Ingredients

400g tinned Organic Jackfrut
Abodo spice blend either homemade of shop bought
8 homemade corn and British Pea flour tortillas or shop bought
1 butternut squash or another orange variety (available locally between Sept and March)
1 Tomato finely diced
1/2 onion finely diced
1 bunch of coriander
Sliced red onion pickled in white wine vinegar
Sliced Red Chilli pickled in white wine vinegar
2 limes
1 tsp Cumin

Introduction

We love this dish because it showcases various ways to create sustainable, environmentally conscious food.

We have replaced Pulled Pork Carnitas with a healthy plant based alternative in organic Jackfruit which we cook down in our mexican adobo spice blend. The element we are most proud of in this dish is our ‘squashamole’ where we replace the airmile associated avocado with slow roasted smooth squash from Forty Hall Farm right here in Enfield. We add some crunch, colour and spice with our pickled Enfield Beetroot, red onions and chillies which we pickle to save from waste. We char some lime and throw down some coriander and toasted cumin seeds to give this dish the final zing and texture!

A vibrant taste of Mexico right here in the borough of Enfield!

Method

1. Quarter your locally sourced Squash, coat with a little olive oil and roast on a low heat of around 170 degrees celsius for around 45 minutes until soft (no need to peel these!)

2. Pop the roasted squash into a blender until nice and smooth and creamy.

3. Finely chop your tomato and onion adding half into your squash mix and keeping back half to make pico de gallo for a crunchy textural element to your taco.

4.chop your desired amount of coriander and add to the pureed squash along with the juice and zest of 1 lime.

5. Add 1tsp of ground Cumin to your Squashamole and season to taste. Squashamole done and can be put into the fridge to chill and allow the flavours to come together.

6. Turn on a frying pan on a medium to high heat. Drain your tinned jackfruit fully and toss in a heaped tablespoon of your adobo spice blend until fully coated.

7. Add a couple of table spoons of olive oil to your pan and sear your jackfruit on a high heat so it catches a little and caramelises. Keep stiring so that all of the jackfruit gets the chance to colour. Add a splash of vinegar at this stage to deglaze the goodness from the bottom of the pan! You can then reduce the heat to low and and let your jackfruit cook away slowly and start to fall apart as your stir it.

8. After 20 mins or so on a low heat, with a bit of encouragement from the back of your wooden spoon, your jackfruit should start to fall apart into strands that resemble pulled pork. Have a taste and decide depending on your tastes whether to add a little more adobo spice or not. If youve added more just cook it out for a few more minutes. Done!

9. Mix together the rest of your finely chopped onion, tomato and some coriander together and dress in a little lime juice for your crunchy pico de gallo.

10. You now have an array of delicious mexican elements that you can bring together in your taco! Turn on a pan on a medium to low heat and gently warm up your tortilla.

11. Place your warm tortillas on a large flat platter or even a flat piece of baking paper. Add a generous dollop of warm pulled jackfruit, an equal sized dollop of Squashamole beside it, a spoon full of crunchy pico de gallo and then scatter some pickled red onion, pickled chilli and chopped coriander on top.

12. You should have a symphony of colours in your tacos now. Add a few charred lime wedges around the tacos for visual impact and a final splash of zing. Buen Provecho!

Features more veg
Features more veg