Jackfruit Tacos with Mexican Cream
Yummy! We served it as a tostada with refried beans, thin sliced cabbage, and garnishes. I forgot to grab a photo of the finished product, but it looks just as good as it tastes.
(Makes about 3 cups)
4 big ripe (or canned) roma tomatoes
1/4 white onion
5 garlic cloves
1/4 teaspoon black pepper
1 teaspoon vegetable bouillon
1 teaspoon salt
2/3 cups of cooking liquid
Start by bringing 4 cups of water to a boil. Once the water starts boiling, add the tomatoes and onion and simmer on low heat for about 10 minutes or until the tomatoes are soft. (It is important that you use ripe tomatoes or it will be bland, swap for canned tomatoes if they’re not in season.)
Once the tomatoes are soft transfer 2/3 cup of the cooking liquid, the tomatoes and onion to a blender. Add black pepper, vegetable bouillon, salt, and garlic cloves and blend until smooth. Cook the salsa in a small saucepan for 10 minutes and set aside.
VEGAN CASHEW CREMA MEXICANA
VEGAN CASHEW CREMA MEXICANA
(Makes about 1 cup)
1 cup cashews
1 cup water
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 lime, juiced
1/2 tsp apple cider vinegar
1/8 tsp corn starch
Start by placing your cashews in a large bowl, and completely submerge them in hot water. Let them soak for about two hours.
Once the cashews have soaked for two hours, transfer the cashews to a blender along with 1 cup of the soaking liquid. Mix in the salt, garlic powder, onion powder, apple cider vinegar, juice from one lime and the corn starch. Blend until smooth.
Pour your crema into a bowl and refrigerate for about two hours before serving. Taste for salt after it has chilled.
1 cup cashews
1 cup water
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 lime, juiced
1/2 tsp apple cider vinegar
1/8 tsp corn starch
Start by placing your cashews in a large bowl, and completely submerge them in hot water. Let them soak for about two hours.
Once the cashews have soaked for two hours, transfer the cashews to a blender along with 1 cup of the soaking liquid. Mix in the salt, garlic powder, onion powder, apple cider vinegar, juice from one lime and the corn starch. Blend until smooth.
Pour your crema into a bowl and refrigerate for about two hours before serving. Taste for salt after it has chilled.
VEGAN JACKFRUIT AND POBLANO FLAUTAS OR TACOS
(Makes about 20 flautas)
4 tbsp vegetable oil, divided
2 poblano peppers, julienned
1 1/2 yellow onion, julienned
20 oz jackfruit, chopped
1 tsp salt
1/2 tsp cumin
1/4 tsp cracked black pepper
5 garlic cloves, minced
4 tbsp vegetable oil, divided
2 poblano peppers, julienned
1 1/2 yellow onion, julienned
20 oz jackfruit, chopped
1 tsp salt
1/2 tsp cumin
1/4 tsp cracked black pepper
5 garlic cloves, minced
onion powder
20 corn tortillas
GARNISHES
Shredded lettuce or cabbage
Salsa de tomate
Vegan Cashew Crema Mexicana
Radish, sliced
Avocado, sliced
Vegan Cotija Cheese
In a medium sized frying pan on medium-low heat, heat up 1 tablespoon of vegetable oil. Once the oil starts to sizzle, add the julienned poblano to the frying pan and the yellow onion. Cook for about 4 minutes until the pepper starts to blister, then add in the jackfruit. Cook for another 5 minutes until the onion becomes translucent and the jackfruit begins to crisp up. Sprinkle in the salt, cumin, black pepper, and minced garlic. Cook for another 2 minutes and then transfer your mixture to a bowl.
In a medium sized frying pan on medium-ow heat, heat up 3 tbsp of vegetable oil. Working in batches of 4-5, warm up your tortillas in the microwave (about 10 second on each side). **If your tortilla is cold, it will rip when you go to roll it. Add in a spoonful of your poblano/jackfruit mixture to your tortilla, then roll it up. Place your flautas seam down in your frying pan and fry for about 2-3 minutes until the seam is crispy and golden brown. Cook about 2 minutes on each side, then transfer to a plate lined with paper towels to drain.
To assemble, plate your flautas and top with a bed of shredded lettuce. Generously drizzle on the salsa de tomate and vegan cashew crema and top with radish and avocado. Sprinkle (vegan) queso cotija on top.
GARNISHES
Shredded lettuce or cabbage
Salsa de tomate
Vegan Cashew Crema Mexicana
Radish, sliced
Avocado, sliced
Vegan Cotija Cheese
In a medium sized frying pan on medium-low heat, heat up 1 tablespoon of vegetable oil. Once the oil starts to sizzle, add the julienned poblano to the frying pan and the yellow onion. Cook for about 4 minutes until the pepper starts to blister, then add in the jackfruit. Cook for another 5 minutes until the onion becomes translucent and the jackfruit begins to crisp up. Sprinkle in the salt, cumin, black pepper, and minced garlic. Cook for another 2 minutes and then transfer your mixture to a bowl.
In a medium sized frying pan on medium-ow heat, heat up 3 tbsp of vegetable oil. Working in batches of 4-5, warm up your tortillas in the microwave (about 10 second on each side). **If your tortilla is cold, it will rip when you go to roll it. Add in a spoonful of your poblano/jackfruit mixture to your tortilla, then roll it up. Place your flautas seam down in your frying pan and fry for about 2-3 minutes until the seam is crispy and golden brown. Cook about 2 minutes on each side, then transfer to a plate lined with paper towels to drain.
To assemble, plate your flautas and top with a bed of shredded lettuce. Generously drizzle on the salsa de tomate and vegan cashew crema and top with radish and avocado. Sprinkle (vegan) queso cotija on top.
