Jackfruit Al Pastor Tacos Image

Jackfruit Al Pastor Tacos

Origins: Chef's Stories - "Origins: Chef's Stories"

20
Prep Time
(minutes)
20
Cook Time
(minutes)
6
Servings

Ingredients

Jackfruit Al Pastor

  • 3 ½ tablespoons achiote paste
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 3 cans green jackfruit, drained, rinsed, squeezed dry and coarsely chopped
  • ½ cup canola oil, plus more if needed
  • 2 tablespoons ground cumin
  • ½ teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • ¼ pineapple, diced
  • 2 lemons, cut into wedges

Tortillas Hechas a Mano

  • 2 cups organic masa harina
  • 2-3 cups hot water
  • ¼ cup canola oil
  • Salt to taste

Salsa de Aguacate

  • ½ ripe Hass avocado
  • 3 large tomatillo, husks removed and fire roasted
  • ¼ bunch cilantro
  • 1 jalapeño, de-stemmed and fire roasted
  • 1-2 tablespoon lemon juice
  • 1 lemon, zested
  • 1 teaspoon salt, plus more to taste as needed

Steps

Jackfruit Al Pastor

  1. Add achiote paste, orange juice and pineapple juice to a blender and blend until smooth, set aside.
  2. Remove the non-shreddable core from the shreddable part of the jackfruit with a knife. Remove any seed pods from the shreddable parts and add them to the pile of cores. Add the shreddable jackfruit to a bowl. Mince the core and seed pods until they are similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl, and add the minced jackfruit. Add the achiote mixture, oil, cumin and crushed red pepper flakes, salt and pepper to the bowl of the jackfruit and mix until fully incorporated.
  3. Heat a large skillet over medium heat and add the jackfruit mixture. Cook for 20-30 minutes, or until it is seared and browned on all sides. You may need to add more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown the jackfruit. Add the diced pineapple to the dish to sear during the last few minutes of cooking. Serve with Hechas a Mano, Salsa de Aguacate and lemon wedges.

Tortillas Hechas a Mano

  1. Add the masa harina to a medium bowl. Pour in the hot water and use your hands or a spoon to mix the masa. Slowly add more water as needed. Once the masa starts to form into a dough, continue to use your hands to amasar, or knead, the dough masa, to bring it all together. The masa should be a Play-Doh-like consistency that sticks together and doesn’t stick to the bowl or your hands. Add 1 Tablespoon of the oil and salt to taste, and continue to knead the masa, adding more as needed.
  2. Preheat a skillet to medium heat.
  3. Roll the masa into small walnut-sized balls. Use a tortilla press lined with plastic or wax paper to press the tortillas evenly until the masa becomes a tortilla that is about 4-5 inches in diameter.
  4. Add the first tortilla to the preheated skillet. Let it cook for about 20 seconds, or until the first side begins to sear and the edges of the tortilla start to seal. Flip the tortilla to cook on the second side for 20 seconds. Flip the tortilla to the original side and cook for another 20 seconds. Place the tortillas in a tortilla warmer and repeat with the remaining ingredients.

Salsa de Aguacate

  1. To make the salsa, add the avocado, fire-roasted tomatillo, cilantro, roasted jalapeño, lemon juice and salt to a blender. Blend until smooth. Taste test for salt and add more if needed. Garnish with lemon zest.