barbacoa jackfruit taco boats with smoky roasted jalapeno peach salsa___________________________Slow simmered barbacoa-style jackfruit and pinto beans served up in a crispy homemade taco shell bowl.
Ingredients
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 2 tsp adobo sauce (from can chipotle peppers)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1/2 cup vegetarian beef broth (or regular)
- 1 can jackfruit, in brine or water, drained
- 1 cup pinto beans, drained
- 4 corn or wheat tortillas
- 1 tbsp olive oil
- avocado slices and chopped cilantro, to serve
roasted jalapeno peach salsa
- 2 peaches, quartered
- 2 jalapenos
- 1 tbsp + 2 tsp honey, divided
- 1 tsp adobo sauce
- 1/3 cup cilantro
- 1/2 red onion
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 2 cloves garlic
- 1/4 tsp kosher salt, or to taste
Instructions
- Preheat oven to 450 degrees. Lay peach quarters (with pits removed) and jalapenos across a baking sheet. Drizzle with 1 tbsp honey. Roast 15-20 minutes, turning once, until jalapenos are charred all over and peaches are tender. Remove from oven and place both into a ziptop bag. Let sit about 10 minutes to sweat and cool.
- Reduce oven temperature to 425 degrees.
- Peel jalapenos and peaches (the latter as best you can, you probably won't get all of the skin off without sacrificing some of the juicy interior). Place into a food processor along with 2 tsp of honey and the rest of the ingredients under "Roasted Jalapeno Peach Salsa" tab. Whip until only fine chunks of each ingredient remain, about 1 minute. Pour into an airtight jar or container and refrigerate until ready to eat. Or snack on it with some tortilla chips as you cook.
- Heat 2 tbsp olive or avocado oil over medium heat. Saute onion and garlic for 3-4 minutes until fragrant. Stir in adobo sauce, brown sugar, chili powder, cumin, paprika, cider vinegar, and lime juice. Toss in jackfruit and pinto beans until well coated. Pour in beef broth and bring to a simmer, then lower the heat until the liquid just barely moves. Cook, covered, at least 15 minutes, but preferably 30 and even as much as an hour. Check moisture level and stir every so often, adding 2-4 tbsp broth or water as needed.
- Prepare the tortilla bowls. Rip 4 sheets of aluminum foil about 24 inches long. Ball each piece of foil tightly, then knock against the counter to flatten two of the sides. Set the balls onto a baking sheet.
- Microwave tortillas about 15 seconds to make them more pliable. Brush each with olive oil on both sides. Drape over the aluminum foil balls, pressing into the tortilla gently to create a more bowl-like shape. Bake for 10-12 minutes until crispy. They will continue to crisp out of the oven as well!
- To assemble the bowls, spoon barbacoa jackfruit into each. Arrange avocado slices along the perimeter and top with chopped cilantro and a hefty spoonful or three of peach salsa.