Thursday, August 26, 2010

Jackfruit-Jerk Tacos

So... Post troubled-heart goodness, I have chose to take a break from the pork fat and salt and make something healthy now and then. This concept was stolen from the Seabirds food truck, however you can make them easily at home EDIT:(I have now met Stephanie from Seabirds and NO, she is  NOT a Patchouli-reeking hippie. Pretty cool actually) without having to hang out with tree-hugger hippies and stinking of patchouli. 
Oh, and I add some chicken-broth so you don't accuse me of going vegan.

Jackfruit is a God awful football-sized plus looking fruit that has pineapple like skin and big seeds inside. It's sticky, tough, and you must oil your knives for each cut through its hide. Buy canned. In brine, not syrup and save yourself a day of frustration, a few stitches and a mess. Ranch 99 markets and most towel&dot Indian/Sri Lankan markets carry it... You need a 24 oz. can for this recipe.


24 oz. Jackfruit. Fresh, cut up into 1-2" pieces or canned and rinsed.
1 Tbs. Olive oil
1 White onion.
1 Sprigs cilantro.
1 Chilaca chile, or Pasilla, roasted and skin removed.
2 Tbs. Sweet Hungarian Paprika.
2 Tbs. Garlic powder.
1/2 Tbs. Allspice.
1 tsp. Nutmeg (Fresh if possible).
1-1/2 tsp. Cayenne pepper (Vary to your preference of heat).
2 tsp. Kosher salt.
1 tsp. Ground black pepper.
Small corn tortillas.
Queso Cotija to garnish.

10 Medium sized tomatillos, husked and rinsed.
1 cup Chicken broth
2 Cloves garlic, chopped finely.
1 Sprig cilantro, chopped finely.
2 tsp. Kosher salt.
1 tsp. Ground cumin.

To prepare salsa, add tomatillos in medium saucepan on medium high heat... stir often as they start to turn brown.... if they stick, add a little water from time to time.. Within 7-10 minutes, they should have become a green soupy consistency... lower heat to simmer, add all other ingredients, simmer and stir for 15 minutes, then let cool. Can be made ahead.

For the Jerk,
Add olive oil to a large skillet on medium heat... Add one half of the diced onion, and the diced chile... Stir for 2-3 minutes, and add jackfruit and spices... If jackfruit seems dry, add a 1/4 cup of chicken broth at a time to keep moist... On medium low heat... cook for 45 minutes-1 hour. Add remaining onion and cilantro, cook two more minutes.

To serve, place 2-3Tbs of jackfruit mixture in warmed tortilla, drizzle with salsa verde and cotija cheese.

1 comment:

  1. I've never heard of jackfruit, but the tacos sure look delicious.