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
100ml Cold Water
1 tbsp Olive Oil
To make charcoal tacos add 3 tsps of food grade charcoal
For Jackfruit Tinga
1 tbsp Coconut Oil
1 Small Onion, Diced
2 Tins of jackfruit
2-3 Chipotles in Adobo, or 1tbsp of Chipotle paste
4 Cloves Garlic
2 tins of tomatoes or Tomatillos
1 tsp Paprika
1 tsp Sugar
1 tbsp Tomato Paste
Handful of coriander
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.)
Cover with a tea towel in the bowl and leave to rest for 30 minutes.
Divide the dough into 24 balls.
Using a tortilla press is the easiest way to get perfect tortillas, but alternatively you can flatten the balls of dough with your hands or roll them between two layers of cling film.
Flatten to approximately 3mm thick.
To cook the tortillas use a dry pan turned up to a hot heat.
Cook the tortillas for approximately one minute on each side, or until lightly coloured. To get the puffiest tortillas I find dipping the balls in water (shake to dry), before pressing works best.
Heat the coconut oil in a medium saucepan over medium heat.
Add the onions and saute until golden, 6-8 minutes. Whilst this is cooking shred your jackfruit, either using two forks or your hands.
Lower the heat slightly, then add the shredded jackfruit to the saucepan, stirring to coat.
Once the jackfruit begins to soften remove from heat and set aside.
Combine the chipotles, garlic, paprika, tomato paste and sugar 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 45 minutes, stirring occasionally so the jackfruit absorbs the sauce and flavour and then chuck in the coriander, cook for a further 30 minutes.
Season with a big pinch of salt and grind of pepper. I serve mine with a heap of mango salsa and guacamole.
The flavours develop over time, so make the day before, or make extra so you can enjoy breakfast tacos in the morning. The jackfruit tinga works exceptionally well with scrambled eggs and avocado.