Tacos are one of my favourite foods at the moment, they are so versatile. You can put pretty much anything in them and they taste amazing! This is a vegan recipe, using the delicious jackfruit, in homemade tortillas drizzled with some vegan cashew cheese. You can of course put the tinga in your choice or pre-made tortilla, but the home made ones are unbeatable!
MAKES 24 TORTILLAS
TAKES 1 HOUR
For the Tortillas
- 150g Masa Harina
- Pinch Salt
- 100ml Cold Water
- 1 tbsp Olive Oil
For Jackfruit Tinga
- 1 tablespoon Coconut Oil
- 1 Small Onion, Diced
- 1 Package or Tin of Unripe Shredded Jackfruit
- 2-3 Chipotles in Adobo
- 2-3 Cloves Garlic
- 1 Tin Diced tomatoes or Tomatillos
- Salt and Pepper to Taste
Mix the Masa Harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more Masa Harina, or, if it’s too dry, add a drop more water.)
Divide the dough into 24 balls. Cover and leave to rest in the fridge for 20 minutes.
Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
Cook the tortillas for approximately one minute on each side, or until lightly coloured.
Heat the coconut oil in a medium saucepan over medium heat.
Add the onions and saute until golden, 6-8 minutes.
Lower the heat slightly, then add the jackfruit to the saucepan, stirring to coat.
Once the jackfruit begins to soften remove from heat and set aside.
Combine the tomatoes, chipotles, garlic, and tomatoes in a blender or food processor and blend until smooth.
Pour the sauce over the jackfruit and onions, stirring to coat.
Cook on low, covered, for an hour (or longer!), stirring occasionally, so the jackfruit absorbs the sauce and flavour.
Season with salt and pepper to taste.
Serve in your tacos with your favourite beer!
The flavours develop over time, so make the day before, or make extra (I usually use 2 packs of Jackfruit and have as breakfast tacos in the morning!)