Pulled Jackfruit Tacos with Chipotle BBQ Sauce (Including TM Methods)
Okay, your probably thinking “what the?” with this month’s Recipe of the Month, but Belinda & I have decided to go Vegan April as our daughter, Mikaela, has been vegan for the past two years. Although many of the meals we share when we are eating together are vegetarian/vegan, we thought we’d join her for the month in going totally vegan.
Mikaela is an amazing vegetarian & vegan cook and I am so proud of her dedication & conviction to abstaining from consuming any animal based products, because even in the first 10 days of this month, going totally vegan for me can be a little difficult…a little butter on some crusty sourdough bread, or some parmigiano cheese on some pasta is sometimes missed!
But when you come across some great recipes, like this one, that you would be proud to serve up to even non-vegans, going without animal products can be enjoyable and even rewarding!
CONVENTIONAL METHOD
(Serves 4-6)
2 x 565g tins of Young Green Jackfruit in Brine or Water (make sure it is not in Syrup, which is sweet)
2 tbsp Extra Virgin Olive Oil
1 onion, halved & sliced
3 cloves garlic, finely chopped
1 tsp cumin
1 tsp paprika
1/2 tsp chilli powder, or to taste
180 ml (3/4 cup) vegetable stock or water
¾ – 1 cup Handmade Chipotle BBQ Sauce (see recipe below) – Or a good quality BBQ Sauce of your choice
juice from 1 lime
1/2 cup chopped coriander
1 cup lettuce, finely shredded
1 avocado, thinly sliced
pickled jalapeno, to serve
sour cream, to serve
12 soft tacos or wraps of your choice
For Pulled Jackfruit
- Preheat oven to 200C (Fan Forced). Drain and rinse the jackfruit. Cut the jackfruit into smaller wedges, to allow for ease of shredding later.
- Add the olive oil to a large frying pan or saucepan and heat. Sauté onions and garlic until they are tender and beginning to brown, about 5 minutes.
- Add in cumin, chilli powder, and paprika and sauté until aromatic.
- Add the chopped jackfruit and vegetable stock or water. Cover and continue to cook for 15-20 minutes, adding any additional stock or water if it becomes dry, until the jackfruit is soft enough that it can be mashed. Gently mash the jackfruit with a potato masher or fork, until it breaks apart and looks pulled or shredded. Season with salt & pepper, to taste.
- Spread the shredded jackfruit onto a generously oiled glass or ceramic baking dish. Bake in preheated 200C (Fan Forced) oven for 10 minutes. Remove from oven and pour over ½ cup BBQ sauce and stir to combine.
- Set the grill to 200C or High and return baking dish and jackfruit back in the oven. Grill for 10-15 minutes until starting to brown on the edges of some of the jackfruit.
- Remove from the oven and stir through remaining ¼ cup of BBQ sauce.
- Stir in lime juice and chopped coriander and season to taste.
- Serve on soft tacos, tortillas, or rolls, with lettuce, avocado and other condiments.
For Handmade Chipotle BBQ Sauce
(Makes about 3 cups)
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
360ml tomato passata
2 tbsp (60g) tomato paste
100g chipotle in adobo
100ml apple cider vinegar
1/4 cup (40g) brown sugar
1 tsp smoked paprika
1 tsp mustard powder
2 tbsp molasses (optional)
- Heat oil in a heavy-based saucepan then sauté onion and garlic until soft and aromatic.
- Stir in remaining ingredients, bring to the boil, then simmer for 20-30 minutes.
- Use immediately or freeze in batches for later use. Can be refrigerated for up to 1 week.
THERMOMIX METHOD
(Serves 4-6)
2 x 565g tins of Young Green Jackfruit in Brine or Water (make sure it is not in Syrup, which is sweet)
2 tbsp Extra Virgin Olive Oil
1 onion, halved & sliced
3 cloves garlic, peeled
1 tsp cumin
1 tsp paprika
1/2 tsp chilli powder, or to taste
100 ml vegetable stock or water
¾ – 1 cup Handmade Chipotle BBQ Sauce (see recipe below) – Or a good quality BBQ Sauce of your choice
juice from 1 lime
1/2 cup chopped coriander
1 cup lettuce, finely shredded
1 avocado, thinly sliced
pickled jalapeno, to serve
sour cream, to serve
12 soft tacos or wraps of your choice
For Pulled Jackfruit (Thermomix Method)
- Preheat oven to 200C (Fan Forced). Drain and rinse the jackfruit.
- Add garlic to TM bowl and chop – 5 sec | Speed 5.
- Add sliced onions and sauté – 10 min | 120C (TM5) OR Varoma (TM31) | Speed 1 | Reverse | MC Off, until soft and golden.
- Add cumin, chilli powder, and paprika and continue to sauté – 5 min | 100C | Speed 2 | Reverse | MC Off, until aromatic.
- Add the jackfruit and vegetable stock or water. Cook – 15 min | 100C | Speed 1 | Reverse | MC Off, until most of the jackfruit is starting to shred. The small bit of core on each of the wedges will still remain intact.
- Spread cooked jackfruit from TM bowl to a generously oiled glass or ceramic baking dish. Gently press the jackfruit with a potato masher or fork, to shred the jackfruit further and to press the firmer jackfruit core.
- Bake in preheated 200C (Fan Forced) oven for 10 minutes. Remove from oven and pour over ½ cup BBQ sauce and stir to combine.
- Set the grill to 200C or High and return baking dish and jackfruit back in the oven. Grill for 10-15 minutes until starting to brown on the edges of some of the jackfruit.
- Remove from the oven and stir through remaining ¼ cup of BBQ sauce.
- Stir in lime juice and chopped coriander and season to taste.
- Serve on soft tacos, tortillas, or rolls, with lettuce, avocado and other condiments.
For Handmade Chipotle BBQ Sauce (Thermomix Method)
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
360ml tomato passata
2 tbsp (60g) tomato paste
100g chipotle in adobo
100ml apple cider vinegar
40g brown sugar
1 tsp smoked paprika
1 tsp mustard powder
2 tbsp molasses (optional)
- Add onion & garlic to TM bowl and chop – 5 sec | Speed 5.
- Add oil and sauté – 10 min | 120C (TM5) OR Varoma (TM31) | Speed 1 | Reverse | MC Off, until soft and golden.
- Add remaining ingredients and cook – 30 min | 100C | Speed 2 | MC Off. Place the rice basket onto the lid to prevent any sputtering of the sauce.
- Use immediately or freeze in batches for later use. Can be refrigerated for up to 1 week.