Ingredients
For the Jackfruit Tinga
- 1 can (15 oz ) young green jackfruit in brine or water, drained and rinsed
- 1 tablespoon olive oil or avocado oil
- ½ medium white onion, thinly sliced
- 1 jar Salsaology Tinga Simmer Sauce
- ½ teaspoon kosher salt (optional, to taste)
For Serving (Optional)
- Warm corn tortillas
- Sliced avocado or guacamole
- Shredded cabbage or lettuce
- Mexican crema or vegan crema
- Fresh cilantro
- Crumbled queso fresco or vegan cheese
Method
1. Prepare the Jackfruit
Drain and rinse the jackfruit well. Using your hands or two forks, pull apart the jackfruit pieces to create shredded strands, removing any firm core pieces if desired. Pat dry lightly with a paper towel.
2. Make the Tinga
Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3 - 4 minutes until softened and lightly translucent. Add the shredded jackfruit to the skillet and sauté for 3 - 4 minutes, stirring occasionally to lightly caramelize the edges.
3. Simmer
Pour in the Salsaology Tinga Simmer Sauce. Stir to coat evenly. Reduce heat to medium-low and simmer uncovered for 5 -8 minutes, stirring occasionally, until the sauce thickens and the jackfruit becomes tender and fully infused with the smoky tinga flavor. Use a spoon or spatula to gently break apart larger jackfruit pieces as it cooks. Taste and adjust seasoning if needed.
4. Serve
Spoon the jackfruit tinga into warm corn tortillas and top with avocado, cabbage, crema, and cilantro.
Serving Ideas
Jackfruit Tinga is incredibly versatile. Try it:
- On crispy tostadas with refried beans and avocado
- In a vegan burrito bowl with rice, black beans, and pico de gallo
- Stuffed into quesadillas
-
Over nachos with melted cheese and jalapeños
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