Club House for Chefs

Pulled Jackfruit Tacos


*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Cider Pepper Syrup
Cider vinegar 6 cups
Coconut sugar 280 mL
Red Pepper, Crushed 350 g 3/4 cup
Rosemary Leaves 275 g 3/4 cup
Pepper, White Ground 600 g 6 tbsp
Pulled Jackfruit Tacos
(20 ounces each) jackfruit, drained 12 cans
Coconut sugar 280 mL
Fresh lime juice 280 mL
Extra virgin olive oil 3/4 cup
Paprika 540 g 1/4 cup
Garlic Salt 1.05 kg 1/4 cup
Pepper, White Ground 600 g 2 tbsp
Cinnamon, Ground 550 g 1 tbsp
Corn tortillas 48
Diced onion (1/2-inch dice) 3 cups
Sour cream 3 cups
Coarsely chopped fresh cilantro 1 1/2 cups

Instructions

For the Cider Pepper Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. Remove from heat. Let stand at least 4 hours or overnight. Strain through several layers of cheesecloth. Cover and refrigerate until ready to serve.

For the Jackfruit Tacos, mix jackfruit, coconut sugar, lime juice, oil, smoked paprika, garlic salt, white pepper and cinnamon in large bowl. Let stand for 20 minutes. Grill marinated jackfruit and tortillas quickly over high heat until grill marks appear. Shred or cut jackfruit into thin strips. To serve, place jackfruit on tortillas. Top with diced onion, sour cream and cilantro. Drizzle with the Cider Pepper Syrup.



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