LunchDinnerMain Course

Jackfruit & Bean Tinga Tacos

Name: Jackfruit & Bean Tinga Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portioner
Cuisine: mexican
Ingredients: 560 g young green jackfruit in brine drained and rinsed; 1 stk. yellow onion halved and thinly sliced; 3 fed garlic minced; 400 g canned diced tomatoes undrained; 2 stk. chipotle peppers in adobo sauce minced; 1 spsk. adobo sauce from canned chipotle peppers; 120 ml vegetable broth; 425 g canned black beans drained and rinsed; 1 tsk. dried oregano; 0,5 tsk. ground cumin; 0,5 tsk. smoked paprika; 0,75 tsk. salt; 0,25 tsk. black pepper; 12 stk. corn tortilla; 1 stk. lime cut into wedges; 0,25 kop fresh cilantro chopped; 1 stk. avocado diced; 0,5 kop vegan sour cream (valgfrit)

These vegan tinga tacos feature tender jackfruit and hearty black beans simmered in a smoky, spicy chipotle sauce. Served in warm tortillas with fresh toppings, they make for a satisfying and flavorful meal.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

560 gyoung green jackfruit in brine, drained and rinsed
1 stk.yellow onion, halved and thinly sliced
3 fedgarlic, minced
400 gcanned diced tomatoes, undrained
2 stk.chipotle peppers in adobo sauce, minced
1 spsk.adobo sauce from canned chipotle peppers
120 mlvegetable broth
425 gcanned black beans, drained and rinsed
1 tsk.dried oregano
0,5 tsk.ground cumin
0,5 tsk.smoked paprika
0,75 tsk.salt
0,25 tsk.black pepper
12 stk.corn tortilla

for serving

1 stk.lime, cut into wedges
0,25 kopfresh cilantro, chopped
1 stk.avocado, diced
0,5 kopvegan sour cream(valgfrit)

Udstyr

large skillet or pot · knife

Fremgangsmåde

Trin for trin

1
Prepare the jackfruit by squeezing out excess liquid and shredding it with your hands or two forks until it resembles pulled meat.
Ca. 5 min.
2
Heat a large skillet or pot over medium heat.
Ca. 1 min.
3
Add the onion and cook for 5-7 minutes until softened and lightly caramelized.
Ca. 7 min.
Kokkens note: Stir occasionally to prevent burning.
4
Stir in the garlic, chipotle peppers in adobo sauce, adobo sauce, oregano, cumin, smoked paprika, salt, and black pepper.
Ca. 1 min.
Kokkens note: Cook for 1 minute until fragrant.
5
Add the diced tomatoes, vegetable broth, and shredded jackfruit to the pot.
Ca. 1 min.
6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Ca. 15 min.
Kokkens note: The jackfruit will become even more tender.
7
Stir in the black beans and continue to simmer, uncovered, for another 5-7 minutes, or until most of the liquid has been absorbed and the mixture is thick.
Ca. 7 min.
Kokkens note: Adjust seasoning to taste.
8
While the tinga simmers, warm the corn tortillas according to package instructions or by heating them in a dry skillet for 30 seconds per side.
Ca. 5 min.
Kokkens note: Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel.
9
Assemble the tacos by spooning the jackfruit and bean tinga into the warm tortillas.
Ca. 2 min.
10
Garnish with fresh cilantro, diced avocado, a squeeze of lime, and a dollop of vegan sour cream, if desired.
Ca. 1 min.

Bevar den gode smag

Opbevaring

Store leftover tinga in an airtight container in the refrigerator.

Genopvarmning

Reheat the tinga gently in a saucepan over medium-low heat or in the microwave until warmed through.