INGREDIENTS

400g canned jack fruit in water

400g canned whole plum tomatoes

400g pinto beans

1 large onion

1 whole garlic bulb

1 green chili

1 stock cube

1 large/2 medium carrots

2 tsp paprika

2 tsp cumin

2 tsp oregano

1 tsp chipotle paste

Taco –

1 + 1/2 cups of maseca flour

1 + 1/4 cups warm water

Optional Toppings

shredded ice-berg lettuce

diced fresh tomato

chopped cilantro

lime wedge to drizzle

METHOD

Pep it –

Peel and dice one large onion. Open and drain the canned jack fruit. Measure out all of the species needed. Peel and mince the garlic. Finely dice one green chili (removing the seeds if you don’t like it too hot). Peel and chop the carrot into bite size chunks.

And you’re ready to cook.

Cook it –

On medium heat, add the carrots, onion, garlic, and chili to a pan. Fry these off for 5 to 8 minutes until the onions are golden and the carrots are tender.

Add the spices and chipotle paste to the pan. Cook this for a further 5 minutes. Now its time to add the ‘pork’ jack fruit to the pan. You can crumble this in with your fingers or simply add all of the jack fruit and as you stir and cook this down it will break apart and become ‘stringy’ just like pulled pork.

When the ‘pork’ has broken down it’s time to add in the canned tomatoes and pinto beans (keeping the liquid from the can, this is full of flavor). Cook this down for 8 to 10 minutes. Add the veg stock cube, this will give a depth of flavor to the dish. Add a little water if needed. The mixture should be a little loose and not too dry.

How to make tacos –

Place the maseca taco flour in a bowl and add 1 and 1/4 cups of warm water. Mix together into a ball shape. Place this in a bowl and cover for 10 minutes. Remove from the bowl after 10 minutes and kneed for 2 minutes. Divide the mixture into 12 equal parts. Roll each piece into a ball. Place the ball into the taco press and push down lightly. The taco press will do all the work.

You will need some taco sheets/backing paper/plastic wrap and cover the inside of the taco press top and bottom to avoid the taco sticking to the inside.

Once the tacos have been formed they only need to be fried on a dry pan, medium-high heat for 30 seconds on each side.

Finish it off –

Now it’s time to put it all together. Top your taco with the pulled ‘pork’ jack fruit mixture piping hot, add the toppings of your choice, we used fresh tomato, ice-berg lettuce, cilantro, and a lime wedge to drizzle. This taco is full of flavor and has become a weekly favorite. We upload new taco recipes every week. Subscribe to our youtube channel to never miss out.

And now you’re ready to put it all together.

This recipe is so quick and easy for breakfast but also a mid-night snack!

Equipment:

Knife, cutting board, spoons, serving plate, panx2, can opener.

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