BBQ Jackfruit and Caramelized Pineapple Taquitos
Ingredients
- 2-14 oz cans of young jackfruit in water
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic
- 1/4 teaspoon onion
- salt and pepper
- cayenne pepper (optional)
- 1 onion
- 1 cup fresh pineapple
- 1/2 cup BBQ sauce
- 1 cup shredded vegan cheddar
- 1/4 cup cilantro
- 14 six-inch flour tortillas
Preparation
Drain, rinse, and dry the jackfruit. Slice off the hard core from the jackfruit or jackfruit pieces. Cut the core into fine pieces as they do not shred, and shred the rest of the jackfruit with a fork or hands. Discard big pods if you like. Mix the spices. Then add the spices to the jackfruit making sure the meat is evenly coated. Set aside.
Heat 2 tablespoons of oil in a large sauté pan over medium heat. Add the diced onion and cook, tossing, for 6-8 minutes, until light golden and translucent. Add the pineapple and cook, tossing, for 6-8 minutes, until lightly caramelized. Season with salt and pepper. Place in a mixing bowl.
On the stovetop, using the same pan, over medium heat, add 2 tablespoons of olive oil, then add the jackfruit, sauté for 3-4 minutes, then add BBQ sauce and 1/4 cup water to thin the sauce, simmer on low for 15-20 minutes stirring occasionally until jackfruit has darkened in color.
Add the jackfruit to the mixing bowl that has the onions and pineapple, stir in the vegan cheese and cilantro. Add salt and pepper to taste.
To make taquitos: on a work surface, place 1/4 cup of filling at the bottom third of the tortilla, tightly roll to the top. Place seam side down on parchment paper. Repeat with remaining tortillas.
Mist with oil and bake at 400°F for 15-20 minutes, flipping halfway until the tortilla is crisp. Enjoy.
