Jackfruit is brilliant at drinking up whatever flavors you cook it in, and even better when you use Mike's tips: squeeze out the liquid (make sure it's well rinsed and all the brine is squeezed out), don't be shy with the oil, caramelize the jackfruit while cooking and.. spice, spice baby!
- Cook Time
- Prep Time
- Two burritosServings
- 250g jackfruit (*hard core removed, ripped into smaller chunks and excess water squeezed out)
25g ñora paste/carne de ñora (replace with tomato puree if you can’t find ñora)
5g cornstarch (2 tsp)
15g tamari (1 tbsp)
4-5 tbsp olive oil
1 tsp pink himalayan salt
3 tsp panela (a healthier sugar)
1 tbsp nutritional yeast
2 tsp white vinegar
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 ground cinnamon
1/8 tsp ground black pepper
1. Heat up a frying pan on medium to high heat, adding 3 tbsp of oil. Once the oil is hot add the jackfruit and cook until it's slightly crispy and lightly browned (around 4 minutes).
2. Bring down the heat to medium, add the paprika, cumin, cinnamon, salt, pepper and garlic powder and cook for 2-3 minutes, stirring continuously to prevent the spices from burning. Add the remaining 2 tbsp of oil now!
3. Mix the rest of the ingredients in a bowl with a whisk or in a blender and then add to the frying pan (then lower the heat to medium/low). It will be watery at first but within 3 - 4 minutes the liquid will reduce and thicken into a sticky sauce.
4. Use your sticky, smoky, sweet jackfruit filling in sandwiches, burritos, tacos, pizza or however you like! For this dish, I used the filling to make burritos with my sunflower seed mozzarella, some rocket leaves, grated carrot and some caramelized onion.
- Serving Size: 2 burritos