Ingredients

Vegetarian suadero

• 1 can Jackfruit (400 g)
• 50 g smoked butter
• 1 small onion, diced
• 2 cloves garlic, sliced
• 1 tsp. smoked paprika
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. chili powder
• 1 tsp soy sauce
• 1 tsp. lime juice
• 75 ml veggie stock
• Salt and pepper to taste

Salsa Roja

• 2 Guajillo chili
• 2 clovs garlic
• 1 tomato
• 1/4 onion
• 125 ml hot water
• 25 ml apple cider vinegar
• Pinch of cumin
• Pinch of salt

Guacamole

• 2 avocados
• 1/4 small onion, diced
• 1 small tomato, diced
• 1/2 juiced lime
• 1–2 tbsp. koriander, minced
• Pinch of salt

Black beans

• Mexican black beans
• Feta cheese

Pico de gallo

• 2 large tomatoes, finely diced
• 1 small red onion, finely diced
• 2 fresh red chilies (sSerrano or Jalapeño), finely diced
• 1 small bunch of koriander
• 3 tbsp. lime juice
• 1 small clove of garlic, grated
• Salt to taste

Tortillas

• 8 tortillas
• Mozarella
• Cheddar

Method

• Drain the jackfruit, rinse it, and remove the tough seeds. Tear it into fibrous pieces using your hands or a fork
• In a bowl, mix the jackfruit with paprika, cumin, oregano, chili powder, soy sauce, and lime juice. Let it sit for at least 20 minutes
• Toast the guajillo chilis in a hot, dry pan until fragrant. Place them in a bowl and cover with hot water. Let them soak for 15 minutes
• Place the tomato, onion, and garlic on a baking tray and roast in the oven at 250°C until slightly blackened. Peel the garlic
• Blend the roasted ingredients with the chilis, their soaking water, vinegar, salt, and cumin until chunky. Taste and set aside
• Melt the smoked butter in a large pan over medium heat. Sauté the onion and garlic until soft
• Add the marinated jackfruit and cook for 5 minutes
• Add the vegetable broth and reduce the heat. Cover and simmer the jackfruit for 15 minutes until tender and the liquid has nearly evaporated
• Sear the jackfruit in the remaining butter over medium heat until crispy