Pulled Jackfruit Tacos

Like many others, my socials have been inundated with Birria Taco content. Each leaving me salivating - the components of this dish from Guadalajara is really what inspired me to make this recipe.

Obviously, this is the farthest thing from authentic. I was so intrigued with the way the dish looked; the shreddiness of the tender beef, as well as the consomé full of flavour because of the types of spices and chillies used, so I came up with this, and the result was exactly what I wanted - mouthwatering good. The only reason I made this with jackfruit is because I want to continue to eat as little meat as possible when home - having these types of recipes helps me whenever I can’t think of something different and vegetarian to eat.

Serves: 2-4 people

Prep/cooking time: 45-50 mins

Ingredients

For the Jackfruit Marinade:

410g Jackfruit in water, 210g after being drained, rinsed and patted dry

2 tsps paprika

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp smoked paprika

1 tbsp neutral oil

1/2 tsp sea salt

Method:

1. The jackfruit will come in large chunks. After rinsing and drying the pieces, halve or cut them into 3 or 4 smaller pieces. This will help with the overall texture.

2. In a bowl, add the jackfruit, along with the rest of the ingredients. Mix well until everything is evenly coated. Let marinate for at least 30 minutes.

For the braising liquid :

3 cups (610g) water or veggie broth

1 brown onion, peeled and quartered

2 dried ancho chillies, stem removed, halved but seeds kept

9 garlic cloves, peeled and crushed

1 tbsp chipotle paste or 1 chipotle en adobo with 1 tbsp of liquid

Method:

1. Add everything except for the chipotle into a pot. Bring to the boil, lower the heat to a simmer and let infuse for 5-10 minutes or until the chilli softens.

2. In a food processor or blender add the contents of the pot as well as the chipotle paste or chipotle en adobo. Blend until smooth - no lumps remain. Set aside

To Assemble:

Marinated Jackfruit

2 tbsp tomato puree

1 1/2 tbsp apple cider vinegar

Braising liquid

1/2 cup (120g) water

1 cup (240g) veggie stock

1 tsp cane sugar (preferably brown)

1 white onion, finely diced

1 bunch of coriander or parsley, finely chopped

Corn tortillas

1. In a pan with high sides on medium high heat, add enough oil to cover the bottom. When hot, add the jackfruit in 1 layer and fry until the spices are fragrant and parts of the jackfruit go crispy or golden - remove from the pot and set on a paper lined plate. Continue doing this until all the jackfruit has been fried.

2. In the now empty pan, add the tomato puree. Cook it out for 3-5 minutes or until the puree deepens in colour - make sure to not burn it.

3. Deglaze the pan with the apple cider vinegar scraping up any bits that have stuck to the bottom. When fully evaporated, add the braising liquid. Place the jackfruit back into the pot, and pour in the water, making sure to stir until everything is evenly incorporated. Bring the mix to a boil, turn the heat down to medium-low, and let the liquid simmer with the lid on for 30-35 minutes.

4. Half way through the jackfruit simmering, remove 3/4 cup of the braising liquid. Transfer to another pot, along with the veggie stock. Stir to mix and keep on a gentle heat. This will serve as a side soup or liquid to dunk the tacos in.

5. When the jackfruit is done cooking, take the lid off. With the back of a spatula, press down onto the chunks of jackfruit until they start shredding. Reduce the liquid until it thickens to your liking. Stir in the sugar, taste and season with salt. Set aside covered.

7. Heat your corn tortillas how you would like - I prefer toasting them in a skillet until they have some char marks or straight onto the gas until warm and pliable.

8. Everything is ready at this point. Serve the pulled jackfruit mixture in the corn tortillas with a sprinkling of onion and coriander or parsley. Share the soup between bowls - and dunk the tacos in before eating.