BBQ Jackfruit with Corn Tortillas and Guacamole

1. Rinse and drain 2-14oz cans young green jackfruit.

2. Cook 1 small diced onion in a little water or olive oil until translucent, about 5 minutes.

3. Add 3 minced garlic cloves and cook another minute.

4. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chipotle powder. Cook another 30 seconds.

5. Add jackfruit, 1/2 cup water and approximately 1 cup barbecue sauce. Simmer, covered, about 15 minutes, adding more water as needed.

6. Remove from heat and mash jackfruit with potato masher until ‘pulled pork’ consistency. Add salt, pepper and more barbecue sauce to taste.

Tortilla making

1. Mix 2 cups masa harina with 1/2 tsp salt.

2. Add 1-1/2 to 2 cups hot water slowly and mix with a spoon until absorbed and a firm, springy dough forms.

3. Roll into ball shape and let sit covered for 1 hour.

4. Form 2-inch balls with dough.

5. Cut one side of a large ziploc bag and place 2-inch ball of dough between the plastic sheets.

6. Press with tortilla press or with bottom of heavy saucepan.

7. Cook on skillet on medium-heat, about 1-2 minutes each side, until golden brown spots appear.

Assembly

1. Fill tortillas with a little jackfruit and corn and top with guacamole.