Transfer tray to an oven and bake for 20-30 minutes or until vegetables are soft and lightly charred on the outside. 
3. Heat pot on stovepot over medium-high heat with 1 Tbsp oil. When hot, add the diced onion, chopped thyme, coriander seeds, and garlic. Sautee about 5 minutes until onions are translucent. Add the almonds, cooked peppers and tomatoes, and ground ancho chile. Let flavors incorporate for about 5 minutes. Add vegetable stock, white vinegar, bay leaf, crushed red pepper, and salt and pepper. Let simmer together on low for 15 minutes.
4. Pull the pot off of the heat and transfer vegetables to a blender. Blend to desired consistency, and fold in the fresh chopped parsley at the end. Set aside and serve.

Smoked Jackfruit Croquettes

5. Transfer jackfruit to a bowl and combine it with 2 cups of panko, 2 eggs, and all remaining ingredients besides the queso fresco and flour. Chill in fridge for 1 hour. 
6. In individual bowls, place remaining panko, egg wash, and flour.
7. Shape the croquettes how you would like, and dip them in the flour, then egg wash, and lastly panko. Transfer them onto a tray or plate.
8. Heat oil in a pot to 325 degrees. Fry croquettes until they are golden brown. Transfer them to a tray with a slotted spoon as they get done. Serve on a bed of ancho romesco sauce and top with almonds and queso fresco.