Mexican Pulled Jackfruit

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Servings:

4

1 tbsp olive oil3 Cans of Jackruit, drained, washed and then the core cut out and flesh split into strings1 large onion - sliced4 garlic cloves - crushed1 Tin chopped tomatoes250ml veg stock2 tbsp tomato puree2 tbsp chipotle paste2 tsp ground cumin2 tsp dried oregano10 drops of liquid smokeSqueeze of lime juiceSalt & Pepper1 large red onion sliced250ml water125ml cider vinegar1 tbsp sugar1 1/2 tsp saltTortilla wrapsGuacamoleCashew sour creamCoriander

1

First make the onions

2

Combine all the ingredients except for the onions in a pan and bring to the boil

3

Add the onions and boil for 2 minutes

4

Transfer to a glass bowl, cool and put in the fridge for at least 1 hour

5

Then the Jackfruit

6

Heat the oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook until translucent, around 3-4 minutes, stirring often

7

Add the garlic and continue to cook for around 1-2 minutes, making sure not to let the garlic burn

8

Add the rest of the ingredients except for the lime juice

9

Bring everything up to a boil then reduce to a simmer and cover, cooking for 20 minutes.

10

Remove the lid and continue to cook until the sauce has reduced and thickened, around 10 - 20 minutes

11

Remove from the heat and add the lime juice.

12

Serve the pulled jackfruit with warm tortillas, guacamole, pickled onion and coriander

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