I don’t know how this food combination seeped into my brain but I find the texture of the jackfruit really works well in an enchilada format. Be warned, this dish was made on the fly. No quantities were noted, but I relied on my previous jackfruit-making experiences and just tasted as I went along:
I slathered the jackfruit in canned crushed tomatoes (mixed with oregano and a bit of chipotle pepper in Adobo sauce) then microwaved it in a covered dish for 10 minutes. I turned out the dish into a skillet with oil and slow cooked the jackfruit on the stove for about an hour. I let it sit overnight at room temperature, which is pretty cool at this time of year in Quebec. The finished jackfruit was then rolled in whole wheat tortillas, about an inch in diametre. I topped them all in a squiggle of Teese nacho sauce, some diced tomatoes and chopped cilantro. Covered loosely with foil, I baked it all in the oven at 350°F for about 30 minutes. The mashed avocado is a must because it really rounds out the flavour.
I think this one’s a keeper!
Check out the original BBQ Pulled Jackfruit recipe over at Chow Vegan.