guinness braised jackfruit cheddar taquitos with balsamic mushroom whiskey cream sauce

Hello, strangest yet most effective food fusion ever which might break WordPress and all life as we know it.

St Patty’s month is here, folks. Obviously, this house won’t see any corn beef and cabbage – partially because one of us isn’t a meateater, but mostly because that combo is vile – but it did see a platter of jackfruit-based Guinness stew stuffed into tortillas and a mushroom whiskey cream sauce for dipping. If you’re a corn beef and cabbage detester like I, put these taquitos in your queue instead.

The taquito filling and the sauce can simmer simultaneously, so you cut down cooking time by being a badass multitasker.

I started with the whiskey sauce, since it at first requires an eyeball or two to ensure nothing burns. Saute some aromatics together, follow up with mushrooms, Worcestershire, balsamic vinegar, and soy sauce, then deglaze using your favorite whiskey until the liquid reduces down some and the burning alcohol smell wavers. Add in a vegetarian beef broth (or regular, if you are so inclined) and turn the heat down to a gentle warming. Not even a simmer, just enough to keep the sauce warm and let it thicken over time. Now, aside from an occasional swish of a whisk, you can leave the pot alone until you’re ready to serve your taquitos.

While the sauce gets nice and creamy on one burner, throw a skillet on a second and prepare the taquito filling. After an initial saute of garlic, shallots, carrot, tomato paste, and thyme, the jackfruit gets poured in along with the Guinness, a bit of broth, and kale, the stove takes over the heavy lifting as the flavors simmer more deeply into the jackfruit and create a thick, braised meld to wedge into the tortillas. Allow about 10 minutes for this process.

To assemble, simply plop some cheddar cheese and a bit of the Guinness jackfruit in the middle of a corn or flour tortilla and roll from end to end. Set onto a well-greased baking sheet and press the taquito slightly to seal. Bake at 450 for about 8 minutes, flip, and bake a final 5-8 minutes to crisp.

To finish the whiskey sauce, add a touch of coconut milk.

Mex-Rish dinner. Iri-Mex? Both of those sound kind of unpleasant, so I’ll leave it as what the dish is: Guinness Braised Jackfruit Cheddar Taquitos. Anything but unpleasant.

Tried this recipe out? Leave a comment with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!

More taquito fun for your Taco Wednesday needs:

BBQ Pulled Jackfruit, Pinto Bean and Caramelized Onion Taquitos

Jalapeno Lime Mushroom and Kale Taquitos

guinness braised jackfruit cheddar taquitos and balsamic mushroom whiskey cream sauce

_______________________________

Like Guinness beef stew tucked into a tortilla, sans the beef but loaded with tender jackfruit and cheddar cheese, dipped or drizzled in or with an addictive whiskey sauce.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Ingredients

  

• 1 shallot, minced
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 can jackfruit, in brine or water, drained
• 1 cup Guinness beer
• 1/2 cup vegetarian or regular beef broth, or water
• 2 cups shredded kale
• 2 cups shredded cheddar cheese
• 8-10 corn or flour tortillas

mushroom whiskey cream sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 cup baby portobello mushrooms, quartered
• 1 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 2 tsp soy sauce
• 1/4 cup fresh parsley, roughly chopped
• 1/3 cup whiskey
• 2 cups vegetarian or regular beef broth, or water
• 1/2 cup coconut milk

Instructions

 

• Preheat oven to 450 degrees.
• Start with the whiskey sauce. Melt butter in a skillet over medium, then saute garlic and shallot for 3-4 minutes until soft. Stir in mushrooms, Worcestershire, balsamic vinegar, soy sauce, and parsley, for one minute. Pour whiskey and simmer until reduced by half, about 5 minutes, then add beef broth. Lower heat and keep on a gentle simmer while you prepare the taquitos. Stir every so often to agitate the mushrooms.
• In another large skillet, heat 1 tbsp olive oil over medium. Saute garlic, shallot, and carrot for 3-4 minutes until fragrant. Swirl tomato paste and dried time until fairly well distributed, then add jackfruit and kale and stir to combine. Pour in Guinness and beef broth and cook about 8-10 minutes until liquid boils down and jackfruit darkens from absorbing the beer. Season with salt and pepper.
• Warm tortillas in the microwave about 30 seconds until soft and pliable. Rub each side with olive oil and set on a baking sheet.
• To each tortilla, spoon about 2 tbsp cheese and 1 tbsp of the Guinness jackfruit onto the top third of the tortilla. Roll tortilla to create a seam at the bottom. Set on the baking sheet seam side down. I find it helpful to press the taquito gently to redistribute the filling so it doesn't unravel. When each tortilla is filled, use any remaining jackfruit to press into each end of the taquitos to seal in the cheese.
• Bake taquitos for 8-10 minutes on one side, then flip and bake an additional 5-8 minutes until crispy. Set on the counter for a few minutes to cool.
• While the taquitos bake, stir coconut milk into the whiskey sauce. Let simmer as the taquitos bake to thicken the sauce.
• Serve taquitos with whiskey sauce either poured overtop or as a dip!