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Jackfruit Tacos

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Description
Young braised jackfruit has been hailed as the ultimate vegan ‘pulled pork’ and has a similar texture, except it’s lighter and fresher. This recipe is brought to you by the amazing vegan chef and recipe writer Kali Hamm.
Ingredients
  • 2 </p><p>2 <p><strong>Jackfruit Tacos</strong></p><p>Serves tablespoon of coconut oil</p><p>1 onion
  • finely sliced</p><p>2 large cloves of garlic
  • 480 grams minced</p><p>1 x tin of jackfruit
  • drained and rinse </p><p>1 heaped teaspoon of smoked paprika*</p><p>1 heaped teaspoon of ground ancho chilli </p><p>½
  • 1 teaspoon of chipotle powder </p><p>1 teaspoon of ground cinnamon</p><p>Approximately 500 millilitres of water</p><p>1 tablespoon of coconut sugar</p><p>Salt to taste</p><p><strong>Tomato Salsa</strong></p><p>3 plum tomatoes</p><p>1 small white onion</p><p>½ clove garlic</p><p>¼ (depending how hot you like it)
  • 1 jalapeno </p><p>Juice 1 lime</p><p>25 ½ habanero / millilitres of olive oil</p><p>Small bunch coriander</p><p>Salt to taste</p><p><strong>Quick pickled onions </strong></p><p>1 white or red onion</p><p>Pinch of salt</p><p>150 millilitres of rice vinegar</p><p><strong>Chipotle cashew crema</strong></p><p>50g cashews
  • 4 hours soaked for minimum<br /><br />50g water <br /><br />1 tsp Dijon mustard<br /><br />1 heaped tsp capers<br /><br />1 clove garlic<br /><br />1 tsp apple cider vinegar<br /><br />1 tbsp nutritional yeast<br /><br />1 tsp ground chipotle<br /><br />juice ½
  • 1 lime</p><p><strong>To finish you tacos.. </strong></p><p>Sliced avocado</p><p>Finely sliced red cabbage
  • fresh lime to squeeze
  • lettuce leaves & corn tortillas* to wrap.
  • Heat briefly over open flame or in a pan
  • careful not to burn yourself or the tacos! </p><p>*<a target="_blank" href="http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.coolchile.co.uk%2F&t=YTY0ZTM0Y2YxMzI1ZmZjYjRiMDJiMjk4OGFlNGE2OTllODY5ZWJmZSxaaU83RjFPcA%3D%3D&b=t%3A6Ouv6qSkrFb70vW
  • 7TUc9A&p=http%3A%2F%2Fkalicooking.tumblr.com%2Fpost%2F159030327739%2Fso
  • i
  • know
  • im
  • a
  • little
  • late
  • to
  • the
  • party
  • but&m=1">Cool chile</a> is great food producer where you can find Mexican smoked paprika
  • Kali says it';s her favourite when making Mexican recipes. It’s smoky with a little kick. They also sell a great range of other Mexican chillies and spices
  • whole or ground. They sell freshly made corn tortillas and masa harina so you can make your own! </p> (a specific corn flour for tortillas)
Instructions
  1. 1

    Jackfruit Tacos

    1. Heat a large saucepan, add the coconut oil then onion, cook until soft, about 5, 7 minutes.
    2. 2
      Add the garlic, cook for another 2 minutes, then your spices and mix through.
    3. 3
      Add the jackfruit, mix to coat and then cover with the water.
    4. 4
      Cover the pan and cook for two hours, checking every now and then, if it looks a little dry add more water.
    5. 5
      Remove the lid, stir through your coconut sugar, a good pinch of salt and continue to cook for another 15 minutes until the liquid has reduced and the jackfruit is coated with a thick sauce, taste for seasoning.

    Tomato Salsa

    If you’re making a big batch you can use the whole chilli, but it is very hot. You may prefer to use a jalapeño or serrano pepper that’s a little more mild.

    1. Burn your chilli over an open flame until charred all over, deseed. , this is a hot chilli so add a little at a time. , Blend the ingredients or chop finely, mix and taste for seasoning and heat levels.

    Quick pickled onions

    1. Finely slice the onion, (a mandolin comes in handy here).
    2. 6
      Place in a bowl or jar, mix through a pinch of salt, this will draw out the moisture and soften the onion.
    3. 7
      Let sit for 30 minutes, cover with vinegar and set aside while you prepare the jackfruit.

    Chipotle cashew crema

    1. Drain and rinse the cashews.
    2. 8
      Blend all the ingredients in a high powered blender until smooth and taste for seasoning. If a little thick for your tastes add water one teaspoon at a time and blend to adjust consistency.

    This delicious recipe comes courtesy of London, based freelance vegan chef, recipe writer, Kali Hamm. Kali';s background and passion for nutritious cooking and her love of travel and big flavours is reflected in her style of food. For events and recipes, visit her website kalicooking.com.

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Read it online: https://madeinhackney.org/recipe/jackfruit-tacos/