Last Friday night, a few classmates and I celebrated the end of the week with a taco night and a few drinks. We have been curious throughout our beverage course about how some of the “drinks” we have been mixing tasted like, so why not combine that venture with tacos!
I originally planned on putting together typical vegetable tacos with marinated mushrooms or tofu but I was reminded of a jackfruit taco I had during a summer trip in Philly. I had to attempt to make a homemade version too.
Jackfruit is a commonly seen southeast Asian fruit found in a large green spiky shell. For the taco, I used young, unripen jackfruit but the ripen, sweetened version is a delicious snack.
1. Drain and rinse the jackfruit, then allow to soak for 30 minutes in water
2. Drain the soaked jackfruit, and then marinate.
After sauteing, I added the marinated jackfruit mixture into the pan, then allowed to simmer for about 30 minutes. I did adjust the seasonings and ended up adding about 1/2 cup of water and a bit more tomato paste.
We had a can of black beans in the pantry, why not toss some of that in too?
The feast included fresh salsa and two other types of fillings. One was a bulgogi marinated beef, a type of Korean BBQ and a coffee-rub pork – seared then finished in the oven.
Did I mention we also had sweet plantains? They were delicious as a side dish but I also experimented with this:
Cheers to more fun, creative culinary nights!