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guinness braised jackfruit cheddar taquitos and balsamic mushroom whiskey cream sauce
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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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!