Total fat Saturates Salt Sugar Protein
2 .1g 0.6g 0.2g 1.7g 1.7gTO MAKE THE TORTILLAS
1 Mix the masa harina and salt in a bowl. Add
water and olive oil and mix until a smooth
dough is achieved. If it’s too sticky, add a little
more masa harina, and if it’s too dry, add
a drop more water. For the charcoal tacos, add
3 tsps food grade charcoal to the mix.
2 Cover the bowl with a tea towel and leave to
rest for 30 minutes.
3 Divide the dough into 24 balls. Using a tortilla
press is the easiest way to get perfect tortillas,
alternatively you can flatten the balls of dough
with your hands or roll them between two
layers of cling film. Flatten to approximately
3mm (0.1in) thick.
4 To cook the tortillas, use a dry pan turned up
to a hot heat. Cook for approximately
1 minute on each side, or until lightly coloured.
To get the puffiest tortillas, I like to dip the
balls in water and shake them dry before
pressing or flattening.
TO MAKE THE JACKFRUIT TINGA
1 Heat the coconut oil in a medium saucepan
over medium heat.
2 Add the onions and sauté until golden, about
6-8 minutes. While this is cooking, shred the
jackfruit, either using two forks or your hands.3 Lower the heat slightly, then add the shredded
jackfruit to the saucepan, stirring to coat.
4 Once the jackfruit begins to soften, remove
from the heat and set aside.
5 Combine the chipotles, garlic, paprika, tomato
paste and sugar in a blender or food processor
and blend until smooth.
6 Pour the sauce over the jackfruit and onions,
stirring to coat.
7 Cook on low, covered, for 45 minutes, stirring
occasionally so the jackfruit absorbs the sauce
and flavour. Then chuck in the coriander, cook
for a further 30 minutes.
8 Season with a big pinch of salt and a grind of
pepper. I like to serve mine with a heap of
mango salsa and vegan guacamole.
9 The flavours develop over time, so make these
day before, or make extra so you can enjoy
breakfast tacos in the morning. The jackfruit
tinga works exceptionally well with scrambled
tofu and avocado.
TIP Masa harina is gluten free flour made
from corn. If you can’t find this, finely ground
cornmeal has a similar texture.Jackfruit tinga taco
By Rebecca Warner-Perry (www.gluteninterrupted.com)
Makes 24 tortillas | Prep 20 mins plus rising | Cook 1 hr 15 mins |
Calories 55 (per tinga taco)
FOR THE JACKFRUIT TINGA
1 tbsp coconut oil
1 small onion, peeled, diced
2x 400g tins jackfruit
2-3 chipotles in adobo,
or 1 tbsp chipotle paste
4 garlic cloves, peeled
2x 400g tins tomatoes
1 tsp paprika
1 tsp sugar
1 tbsp tomato paste
handful of fresh coriander
salt and pepper, to taste
FOR THE TORTILLAS
150g (1 cup) masa harina
a pinch of salt
100ml (½ cup) cold water
1 tbsp olive oil
3 tsps food grade charcoal (optional)