MEXICAN PULLED-JACKFRUIT

Succulent, tasty and full of flavor, this Mexican pulled-jackfruit is one you don’t want to miss. Resembling the texture of pulled pork, this makes the perfect addition to burritos, nachos, tacos, fajitas, burrito bowls…and pretty much everything else you can think of(who needs meat right?!).

Jackfruit comes from the same family as figs and mulberries, and has a thick skin. When pulled apart, it is stringy, succulent, and a little tough-just like pulled pork! It also takes on the flavor of whatever you cook it in, making it a wonder ingredient for vegetarian and vegan cooking. You can buy jackfruit in most supermarkets, where it comes in tins. These contain just the flesh, meaning all you have to do is drain and cook. Simple!

I used a whole load of spices with this jackfruit, including cumin, paprika, chili and coriander, along with tomatoes of added moisture, and fresh lime juice for a delicious tang(balancing out the sweetness of the fruit). You can adjust the recipe to suit your taste buds, adding more or less chili as prefer.

Here, I paired my jackfruit with brown rice, homemade chili sauce, beans, creamy guacamole (obviously), wholemeal wraps and mixed beans, but its also delicious with sweetcorn, tacos, vegan cheese….the combinations are endless! The recipe is below, so give it a try when you next fancy a bit of mexico.

INGREDIENTS (serves 4):

  • 2 tbsp olive oil
  • 1 medium red or white onion, finely diced
  • 4 cloves garlic, finely diced
  • 2 heaped tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 pinch ground cinnamon
  • 1-2 tsp chili flakes
  • 2 tbsp tomato puree
  • 1 tin jackfruit in water
  • 2 tbsp soy sauce
  • 2 tbsp maple/agave syrup
  • pinch black pepper

METHOD:

  1. Drain the jackfruit . Cut the firm, pointy ends off each triangular piece of jackfruit and set aside.
  2. Heat up olive oil in a pan and fry the onion until soft and translucent . Add the garlic and fry until soft and fragrant.
  3. Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and chili to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so, then add the tomato puree.
  4. Add in the jackfruit along with soy sauce and maple syrup and combine well. Squash the jackfruit pieces with a fork to separate more and season to taste. Simmer the mixture gently for around 10 minutes, adding a splash of water if the mixture becomes too dry. Place in the fridge overnight to intensify the flavor(optional).
  5. Preheat the oven to 200° C, spread the jackfruit pieces on a lined baking tray and bake for about 20 minutes, until a little browned.
  6. Serve with guacamole, chili sauce, and whatever else you love!

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