- 2 cans jackfruit drained, rinsed, chopped
- 6 tbsp canola oil
- 1 red onion finely chopped
- 2 cloves garlic minced
- ½ cup water
- ½ lime juiced
- ½ cup Matt Dean Pettit BBQ sauce
- 1 tsp chipotle powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 8 x 6 inch whole wheat tortillas
- ½ cup sour cream
- 8 leaves fresh mint finely chopped
- 1 small bunch fresh chives finely chopped
Matt Dean Pettit's BBQ sauce
- In a large frying pan heat 2 tbsp of Canola oil over medium to high heat.
- When hot, add in the onions and garlic and sauté for about 4-5 minutes or until the onions have become translucent and starting to brown.
- Add the chopped jackfruit, water, lime juice and seasonings to the pot and cover.
- Reduce heat and let it simmer until the jackfruit softens a bit, and about 1/2 of the liquid is absorbed. Approx. 5 minutes.
- Using a potato masher, or two forks smash all the jackfruit up to get that shredded texture. Remove from heat once shredded.
- In a small bowl, add sour cream, mint leaves, fresh chives. Mix until the sauce is smooth. Set aside until ready for serving.
- Pre-heat the oven to 400°. Place the tortillas on a plate and cover them with paper towel.
- Place in Microwave and heat for approximately 30-45 seconds or until warm and pliable.
- Top each tortilla with 2 tablespoons of the jackfruit mixture, spreading it to an inch from the edges.
- Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with the remaining Canola Oil, then bake them until the jackfruit filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve hot with crema sauce to dip in! Enjoy!
Matt Dean Pettit’s BBQ sauce
- Whisk all ingredients in a sauce pan and turn heat to medium, bringing sauce to a slow boil.
- Reduce heat and simmer for 20 minutes, let cool
- Serve with your favourite BBQ dishes!
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