I’m a little late on Tuesday Food-Day this week (obviously). What can I say? After a busy weekend, much of it away from home and none of it on the computer, I’m a little behind. But I wanted to share this recipe this week, before we start thinking about Christmas meals.
When I first discovered and started to cook with jackfruit, I shared a couple recipes for Jackfruit Carnitas, which I thought were delicious. Now, I’ve had a chance to work with it for a while and feel confident sharing one of my own recipes.
One of the things that is different about the way I prepared my jackfruit compared to the beginning is that I pull it apart before cooking. I think that makes it have a better “shredded” look and feel.
These Jackfruit Burritos are one of my go-to weekday recipes. To make it even easier, you can use store bought salsa (I like the fresh version they keep in the deli case). Or you can make your own. Make it as mild or spicy as you prefer. I like it hot, so I added an extra Serrano chili to spice it up. Serve with your favorite burrito condiments, like avocado, salsa, cilantro, cheese (I used Daiya Pepperjack Shreds), beans, or rice.
- 1 can green jackfruit (in brine or water)
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 1 Serrano chili, finely chopped (optional)
- ½ cup fresh salsa
- vegan cheese
- Drain and rinse the jackfruit
- Using a fork, shred the jackfruit (see picture)
- Add the cumin, salt, and pepper to the jackfruit.
- Heat the oil over medium heat.
- Add the onion and chili and cook until soft, about 5 minutes.
- Add the jackfruit and cook about 5 more minutes.
- Add the salsa. Bring to a low boil and then reduce heat. Simmer while you prepare the condiments and side dishes.
- Heat the tortilla. Serve with condiments, beans, and rice.
Do you have a favorite mid-week go-to recipe? Do you like Mexican food? Spicy or mild? Have you tried jackfruit yet?