Spicy Jackfruit Flautas
These crunchy Mexican delights are perfect for any Cinco de Mayo celebration and my all time favorite way to bring jackfruit to life.
Yes, I was one of those raving about jackfruit a couple of years back.
I’ve since settled on this as my favorite way to cook jackfruit: coated in spices and packed into something crisp you can grab with your hands. Perfect for sharing plates and, most importantly, keeping mess to a minimum!
Just the ticket – along with a plate of nachos and, of course, this amazing vegan nacho cheese – to please hungry guests and keep the party rolling!
This will take no longer than 45 minutes end to end with everything cooking in the oven half of that time.
The real beauty of this recipe though is that it takes not much longer to make 20 flautas as it does 10, which is why I wheel this out for crowds and especially on Cinco de Mayo.
The 1 1/2 teaspoons of chili powder gives it a nice kick, so half that amount if you prefer it milder. I used a cool cashew sour cream here, but sweet corn sauce or an avocado salsa also works really, really well.
Happy Cinco de Mayo!
- 2 cans young jackfruit in water if in brine or sauce, wash well
- 10 corn tortillas
- 1 tablespoon olive oil
- 2 jalapeno or poblano peppers sliced thin
- 1 bunch cilantro chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon oregano
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
Drain jackfruit and squeeze out as much water as possible. Remove seeds carefully and shred with your hands or a fork (this should give you 2 - 3 cups)
Heat olive oil in a large pan over medium-high heat.
Cook jackfruit until it starts to brown, moving occasionally, then add spice mix along with a dash of water.
Stir in the mixture, adding up to half a cop of water gradually until the jackfruit has absorbed the water and is coated in spices. Cook for 10 minutes.
Preheat oven to 420 degrees. Microwave tortillas for 40 seconds (all you are doing is getting the tortillas soft so you can fold them)
Lightly oil both sides of a tortilla then place a spoonful of the jackfruit in the center with sliced chillies and cilantro. Season with salt and pepper. Repeat for other tortillas.
Fold the tortillas to close tightly then place, seam down, on a lightly oiled baking or cookie tray.
Place in the oven and cook for 20 minutes, or until crispy.
Garnish as desired and serve with a cool sauce