Thursday, August 21, 2008

Mexican Jackfruit Filling

So I finally went on a jackfruit adventure. I was intrigued by said fruit when I saw the pulled jackfruit BBQ sandwich on Chow Vegan because it looked so much like actual meat. If you've hung around this blog for any length of time you know I have no problem with fake meat or trying to recreate meat dishes. I loved meat but gave it up for a variety of reasons I won't get into here. OK, back to the jackfruit. First off, when it comes out of the can it smells pretty bad--about as bad as one might expect from something called "young green jackfruit in brine." When cooked, it reminds me of artichokes. I wonder if they are related. Like Chow Vegan, I wasn't really crazy about the taste until the next day after it had been sitting in the fridge. So, my advice is to make this a day or two in advance and let the flavours soak in. So, in the final analysis, it was pretty good but did not blow me away. The look is spot on, and the taste and texture is pretty good. Of course, jackfruit has no protein, so serve it with refried beans or something.

Serves 4-6
- 1 can young green jackfruit
- 1 onion, quartered
- 3 cloves garlic
- 2 bay leaves
- 1 tsp marjoram
- 1 tsp salt
- 1 tsp cumin
- 2 tsp chili powder
- 1/2 cup orange juice
- water
- 1 cup salsa (or more)
- spices to taste

1. Rinse jackfruit, squeeze dry, and place in a pot. Add in onion, garlic, spices, and orange juice, and enough water to almost cover the jackfruit. Bring to boiling, cover, then simmer until jackfruit is tender enough to shred with a fork--about 1.5 to 2 hours.
2. Remove jackfruit from pan and shred with two forks. Put in a frying pan and add in one cup of salsa. Bring to bubbling and simmer, stirring frequently, until salsa has reduced a bit. Add more salsa if you find the taste too weak, or of jackfruit is too dry. Cook until salsa has reduced and jackfruit is drier.
3. Season to taste and serve in burritos, tacos, etc.

Here is the jackfruit after being shredded. Freaky.


carrie said...

That looks eerily like real pulled pork or shredded chicken.

Bianca said...

Palatial Palate blog also made a jackfruit dish today! But I really don't understand what it it fruit? Is it savory?

kmouse said...

I tried bbq jackfruit once and I didn't like it. It reminded me like you said of artichokes. And that's what they tasted like to me - bbq'ed artichokes. Blech!

But I'm glad your came out good. It looks nice!

thedalyn said...

Funny. I just posted a blog about this very thing, but I thought the brine taste was worse the next day. Next time I'm going to soak it in water and then press it and soak it again to see if that'll displace the brine.

VeganCowGirl said...

Looks interesting and really yummy.

Lisa (Show Me Vegan) said...

I don't know whether we can get this in St. Louis. I'll have to keep an eye out. That texture truly is bizarre.

Nikki Douglas said...

Your on your own with this one V-Dad. It's just um - not so good looking. I'd go for the seitan instead.

Ruth said...

No, dear. Take it from a Jamaican ... jackfruit has no relation whatsoever to artichokes. The pegs are really tasty in their ripened state. Sorry, I guess I'm too wimpy to try this recipe...Jamaicans don't consider the green jackfruit was fit for food. Your HOT WINGZ are really great, though!

Lovliebutterfly said...

I love jackfruit in curries! Cut into small cubes and cook in curries with red kidney beans! Yum!

jennycestcake said...

I was the lucky winner of Chow Vegan's 08-08-08 contest, which included winning a can of jackfruit. It's the item from the lot that I'm most excited about trying. So glad to have it reiterated to me that leaving it in the fridge for a day or two is the way to go.

It does look freaky after it's shredded....Yikes.

chow vegan said...

Yup, that's been my experience with it too. Your jackfruit looks great though, I've found I liked it best in the taquitos where it's not a big lump of it like in burritos and tacos.

John Plummer said...

Your version looks interesting! We like jackfruit and have tried Melisser's carnitas (cooked forever in a crock pot) and the krab cakes from Don't Lose Your Lunch. I have at least one more can in the cupboard, so this is going on the list of things to make

Ace said...

As odd as it looks Pure Luck vegan restaurant in Los Angeles uses this Jackfruit to make a faux "carnitas" burrito w/ avo, rice and beans, etc. It is one of the best burritos I've ever had - meat or no meat.

Bethany said...

There is a restaurant in kansas city that uses jackfruit in all of their recipes. It is one of my favorite places. They make tacos, bbq sandwiches, rubin sandwiches, nachos, etc. Sooooooo yummy! The place is called Fud if any kc purple want to know :)