Makes 12

Ingredients

2 × 565g (1lb 4oz) tins jackfruit in brine, drained and rinsed (see note)
1 tablespoon olive oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 teaspoon each ground cumin, smoked paprika, ancho chilli powder and sea salt
½ teaspoon ground cinnamon
4 chipotle chillies in adobo sauce, plus 3 tablespoons of the sauce
400g (14oz) tin chopped tomatoes
250ml (1 cup) vegetable stock
60ml (¼ cup) white vinegar
1 tablespoon brown sugar

Vegan crema:

300g (10½oz) silken tofu, drained
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon sea salt
½ teaspoon each chilli powder,
garlic powder and onion powder
⅓ cup chopped coriander (cilantro)

To serve:

¼ white cabbage, shredded
12 warm corn tortillas (see below)
1 avocado, diced
coriander (cilantro) leaves
12 lime wedges
Mexican red rice (see below)
Beans in the pot (see below)

Method

To make the crema, place all the ingredients in a blender and process until smooth. Taste and adjust the seasoning to your liking, adding more lime juice or chilli powder as desired. Refrigerate until required; the crema will keep in a clean airtight container in the fridge for 3–4 days, and makes about 375 g (1½ cups).

Place the drained jackfruit in a large bowl. Use your fingers to shred the fruit into strands, then set aside.

Warm the oil in a large frying pan over medium heat. Saute the onion for 4–5 minutes, then stir in the garlic and ground spices and saute for a further 1–1½ minutes.

Add the remaining ingredients, along with the shredded jackfruit, stirring to combine. Reduce the heat to low and simmer slowly for 25–30 minutes, until the flavours are well combined and the sauce has thickened and reduced.

To serve, place some shredded cabbage on a warm tortilla, then top with some jackfruit mixture and avocado. Drizzle with some of the crema and garnish with coriander. Finish with a squeeze of lime and serve immediately, with rice and beans on the side.

Note

You’ll need about 550g (1lb 3oz) drained jackfruit.

Mexican red rice

Serves 6

60ml (¼ cup) olive oil
400g (2 cups) long-grain white rice
1 small onion, diced
1 small carrot, diced
1 large garlic clove, crushed
125g (½ cup) tomato passata (pureed tomatoes)
750ml (3 cups) chicken stock, vegetable stock or water
2 teaspoons fine sea salt
80g (½ cup) peas (blanched if fresh, thawed if frozen)

Warm the olive oil in a saucepan over medium heat. Add the rice and stir to coat the grains with the oil. Cook, stirring, for 5–6 minutes.

Add the onion and carrot and cook for a further 5–6 minutes, then add the garlic and stir constantly for 1–2 minutes, until the onion is translucent and soft.

Add the passata, stock and salt, stirring to combine. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Stir in the peas to warm through before serving.

Beans in the pot

250g (9oz) dried pinto or black beans, soaked overnight in plenty of cold water
1 onion, diced
1 bay leaf
2–3 garlic cloves, peeled and smashed
1½ teaspoons dried epazote (see note)
1 tablespoon sea salt

Drain the soaked beans and place in a large saucepan with the onion, bay leaf and garlic cloves. Cover with 7.5–10 cm (3–4 inches) of water and bring to the boil over high heat.

Reduce the heat and simmer, stirring occasionally, for 45 minutes to 1 hour, until the beans are tender.

Stir in the epazote and salt and cook for a further 10–15 minutes, until the beans are completely cooked through. Serve immediately.

Note

Epazote is a herb used in Mexican cuisine. It can be purchased from speciality grocery stores and online.

Corn tortillas

Makes 16 × 15 cm (6 inch) tortillas
220g (2 cups) masa harina
375ml (1½ cups) warm water
2 teaspoons fine sea salt

Place the ingredients in a large bowl and, using your hands, mix together until a dough forms. It should be pliable, almost like a play dough; add a little more water if it’s a bit dry.

Knead the dough for 1–2 minutes, then divide into 16 equal portions. Roll into balls, then cover with a clean tea towel and leave to rest for 20–30 minutes.

Place a ball of dough between two pieces of waxed baking paper and use a rolling pin to roll it out into a 15 cm (6 inch) round tortilla. (If you have a tortilla press, place a piece of waxed baking paper on the base plate, then place the dough ball in the centre and add another piece of waxed baking paper on top. Close the tortilla press and press the handle down to sandwich and flatten the dough into a tortilla.)

Continue rolling or pressing until all the balls have been flattened to size. Cover with the tea towel until ready to cook.

Heat a large flat cast-iron frying pan or comal over medium–high heat. Add a tortilla and flip after 10 seconds, then cook for 45–60 seconds. Flip again and cook for a further 35–50 seconds. The tortilla should feel dry, but not stiff or crumbly, and should be just lightly changed in colour. While cooking the remaining tortillas, keep the cooked tortillas warm by stacking them on top of each other and covering them with the tea towel. Serve immediately.

Note

To make beetroot or spinach corn tortillas, replace 60 ml (¼ cup) of the water with fresh beetroot (beet) juice or spinach juice for a colourful twist.

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