Thu, 18 July 2024
INGREDIENTS
PULLED MEXICAN JACKFRUIT (for best flavour, make a day ahead)
4 tbsp olive oil
1 medium red onion, finely diced
4 cloves garlic, finely diced
1 heaped tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 pinch ground cinnamon
2-3 pinches ground cloves, adjust to taste
1/2 to 1 tsp of chilli powder, to taste
2 tbsp tomato paste
2 x tins young (green) jackfruit in water
4 tbsp soy sauce
3 tbsp maple syrup
¼ tsp white pepper (black is okay too)
1-2 tsp liquid smoke, adjust to taste
1 tbsp apple cider vinegar
SALSA
1 tray of sun ripe tomatoes on the vine
1 spring onion, sliced thinly
2 tsp lime juice
½ tsp sugar
salt & pepper, to taste
ACCOMPANYING INGREDIENTS
Romaine lettuce, shredded
quick-pickled red onions
vegan sour cream
small bunch of coriander
TACOS
I use small tortilla wraps
METHOD
PULLED MEXICAN JACKFRUIT (to really get the best flavour, make a day ahead)
Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
Mix in the tomato and chilli paste.
Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour. Just before you are ready to assemble the tacos, set the oven to 200° C (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned giving you those crispy ends we all love.
SALSA
Chop tomatoes into a fine dice. Add sliced spring onion and lime juice. Season with salt, pepper and sugar. Set aside.
ASSEMBLY
Finally, assemble your tacos by putting pulled jackfruit, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Drizzle with vegan sour cream and off you go … Enjoy !
