Spicy Jackfruit Tacos

This is my first post in ages so it definitely seemed fitting to post something that I have been wanting to try for just as long. So here is the "how to" for the first proper meal I've cooked since moving back from QLD last week. 

I was super impressed with how the tortillas worked out - they were so pliable and fresh - which is great since I had a huge bag of masa harina that has been waiting to be put to good use for sometime now. The jackfruit was nice and smoky and 'texturally pleasing'... if there is such a thing?! I will definitely be making this dish again!

Serves 4 

Ingredients:

For the jackfruit:

565g can young green jackfruit in brine**, drained, rinsed, shredded
1/2 tsp cumin powder
1/2 tsp ground coriander
1/4 tsp salt (i used pink himalayan)
1 chipotle chili in adobo, finely diced
2 cloves of garlic, minced
1 tbsp tomato paste
1 cup water
2 tsp brown sugar
1 tablespoon molasses
1 tsp liquid smoke
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp canola oil


For the tortillas:

1 1/2 cup mexican masa harina (I used Masa Lista brand)
1 - 1 1/4 cup water
1/4 tsp salt


Method:

1. Combine the cumin, coriander, salt and shredded jackfruit in a medium-to-large sized saucepan. 
2. Rub the spices into the jackfruit with your fingers to ensure all the ingredients are thoroughly combined. Add the remaining ingredients and stir to combine. 
3. Place the saucepan over a medium-to-high to bring to a rapid simmer. Allow to simmer for 2 minutes before reducing the heat to low. 
4. Cover and cook on a low heat, stirring occasionally, for 45-50 minutes. 

Whilst the jackfruit is cooking, prepare your tortillas. 

1. Combine flour and salt in a medium sized mixing bowl. Make a well in the centre for the water. Add the water and mix together to form a soft dough (adding extra masa harina or water as required) 
2. Divide the dough into 12 pieces and set aside in the bowl covered with a damp tea towel until ready to cook your tortillas. 
3. To cook your tortillas (starting ~10 minutes before your jackfruit has finished cooking), heat a flat cast iron skillet over a medium heat. 
4. Roll out your first tortilla with a lined tortilla press if you have one, otherwise pressing between two sheets of baking paper with a chopping board (and finishing off with a rolling pin) works fine too. You want your tortillas to be nice and thin - about 2-3mm thick. 
5. Peel off the top sheet of baking paper and transfer to your hand. Remove the second sheet and gentle roll the tortilla onto the skillet. 
6. Cook for 30-45 seconds on each side and transfer immediately to a clean tea towel to stop the tortillas from drying out and keep them pliable whilst you cook the rest. 
7. Keep the tortillas securely wrapped in the tea towel until ready to assemble. 

When you are ready to assembly, grab a tortilla, arrange some of your jackfruit on top and then pile on your favourite taco toppings. I used sliced pickled onions, diced tomato, fresh coriander, green mole, and creamy cashew dressing, but diced avocado, vegan sour cream and a squeeze of fresh lime juice would also be great. 

Enjoy! And don't forget to leave a comment below, I would love to hear about your favourite taco topping combinations. Until next time, happy vegan feasting everyone! x

** Make sure your jackfruit is in brine, not syrup! I used Aroy-d brand, which I found in my local Asian supermarket. The drained weight of the jackfruit is ~280g, rinse it in cold water and squeeze out the excess water. I used my fingers to shred the jackfruit but, if you prefer, a fork should work fine too.