For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying vegetarian meal.
Gallery
00:13
09:14
You might like
×
Leah Koenig Makes Herb Garden Matzo Ball Soup
Justin Chapple Makes Buttery Shrimp with Peas and Potatoes | Mad Genius | Food & Wine
Justin Chapple Makes Buttery Spaetzle with Roasted Cauliflower and Shallots
How to Make an Italian Wedding Risotto
Justin Chapple Makes Vegan Sloppy Joes
Roasted Lemon Pepper Chicken Thighs with Potatoes
Coconut Cream Pie
Short Rib Chili with Pickled Red Onions
Salted Tahini-Chocolate Shortbread
Garlic Confit
Clarice Lam Makes Chocolate French Crullers with Dried Raspberries and Fudge Glaze
Alexander Hardy Makes Curry Chicken-and-Sweet Potato Galette
Soboro Donburi (Gingery Ground Beef with Peas over Rice)
0 Commentaires