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JACKFRUIT TINGA ENCHILADAS WITH DECONSTRUCTED GUACAMOLE

JACKFRUIT TINGA ENCHILADAS WITH DECONSTRUCTED GUACAMOLE
JACKFRUIT TINGA ENCHILADAS WITH DECONSTRUCTED GUACAMOLE

This might be one of our best recipes yet. We took inspiration from a dish we had at Cafe Gratitude whilst we were in LA. Tinga isn't that well known here in the UK so we're very pleased to introduce it to you if it's your first time!

Ingredients
Method

Ingredients

Enchilada Sauce

  • 1 tbsp oil (from sun dried tomato jar)
  • 1 small white onion
  • 2 garlic cloves
  • 2 sun dried tomatoes (from a jar)
  • 2 roasted red peppers (from a jar)
  • ½ tbsp chipotle paste
  • ¼ tsp smoked paprika
  • 100ml vegetable stock
  • 100g passata
  • Salt and pepper to taste
  • Tabasco sauce to taste (optional)

Jackfruit Tinga

  • 2 400g cans jackfruit in spring water (drain and rinse)
  • 2 tbsp vegetable oil
  • 1 small white onion
  • 2 garlic cloves
  • 1 tsp cumin
  • ½ tsp thyme
  • ¼ tsp oregano
  • 200g passata
  • 1 tbsp chipotle chilli paste
  • Salt and pepper to taste
  • Tabasco sauce to taste (optional)

Deconstructed Guacamole

  • 1 large avocado
  • 6 cherry tomatoes
  • 1 medium red chilli
  • 1 lime
  • 10g coriander leaves
  • Salt and pepper to taste

Enchilada Extras

  • 8 small corn tortillas
  • 100g vegan cheese (melty)

To Serve

  • 2 250g bags microwavable basmati rice
  • Salad

Method

  1. 1.

    First, make the Enchilada Sauce | Peel and finely dice the onion | Peel and grate the garlic | Finely slice the sun dried tomatoes and roasted red peppers | Prepare the stock


    Warm the oil over a medium heat | Add the onions and stir for 4-5 minutes until soft | Add the garlic and stir for 1 minute | Add the sun dried tomatoes and peppers and stir for 2 minutes | Add the chipotle paste and smoked paprika and stir for 1 minute | Add the passata and stir for 2 minutes | Add the vegetable stock and stir for 2 minutes | Turn the heat down and simmer for 2 minutes | Taste the sauce and season to perfection with salt and pepper | If you like spicy food, splash in some Tabasco sauce to taste | Transfer the sauce to a liquidiser and blitz until completely smooth | Set the sauce to one side


    Now, make the Jackfruit Tinga | Open, drain, rinse and pat dry the tinned jackfruit | Pull the jackfruit with two forks into approx 1cm thick pieces | Peel, halve and finely slice the onion | Peel and grate the garlic cloves


    Warm the oil over a medium heat | Add the onion to the pan and stir for 4-5 minutes | Add the garlic cloves to the pan and stir for 1 minute | Add the jackfruit to the pan and stir for 3-4 minutes | Add the cumin, thyme and oregano to the pan and stir for 3 minutes until the jackfruit is covered | Add the passata and chipotle paste to the pan and stir for 2 minutes until simmering | Turn the heat down and let the Tinga simmer for 12-15 minutes, stirring occasionally until most of the liquid has evaporated | Taste the Tinga and season to perfection with salt, pepper and Tabasco sauce (optional)


    Now, prepare the Deconstructed Guacamole | Halve, destone and scoop the avocado flesh out of the skins | Cut the avocado into small chunks (approx 1cm) | Dice the cherry tomatoes | Trim and finely slice the spring onions | Finely slice the red chilli | Halve the lime


    Now, build and bake the enchiladas | Grate the vegan cheese | Pour ¼ of the Enchilada Sauce into the lasagne dish and spread it out across the bottom evenly | Pour the remaining Enchilada Sauce into a deep plate | Lightly lay a tortilla out in the plate and flip it over so both sides are lightly covered with sauce | Create a tubular shape with ⅛ of the Jackfruit Tinga down the middle of the tortilla | Roll the tortilla around the Tinga and place it at the end of the lasagne dish, fold side down | Repeat this process with the remaining Tinga and Tortillas | You should now have a neat line of enchiladas in the lasagne dish and the enchiladas should all have a light covering of enchilada sauce | Set the plate to one side | Sprinkle the vegan cheese evenly over the enchiladas | Cover the lasagne dish with tin foil and bake for 15 minutes, removing the tin foil from the dish for the final five minutes


    Time to dress and serve the enchiladas | Remove the dish from the oven and set down on a heat proof mat | Neatly sprinkle the Deconstructed Guacamole ingredients down the middle of the enchiladas in this order: avocado, cherry tomatoes, spring onions, chilli and coriander leaves | Squeeze the lime juice over the enchiladas and season with a little salt and pepper | Serve 2 enchiladas onto each plate and serve with a side salad and rice


    A little tip for you | Microwave the rice, add it to a wok or frying pan with some leftover Enchilada Sauce, finely chopped coriander and spring onions and toss to combine - this is a guaranteed way of pimping your rice and making it super tasty!