Smoked Chile and Jackfruit Taquitos

Instructions

1. 1

   Rinse the jackfruit thoroughly and drain. Shred the jackfruit using two forks to mimic pulled meat texture.

   ~5 min
2. 2

   Toast the ancho and guajillo chiles in a dry pan over medium heat for 1-2 minutes per side until fragrant. Remove seeds and stems.

   ~5 min
3. 3

   Soak the toasted chiles in hot water for 15 minutes until softened. Drain and discard water.

   ~15 min
4. 4

   In a blender, combine the soaked chiles, chipotle peppers with their adobo sauce, minced garlic, chopped onion, vegetable broth, smoked paprika, cumin, oregano, salt, and pepper. Blend until smooth.

   ~3 min
5. 5

   Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the shredded jackfruit and cook for 5 minutes until lightly browned.

   ~5 min
6. 6

   Pour the blended chile sauce over the jackfruit. Stir to coat evenly. Simmer, covered, for 30 minutes, stirring occasionally, until the jackfruit is tender and the sauce has thickened.

   ~30 min
7. 7

   While the jackfruit simmers, warm the corn tortillas slightly in a dry pan or microwave to make them pliable. This will prevent them from breaking when rolled.

   ~2 min
8. 8

   Once the jackfruit filling is ready, allow it to cool slightly. Spoon about 2 tablespoons of filling into each tortilla and roll tightly to form a taquito shape.

   ~5 min
9. 9

   Heat about 1 inch of vegetable oil in a frying pan over medium-high heat. Carefully fry the taquitos in batches, seam-side down first, until golden brown and crispy on all sides, about 3-4 minutes per side.

   ~10 min
10. 10

    Remove taquitos from the oil and drain on paper towels. Season immediately with a pinch of salt.

    ~1 min
11. 11

    Serve hot with your favorite toppings like avocado crema, salsa, or pickled onions.