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If you've never cooked with jackfruit before, try Mike Davies' 'meaty' jackfruit filling in a burrito for the perfect way to get started

Ingredients

  • 250 g jackfruit *hard core removed, ripped into smaller chunks and excess water squeezed out
  • 25 g ñora paste/carne de ñora replace with tomato puree if you can’t find ñora
  • 125 g water
  • 5 g cornstarch 2 tsp
  • 15 g tamari 1 tbsp
  • 4 5 tbsp olive oil
  • 1 tsp pink himalayan salt
  • 3 tsp panela a healthier sugar
  • 1 tbsp nutritional yeast
  • 2 tsp white vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 ground cinnamon
  • 1/8 tsp ground black pepper

Instructions

  • 1. Heat up a frying pan on medium to high heat, adding 3 tbsp of oil. Once the oil is hot add the jackfruit and cook until it's slightly crispy and lightly browned (around 4 minutes).
  • 2. Bring down the heat to medium, add the paprika, cumin, cinnamon, salt, pepper and garlic powder and cook for 2-3 minutes, stirring continuously to prevent the spices from burning. Add the remaining 2 tbsp of oil now!
  • 3. Mix the rest of the ingredients in a bowl with a whisk or in a blender and then add to the frying pan (then lower the heat to medium/low). It will be watery at first but within 3 - 4 minutes the liquid will reduce and thicken into a sticky sauce.
  • 4. Use your sticky, smoky, sweet jackfruit filling in sandwiches, burritos, tacos, pizza or however you like! For this dish, I used the filling to make burritos with my sunflower seed mozzarella, some rocket leaves, grated carrot and some caramelized onion.
This recipe was republished with permission from Umami Plant-Based. Find the original recipe here