+SF
Give me all the tacos, and particularly those that contain jackfruit. I cooked the latter in a spicy and slightly sweet concoction here, to be served with cashew crema and avocado for ultimate balance. You should be able to find achiote paste (a red paste made from annatto seeds, various spices and tomatoes) in Mexican or international food markets. My favorite tester, aka my mom, managed to purchase some where she lives in Switzerland. —CS
MAKES 12 TACOS
2 dried guajillo peppers, stemmed, seeded, rinsed and crumbled
3 cloves garlic, chopped
½ tsp dried oregano (not powder)
½ tsp ground cumin
½ tsp smoked sea salt
1½ tbsp (23 g) achiote paste
½ cup (120 ml) pure pineapple juice
¼ cup (60 ml) distilled white vinegar
1 tbsp (15 ml) olive oil
2 (20-oz [567-g]) cans young green jackfruit in brine, drained, rinsed and cut lengthwise into ¼” (6-mm) thick strips
1¼ cups (206 g) chopped fresh pineapple
¼ large red onion, sliced
Shredded green cabbage
12 (6” [15-cm]) corn tortillas, warmed
Chopped fresh cilantro
Thinly sliced scallion
Sliced avocado
Place the peppers, garlic, oregano, cumin, salt, achiote paste, pineapple juice and vinegar in a medium saucepan. Bring to a low boil. Then lower the heat immediately and simmer for 10 minutes, until the peppers soften. Use an immersion blender or transfer to a small blender along with the oil, and blend until smooth.
In the meantime, preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Place the jackfruit, pineapple, onion and marinade in a large bowl. Use a rubber spatula to thoroughly combine everything.
Transfer the mixture to the prepared sheet and spread evenly. Bake for 20 minutes; stir well. Bake for another 15 minutes, and stir again. The marinade should have been absorbed and look dry.
Place a handful of cabbage on a tortilla. Top it with jackfruit to taste, cilantro, scallion, crema and avocado. Repeat with the remaining tortillas and serve immediately.