Jackfruit “Pulled Pork” Tacos with Corn Salsa

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Delicious jackfruit cooked in rich Ethiopian sauce, juicy sweet corn salsa, creamy guacamole and zingy lime, you’ll definitely be begging for more. Unlike traditional meat-based tacos, this jackfruit “pulled pork” taco recipe uses a much healthier protein.

Taking just a little extra time to make these green corn tortillas makes all the difference in your homemade tacos!

Are you ready to tackle making homemade tortillas from masa?

Masa or masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime, ground, and dried again. Mixed with water, it forms the dough called “masa” that is used to make authentic corn tortillas in Mexico and Latin America. Masa harina is gluten-free flour.

Further Food Nutritionist Commentary:

Jackfruits are an interesting fruit! They are native to India and they are in the same family as figs! They make a wonderful meat substitution because of their unique texture. They are quite high in vitamin C and vitamins B6. Be careful when dealing with a fresh one - they can be stinky! Adding spinach to the masa to create a flavored tortilla is a wonderful idea. Now your tortillas have the great micronutrients that spinach usually provides!

By Paige Geimer

Jackfruit “Pulled Pork” Tacos with Corn Salsa

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Servings: 7

Ingredients

For tortillas:

2 cups instant corn masa flour
bunch of spinach (or 3 cups of baby spinach)
1 1/2 cup of water

For pulled pork:

400g can green jackfruit (in water, not syrup)
1 cup vegan barbecue sauce or red enchilada sauce
1 cup vegetable stock or water
1 teaspoon maple syrup
cooking oil
Himalayan salt
black pepper

For corn salsa:

2 ears corn on the cob, husks, and silk removed
one punnet yellow cherry tomatoes, sliced
1 cup finely sliced red cabbage
one green chili, finely sliced
bunch of cilantro, chopped
lime juice
Himalayan salt

Optional toppings:

cilantro
avocado
lime wedges

Instructions

For the tortillas:

  1. Put the spinach leaves in the pan with 1 1/2 cup of boiling water, and allow them to boil for about 30 seconds until you see a bright green color. Chill it slightly, then blend blanched spinach with remaining liquid in a high-speed blender. The green coloring is ready.
  2. Place corn masa flour in a bowl and add 1 1/4 cup of spinach liquid (room temperature). Mix thoroughly for a few minutes until the dough forms a firm ball. If the mix too dry add 1/4 cup more liquid. Divide dough into 13 equal balls and cover with a damp tea towel.
  3. There are three ways of making a tortilla. Press the dough in a Tortilla Press if you have this device. Or flatten dough ball in hands and place between two sheets of baking paper, then roll using a rolling pin. Or just roll the dough on clean, smooth surface using a rolling pin. A dough scraper is a very helpful here.
  4. Cook tortillas on preheated un-greased cast iron pan for 30 seconds, then turn and continue cooking another 45 seconds. Turn once more for 20 seconds, the tortilla should puff lightly.
  5. Take care not to overcook or they will be dry and will crack. Place the warm tortillas on top of each other in the deep ceramic pot and cover with a damp tea towel while cooking the remaining tortillas.

For the pulled pork:

  1. Rinse, drain, and thoroughly dry jackfruit. Cut into bite-size pieces. Heat a skillet over medium heat. Add 1 tablespoon of cooking oil (I use grapeseed oil) and slightly seasoned jackfruit.
  2. Toss to coat and cook for about 5 minutes or until golden brown. Add sauce and a cup of hot vegetable stock.
  3. Stir and reduce heat to low- medium and cook for about 40 minutes or until jackfruit is soft and mushy. Add more sauce or water if stew is too dry. Check the stew for salt. Please remember to salt sparingly, and taste before you add more salt or any other seasonings.

For the corn salsa:

  1. Fill the bottom of the steamer with water (about 5cm). While steam is building up, remove husks from corn. When water has come to a boil, add corn, cover with a tight-fitting lid and steam for 5 minutes. Chill the corn.
  2. Cut corn kernels off the cob. Cutting corn kernels off the cob can be challenging. Corn can fly all over your kitchen and you can spend more time cleaning up than preparing the dish. One way to make this process easier is to first lay it down and cut the corn off horizontally instead of vertically. Give it a try!
  3. Put all ingredients for corn salsa into a large salad bowl, drizzle with lime juice, season with salt and toss gently together.

Assembly: 

  1. Assemble each taco with jackfruit “pulled pork”, corn salsa, guacamole (mashed avocado), chili and coriander leaves. Serve immediately with lime wedges and chili sauce. Enjoy!
For the tortillas: Put the spinach leaves in the pan with 1 1/2 cup of boiling water, and allow them to boil for about 30 seconds until you see a bright green color. Chill it slightly, then blend blanched spinach with remaining liquid in a high-speed blender. The green coloring is ready. Place corn masa flour in a bowl and add 1 1/4 cup of spinach liquid (room temperature). Mix thoroughly for a few minutes until the dough forms a firm ball. If the mix too dry add 1/4 cup more liquid. Divide dough into 13 equal balls and cover with a damp tea towel. There are three ways of making a tortilla. Press the dough in a Tortilla Press if you have this device. Or flatten dough ball in hands and place between two sheets of baking paper, then roll using a rolling pin. Or just roll the dough on clean, smooth surface using a rolling pin. A dough scraper is a very helpful here. Cook tortillas on preheated un-greased cast iron pan for 30 seconds, then turn and continue cooking another 45 seconds. Turn once more for 20 seconds, the tortilla should puff lightly. Take care not to overcook or they will be dry and will crack. Place the warm tortillas on top of each other in the deep ceramic pot and cover with a damp tea towel while cooking the remaining tortillas. For the pulled pork: Rinse, drain, and thoroughly dry jackfruit. Cut into bite-size pieces. Heat a skillet over medium heat. Add 1 tablespoon of cooking oil (I use grapeseed oil) and slightly seasoned jackfruit. Toss to coat and cook for about 5 minutes or until golden brown. Add sauce and a cup of hot vegetable stock. Stir and reduce heat to low- medium and cook for about 40 minutes or until jackfruit is soft and mushy. Add more sauce or water if stew is too dry. Check the stew for salt. Please remember to salt sparingly, and taste before you add more salt or any other seasonings. For the corn salsa: Fill the bottom of the steamer with water (about 5cm). While steam is building up, remove husks from corn. When water has come to a boil, add corn, cover with a tight-fitting lid and steam for 5 minutes. Chill the corn. Cut corn kernels off the cob. Cutting corn kernels off the cob can be challenging. Corn can fly all over your kitchen and you can spend more time cleaning up than preparing the dish. One way to make this process easier is to first lay it down and cut the corn off horizontally instead of vertically. Give it a try! Put all ingredients for corn salsa into a large salad bowl, drizzle with lime juice, season with salt and toss gently together. Assembly:  Assemble each taco with jackfruit “pulled pork”, corn salsa, guacamole (mashed avocado), chili and coriander leaves. Serve immediately with lime wedges and chili sauce. Enjoy!

Nutrition Information

Per Serving: Calories: 286; Total Fat: 6 g; Saturated Fat: 6 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 470 mg; Potassium: 474 mg; Carbohydrate: 56 g; Fiber: 5 g; Sugar: 17 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 57%; Vitamin A: 15%; Iron: 10%; Calcium: 7%;

 

Scoop, mix, go further. 

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