These little tasty treats pack big flavor in a small crispy shell.
8 inches corn tortillas
1 can 20 ounces can young jackfruit (in water)
1 tablespoon oil (vegetable, sunflower, your preference)
1/2 cup yellow onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon black pepper 1/2 teaspoon smoke paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
2 teaspoons chili powder
For the Jackfruit Filling
Drain jackfruit and rinse thoroughly. Squeeze out as much water as possible while squeezing, remove jackfruit seeds. Shred jackfruit, this will yield approximately a little more than 2 cups of shredded jackfruit.
Over medium high heat in a large pan, heat oil. Add onion and jackfruit to pan and cook until jackfruit begins to brown, approximately 5 minutes. Mix in all the spices to the pan making sure jackfruit is well coated, add ½ cup of water. Cook the jackfruit until water is completely absorbed this can take up to 15 minutes. * Jackfruit should continue to brown and start to get crispy on the ends.
Assembling Taquitos
Preheat oven to 425 F. Warm tortillas in a microwave for 30 seconds until the shell is very pliable, meaning easy to roll. Spoon 1 tablespoon of jackfruit filling into the corn tortilla. Tightly roll the tortilla and secure the roll with one to two toothpicks. (I find that one will work, right in the middle of the seam of the tortilla.)
On a baking sheet lined with parchment paper, place the finished tortilla, seam side up. Continue with the remaining tortillas and filling. Place the baking sheet in the oven, check the taquitos after 10 minutes, remove the toothpicks and roll over so seam side is down. Return to oven and bake for approximately 20 more minutes or until golden brown and crispy.
Serve taquitos vegan sour cream or your favorite sauce and a side of refried beans and yellow rice. Talk about a party of flavor and deliciousness. ENJOY!!