A really great way to cook jackfruit for burritos and tacos. Also, a number of ways you can tweak the recipe - a Thai curry paste version, as well as a BBQ jackfruit version.
Ingredients
a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste
Directions
I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
