#274 The Case of Enchiladas

The beauty of any recipe is the endless potential for variations. At times, I've made a quicker version of these Enchiladas by filling them with Beyond Steak, prepared according to package directions.

 

20-oz-can young green jackfruit in brine

1-1/2 cups water

1 tablespoon grated orange zest

6 cloves garlic, minced

1-1/2 red onions, finely chopped, separated

1 teaspoon chilli pepper flakes

1 cinnamon stick

2 bay leaves

2 teaspoons oregano

pinch ground cloves

1/2 teaspoon salt, plus more to taste

1 tablespoon olive oil

6 large flour tortillas

1 cup red enchilada sauce

1/2 cup vegan sour cream

1/2 cup chopped cilantro

1/2 cup crumbled vegan feta

1 avocado

Drain and rinse the jackfruit.

Simmer with the water, orange zest, garlic, 1 onion (finely chopped), chilli pepper flakes, cinnamon stick, bay leaves, oregano, cloves and salt, for 40 min., until the water is evaporated. (Cover the pot if it looks like it will boil dry before 40 min.)

Remove the cinnamon stick and bay leaves.

Add the olive oil and fry the jackfruit on medium heat. Stir and shred the jackfruit with a fork and continue to stir fry, allowing it to brown but not to burn, until it has a chewy-tender-pulled-pork texture. Frying may take 20-25 min.

Salt to taste.

Fry the tortillas in a dry pan, on medium-high, for seconds on each side until lightly browned.

In the same pan, heat the enchilada sauce.

 

One by one, drench each tortilla on both sides in the enchilada sauce, fill with pulled jackfruit, roll and place seam down on 2 plates, 3 tortillas per plate.

 

Squeeze the sour cream from a decorating tube to decorate. Scatter with with the cilantro, 1/2 red onion (finely chopped) and feta. Garnish with the avocado, sliced.

 

Serves 2.

♥ Becki