Wednesday, June 10, 2015

Jackfruit Ropa Vieja with Sopitos {Vegan, Gluten-free}

I've seen recipes using jackfruit for vegan pulled pork dishes but this is the first time I ever tried using it myself. The biggest challenge was actually tracking down a can of the elusive item but, as luck would have it, a quaint little Thai Grocers in town carried a couple different brands. I was careful to choose the one packed in water since the dish I had in mind was savory, not sweet.

I'll admit, the first bite was very different than anything I'd eaten in the past but by the second bite, I was sold. Next time I visit my Thai grocer, I'll be sure to pick up a couple cans to keep on hand.

VEGAN ROPA VIEJA with SOPITOS - Serves 4

1 can jackfruit, packed in water
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1/2 green bell pepper or 1 jalapeno, thinly sliced
2 cups diced tomatoes with liquid
1 tbsp ground cumin
1 tbsp ground oregano
1 tbsp ground thyme
5 cloves chopped garlic
1 bay leaf
1 cup vegetable stock
1/2 cup pimiento-stuffed green olives,sliced
1 tbsp white vinegar

Saute jackfruit chunks, onion, peppers and garlic until onion is lightly browned. Place in slow cooker with tomatoes, seasonings, and vegetable stock. Cook on low 4-6 hours until jackfruit begins to separate. Remove bay leaf and jackfruit from cooker. Shred jackfruit by using two forks to pull pieces apart in strips. Return to cooker with olives and vinegar. Cook one additional hour. This can also be cooked on the stovetop, covered and simmered for 45 minutes before removing the bay leaf and jackfruit. Cook another 15 minutes after adding the olives and vinegar. Serve over rice or sopitos.

For the Sopitos, mix 2 cups masa harina with 1 tsp sea salt and 1-1/2 cups vegetable stock until well blended. Form into ball, cover to keep from drying out and rest 15 minutes. When ready to cook, roll golf ball sized pieces of dough into balls and flatten. Keep hands damp to work dough. Pinch sides to form cup if desired. Fry in oil until golden. Drain well.

I left my sopitos flat so I could use less oil. They ended up being thick, mini tortillas with a lovely flavor. A bite of sopito with a forkful of rice and ropa vieja was heavenly.






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