Chop 1 pepper, 1 tomato,1 onion and carrots and roast at 180ºC for 45 minutes or until softened. Char the other 2 peppers on a grill until the skins have blackened and blistered
Drain the jackfruit and crush with your hands to break up. Fry the jackfruit with tomato puree, chilli oil, chilli powder and BBQ seasoning, then add 50ml vegetable stock. Once the jackfruit has softened and most of the liquid has cooked off, set aside
Peel the burnt pepper skins away and finely chop the peppers- be sure to save the skins. Finely chop 1 onion, coriander, mint and 1 tomato and mix with lemon juice, olive oil and CBD seasoning
Add the roasted vegetables to a saucepan with the ancho chillies, pepper skins, garlic, black garlic and ginger along with 200ml vegetable stock
Heat hemp oil in the pan that you cooked the jackfruit birria in, then add the tortillas. Top with birria, then mozzarella. Fold over, serve and enjoy!