BOISE, Idaho — Chef Lou’s Jackfruit Taquitos
Ingredients
2 tbsp oil, plus more for brushing
1 cup white onion, diced
2 cloves garlic, minced
1 small jalapeño, seeded and diced
1 (20 ounce) can jackfruit, drained and patted dry
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 cup salsa, homemade or store bought
2 tbsp fresh cilantro, minced
juice of 1 lime
Oil for frying tortillas
8 (6") corn tortillas
Method
In a skillet, heat oil over medium heat. Add onions and garlic and sauté until onions are translucent(about 3 minutes).
Add jalapeños, jackfruit, spices, and salt, stirring to evenly coat the jackfruit. Cook, over medium heat, until jackfruit begins to brown slightly around the edges, about 5 more minutes.
Remove from heat and stir in cilantro, salsa, and fresh lime juice. Set aside.
Prepare your tortillas. In another pan, heat oil. Lightly fry tortillas for about 10 seconds each side until pliable. Do not overcook or they won’t be able to be rolled(you’ll have chips).
Place about 2 tablespoons of jackfruit filling along the bottom third of the tortilla. Tightly wrap the tortillas, push a toothpick through the middle, and place them seam-side down on a pan. Repeat until all the filling is gone.
Heat oil in a skillet. Fry taquitos turning every 30 seconds until brown and crisp. Cool slightly before serving. Serve with your favorite salsa or guacamole.
