Pulled 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
- 1 cup fresh pineapple
- 1/2 cup BBQ sauce
- 1 cup vegan cheddar
- 1/4 cup cilantro
- 14 count 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 tbl 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 med heat, add 2 tbl olive oil, then add jackfruit
Sauté 3-4 min, then add BBQ sauce and 1/4 cup water to thin sauce
Simmer on low for 15/20 min 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 place at the bottom 1/3 of the tortilla
Tightly roll to the top
Place seam side down of parchment paper
Repeat
Mist with oil and bake at 400 F for 15-20min flipping half way until tortilla is crisp
Enjoy