Drain two cans of jackfruit in water and using paper towels, remove as much moisture as you can.
Using your fingers, begin to pull apart and press the pieces to shred taking care to remove any of the hard seeds. If any part of the jackfruit does not shred easily, you can press with a fork. I tend to discard some of the tougher pieces.
Place into a large saute pan with diced onions (reserve some for serving), garlic and spices along with the lime juice. Cook for a few minutes before proceeding.
Next add the green chiles, chipotles and vinegar. Add the vegetable stock, browning sauce and beef base, cooking to reduce.
While the jackfruit is cooking, prepare purple cabbage into fine shreds, chop the parsley (or cilantro if you prefer) and more lime for serving. You should still have some of the diced white onion left over.
Place the barbacoa jackfruit over the cabbage in corn tortillas. I used the small street tacos for mine. Top with the diced onion and parsley.
PLEASE NOTE: Nutrition is based on the Barbacoa filling ONLY. Please add your own condiments and size of the tortillas used into consideration when making this recipe.