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The World's Best Burrito
Our mates from Club Mexicana came into the studio and whipped up some mouthwatering Mexican food! This burrito, without a doubt, is better than any you’ve had before. Make sure you give it a go!
For the BBQ pulled jackfruit
- 3 tbsp sunflower oil1 tsp salt4 tbsp BBQ sauce
- 400g tinned young jack
- fruit in brine
- 4 tortillas
- 200g rice
- 100g cooked black beans
- 2 mashed avocados with a squeeze of lime juice and a pinch of salt
- 4 tbsp chilli sauce such as Valentina
- 1/2 an iceberg lettuce, shredded
- 4 tbsp pickled red cabbage
- 4 tsp salsa verde
- 4 tbsp sour cream
- 1 lime for extra juice
Drain the jackfruit and shred each piece so it’s broken down into small chunks.
Heat a pan on a high temperature and pour in the oil. Wait for it to begin to sizzle, then add in the shredded jackfruit.
Sprinkle over salt to draw out any extra water from the jackfruit.
When the jackfruit begins to crisp at the edges, pour over the BBQ sauce and stir.
Leave to cook until the BBQ sauce has been totally absorbed by the jackfruit- this can take up to 20 minutes. Stir occasionally.
When the jackfruit has started to crisp and char, remove from the heat.
Time to assemble the burrito! Start with a few spoonfuls of cooked rice, the beans, and then the jackfruit. Don’t overfill - you need to be able to wrap this up too!
Spoon over the chilli sauce and then add a handful of shredded lettuce.
Now sprinkle over the red cabbage, salsa verde, a drizzle of sour cream, and a final sprinkle of lime.