Jackfruit Tacos

INGREDIENTS (6 PEOPLE)

• 2 - 400 g / 14 oz cans jackfruit in water (drained and rinsed)
• 1 medium yellow onion
• 5 garlic cloves
• 15 ml olive oil (±1 tbsp)
• 30 ml tomato paste (±2 tbsp)
• 10 ml chili powder (±2 tsp)
• 5 ml cumin (±1 tsp)
• 5 ml dry oregano (±1 tsp)
• 5 ml smoked paprika (±1 tsp)
• 2 ml salt (±1/2 tsp)
• 1 ml ground cinnamon (±1/4tsp)
• 235 ml vegetable broth (±1cup)
• 15 ml Worcestershire sauce (±1 tbsp)
• 15 ml liquid smoke (±1 tbsp)
• 1 lime (juiced)

For Serving (optional):

• Tortillas, chopped cilantro, sliced radish, sour cream, guacamole, salsa, shredded cheese, lime wedges, etc.

METHOD:

1. Place jackfruit with liquid in the Ultimate MIxing Bowl 3.5L, place Splash Guard with cover on top of bowl and drain. Rinse with water and allow to soak for 5 min. then drain.
2. Place onion and garlic in the base of the SuperSonic Chopper Extra fitted with blade attachment. Cover and pull cord until finely chopped.
3. Add oil to 5 Qt / 4.8 L sauté pan and heat on medium-high heat. Add chopped onions and garlic and sauté for approx. 5 min, stirring frequently.
4. Add jackfruit to the same Chopper with blade attachment. Cover and pull just until the consistency of pulled meat.
5. Combine dry spices in a small bowl. Stir until fully combined.
6. Add jackfruit, tomato paste and spices to the pan and stir to combine all ingredients. Cook for 5 min.
7. Pour vegetable broth, Worcestershire sauce, liquid smoke and lime juice in a pitcher, stir to combine. Add to jackfruit and cook until most of the liquid has cooked off, approx. 5 min.
8. Serve warm with desired toppings.

TupperTip:
*1 medium onion = 1½ tsp onion powder
**4 garlic cloves = ½ tsp garlic powder