Smoky Jackfruit Tacos with Charred Corn Salsa

Ingredients

• 800 g young green jackfruit in brine
• 2 tbsp extra-virgin olive oil
• 1 unit white onion, diced
• 3 unit garlic cloves, minced
• 2 tbsp tomato paste
• 2 unit chipotle peppers in adobo, minced
• 1 tsp smoked paprika
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 0,75 cup vegetable stock
• 1,5 cup corn kernels
• 1 unit ripe avocado
• 0,25 cup fresh cilantro and lime
• 8 unit corn tortillas

Instructions

1. 1

   Drain and rinse two 400 g cans of young green jackfruit, squeeze out excess water, then shred with your hands, discarding any tough cores.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering; add the jackfruit and sear undisturbed for 4 minutes to develop golden edges.

3. 3

   Push jackfruit to one side, add the diced onion and cook 3 minutes until softened, then stir in 3 minced garlic cloves for 30 seconds.

4. 4

   Add 2 tbsp tomato paste, 2 minced chipotle peppers in adobo, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp dried oregano; stir 1 minute until fragrant.

5. 5

   Deglaze with 2 tbsp apple cider vinegar, scraping the fond, then pour in ¾ cup vegetable stock and 2 tbsp soy sauce.

6. 6

   Reduce heat to medium-low and braise uncovered for 15 minutes, shredding further with a fork, until the liquid clings to the jackfruit like pulled pork.

7. 7

   Meanwhile, char 1½ cups corn kernels in a dry cast-iron pan over high heat for 4 minutes until blackened spots appear.

8. 8

   Toss the corn with 1 diced avocado, ¼ cup chopped cilantro, juice of 1 lime and a pinch of salt.

9. 9

   Warm 8 corn tortillas over an open flame or in a dry skillet for 20 seconds per side until pliable and lightly blistered.

10. 10

    Pile jackfruit onto tortillas, top with corn-avocado salsa and finish with extra lime.