Ingredients

Method

1. 1

   For the tortillas: mix flour with salt, then add the water and combine well. Rest for at least 30 minutes. Divide into balls of around 40-50g.

2. 2

   Put each ball between 2 sheets of plastic wrap (or just use a ziplock cut into 2 pieces like I did), and press them in a tortilla press (which I didn’t have) or just use a rolling pin. They should be very thin.

3. 3

   Heat up a skillet until very hot and cook the tortillas for around a minute on each side. Keep them wrapped in a towel until ready to use so they keep warm and don’t dry out.

4. 4

   For the jackfruit: start by sautéing the white onion with some vegetable oil. After 3-4 minutes add the garlic. After a minute - add the paprika, cumin and salt. Cook for another 30 seconds, then add the jackfruit, tomatoes and stock along with some sugar.

5. 5

   Simmer for 15 minutes, then smash the jackfruit with a potato masher. Cook for another 15 minutes until the liquid reduces and you get a pulled pork consistency.

6. 6

   Garnish with avocado slices, pickled red onion, cilantro lime juice, and optionally some hot sauce. I just blended a can of chipotles in adobo until smooth.

7. 7

   Didn’t want to include this in the recipe per se, but for a quick pickled onion - just slice an onion, add the juice of half a lime, some salt and sugar, mix well and let sit for 30 minutes or so.

8. 8

   You could surely use store bought tortillas - haven’t found any that I like where I live, so I just prefer to make my own.

9. 9

   Enjoy!