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BBQ Pulled Jackfruit Tacos
BBQ Pulled Jackfruit Tacos
Mexican
Sharing plate
30 mins
Vegetables/vegetarian
Easy
Serves
4

Every aspiring vegan chef should have a solid pulled jackfruit recipe under their belt, and who better to learn it from than Club Mexicana chef and founder Meriel Armitage? She has made more than her fair share of sweet, sticky BBQ jackfruit over the years: "A total Club Mex classic! With a little TLC, tinned jackfruit can become the star of the show! Marinated in a homemade BBQ sauce and cooked down to a sticky, sweet, moreish meat-like filling that will convince the most hardened of carnivores."

Recipe courtesy of
Ingredients

For the BBQ sauce

  • 1 jalapeño, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp cayenne 
  • 1 tsp cumin
  • 250ml ketchup
  • 100ml lime juice (or more if you like it tangy!)
  • 100g dark brown sugar 

For the pulled jackfruit

  • 2 x 400g tins of jackfruit in brine, drained and thoroughly rinsed
  • 2 tbsp vegetable oil
  • 1 tbsp Dijon mustard

For the vegan sour cream

  • 400ml dairy-free unsweetened yoghurt
  • 1 lemon
  • Salt to taste 

To serve

  • 16 soft corn tortillas 
  • Pink pickled onions
  • Guacamole
  • 2 limes, cut into wedges 
  • 1 bunch of coriander, finely chopped 
  • Your favourite hot sauce
Method
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Method
  1. In a heavy-bottomed pan, fry the chopped jalapeño and garlic in vegetable oil for a minute.
  2. Add the cayenne and cumin, stir and cook for another minute until fragrant.
  3. Next, pour in the ketchup, lime juice and brown sugar, and stir until the sugar has dissolved.
  4. Reduce the heat and partially cover the pan. Allow the BBQ sauce to reduce until it is the same consistency as ketchup.
  5. In the meantime, shred each piece of jackfruit and pull apart its hard core. Put the softer pieces of jackfruit flesh into one bowl, and the cores into another, then roughly chop the jackfruit cores.
  6. In a separate pan, heat more vegetable oil and add all the pulled jackfruit — all of the pieces should be of a similar size after chopping the cores.
  7. Cook until the jackfruit begins to lose its moisture. Stir in the Dijon mustard and a little water if the jackfruit is sticking to the pan. 
  8. Now pour in about half of the BBQ sauce to the jackfruit and stir, allowing the jackfruit to soak it up, without swimming in it. Add a little more sauce as it heats through, and keep any leftover BBQ sauce for other dishes.
  9. Once the jackfruit starts to crisp up, remove from the heat and set aside.
  10. For the vegan sour cream, add all of the ingredients to a bowl and stir to combine.
  11. Serve with toasted tacos and drizzle with the sour cream. When you’re ready to eat, pile on some pink pickled onions, homemade guacamole, a squeeze of lime, a sprinkle of coriander and a good dollop of hot sauce.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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