Gather the ingredients. Chop the tomatoes and onions into big chunks. Peel and halve the garlic. Deseed the dried chiles by cutting the stems off and shaking or scraping them out. (It’s okay if some are left in.)
Add 1 tablespoon of oil to a large sauté pan, that has a fitted lid, over medium heat. Once hot, add the onions and cook them until they’re soft and fragrant (5 minutes). Add the tomatoes, garlic, and seasoning to the pan. Stir continuously for 4-5 minutes until the tomatoes have softened.
Stir in the dried chiles, bouillon, water, cinnamon stick, and bay leaf. Cover the skillet and let the broth cook for 15 minutes as the flavors come together.
Meanwhile, rinse the canned jackfruit really well. Crush and pull the pieces apart with your fingers or a fork. Discard the seeds. In a large skillet, add 1 tablespoon of oil and sauté the jackfruit over medium-high heat for 10 minutes. This is to cook off the excess moisture and to create crispy edges so the jackfruit doesn’t become too soft.
Discard the cinnamon stick and bay leaf from the birria sauce. Scoop out all of the solid ingredients from the pan and place them in a blender. Purée the ingredients as fine as possible with 1 cup of broth from the pot. Push the blended ingredients back into the pan through a sifter and stir them back into the broth.
Add the jackfruit to the skillet. Stir occasionally as this cooks for 15 minutes on medium heat (uncovered). This will give the jackfruit plenty of time to absorb all the delicious flavors. Taste the consommé broth to see if you’d like to add any more seasoning. Enjoy it as a stew by garnishing it with cilantro, chopped onions, and lime juice, or read on to see how to make jackfruit birria tacos.