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