Jackfruit Taquitos
Jackfruit Taquitos
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Ingredients
| 1 | tablespoon vegetable oil | |
| 1 | cup onion, thinly sliced | |
| 2 | cups jackfruit (fresh or canned in brine/water) | |
| 1½ |
teaspoons ground cumin, divided | |
| 2 | tablespoons CO-OP GOLD Red Wine Vinegar | |
| ¼ |
cup CO-OP GOLD Hickory Barbecue Sauce | |
| 3 | cups water | |
| ¼ |
teaspoon salt | |
| ¼ |
cup sour cream | |
| 2 | tablespoons mayonnaise | |
| ½ |
teaspoon smoked paprika | |
| ¼ |
teaspoon cayenne pepper | |
| 1½ |
teaspoons fresh cilantro, chopped | |
| ⅔ |
cup CO-OP GOLD Habanero Cheddar Cheese, shredded | |
| 10 | seven-inch CASA MENDOSA Flour Tortillas |
Directions
Makes: 10 Taquitos
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Heat up oil in a saucepan over medium-high heat. Sauté onion and jackfruit for 30 minutes, allowing the jackfruit to brown. Add one teaspoon cumin, and cook for one minute. Add red wine vinegar, barbecue sauce, water and salt, and simmer covered over medium heat for 20 minutes. Pull jackfruit apart with forks as it simmers. Remove the lid, and cook for 10 minutes, letting the sauce reduce until all the liquid is bound to the fruit.
Place sour cream, mayonnaise, remaining ½ teaspoon cumin, paprika, cayenne pepper and cilantro in a small bowl. Whisk together and refrigerate.
Preheat oven to 350°F.
Sprinkle cheese evenly over 10 tortillas. Divide jackfruit filling evenly among tortillas, placing the filling in a line slightly off-centre. Roll tortillas and place seam side down on a baking sheet. Bake for 10 minutes until slightly browned. Serve with refrigerated dipping sauce.