Try something different with this delicious play on a classic staple! The perfect combination of jackfruit and chipotles makes for an impressive dish that everyone will love.
Jackfruit tinga tortillas
Combining sweet and spicy flavours, this Mexican dish is a perfect mixture of flavours. Great for breakfast, lunch or dinner.
Ingredients
For the Tortillas
- 150g (5½oz) masa harina
- 1 pinch salt
- 100ml (3½fl oz) cold water
- 1 tbsp olive oil
- 3 tsp food grade charcoal (for grey tortillas)
For the Jackfruit Tinga
- 1 tbsp coconut oil
- 1 small onion peeled, diced
- 2 tins jackfruit
- 2-3 chipotles in adobo or 1 tbsp chipotle paste
- 4 garlic cloves peeled
- 2 tins tomatoes or tomatillos
- 1 tsp paprika
- 1 tsp sugar
- 1 tbsp tomato puree
- a handful of coriander
- salt and freshly ground pepper to taste
Instructions
For the Tortillas
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Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it's too sticky add a little more masa harina, or, if it's too dry, add a drop more water.) Cover with a tea towel in the bowl and leave to rest for 30 minutes.
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Divide the dough into 24 balls.
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Using a tortilla press is the easiest way to get perfect tortillas, but alternatively you can flatten the balls of dough with your hands, or roll them between two layers of clingfilm. Flatten to approximately 3mm (1/8in) thick.
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To cook the tortillas, use a dry pan turned up to a hot heat.
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Cook the tortillas for approximately 1 minute on each side, or until lightly coloured. To get the puffiest tortillas, I find dripping the balls in water (shake to dry), before pressing works best.
For the Jackfruit Tinga
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Heat the coconut oil in a pan over a medium heat.
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Add the onions and saute until golden, 6-8 minutes. Shred the jackfruit, either using two forks or your hands.
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Lower the heat slightly, then add the jackfruit to the saucepand, stirring to coat.
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Once the jackfruit begins to soften, remove from heat and set aside.
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Combine the chipotles, garlic, paprika, tomato puree and sugar in a blender or food processor and blend until smooth.
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Pour the sauce over the jackfruit and onions, stirring to coat.
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Cook on a low heat, covered, for 45 minutes, stirring occasionally so the jackfruit absorbs the sauce and flavour. Add the coriander and cook for a further 30 minutes.
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Season with a large pinch of salt and a grind of pepper. I serve mine with a heap of mango salsa and guacamole.
Recipe Notes
TIP: The flavours develop over time, so make the day before, or make extra so you can enjoy breakfast tacos in the morning. The jackfruit tinga works exceptionally well with scrambled eggs and avocado.