See full article by Leno Regushadze’s blog on Crazy-Cucumber 

INGREDIENTS

For corn tortillas (12 cm )

13 tortillas

  • 2 cups instant corn masa flour
  • bunch of spinach (or 3 cups of baby spinach)
  • 1 1/2 cup of water

For jackfruit “pulled pork”:

  • 400g can green jackfruit (in water, not syrup)
  • 1 cup Mamia`s Wat medium spicy sauce
  • 1 cup vegetable stock or water
  • 1 teaspoon maple syrup
  • cooking oil
  • Himalayan salt
  • black pepper

For corn salsa:

  • 2 ears corn on the cob, husks, and silk removed
  • one punnet yellow cherry tomatoes, sliced
  • 1 cup finely sliced red cabbage
  • one green chili, finely sliced
  • bunch of cilantro, chopped
  • lime juice
  • Himalayan salt

To serve:

  • two ripe avocados, mashed and seasoned with salt and lime juice
  • lime wedges
  • coriander leaves
  • fresh chili or chili sauce (Tabasco)

DIRECTIONS

DIRECTIONS

  1. Corn tortillas. Put the spinach leaves in the pan with 1 1/2 cup of boiling water, and allow them to boil for about 30 seconds until you see a bright green color. Chill it slightly, then blend blanched spinach with remaining liquid in a high-speed blender. The green coloring is ready.
  2. Place corn masa flour in a bowl and add 1 1/4 cup of spinach liquid (room temperature). Mix thoroughly for a few minutes until the dough forms a firm ball. If the mix too dry add 1/4 cup more liquid. Divide dough into 13 equal balls and cover with a damp tea towel.
  3. There are three ways of making a tortilla. Press the dough in a Tortilla Press if you have this device. Or flatten dough ball in hands and place between two sheets of baking paper, then roll using a rolling pin. Or just roll the dough on clean, smooth surface using a rolling pin. A dough scraper is a very helpful here.
  4. Cook tortillas on preheated un-greased cast iron pan for 30 seconds, then turn and continue cooking another 45 seconds. Turn once more for 20 seconds, the tortilla should puff lightly. Take care not to overcook or they will be dry and will crack. Place the warm tortillas on top of each other in the deep ceramic pot and cover with a damp tea towel while cooking the remaining tortillas.
  5. For jackfruit ‘”pulled pork”. Rinse, drain, and thoroughly dry jackfruit. Cut into bite-size pieces. Heat a skillet over medium heat. Add 1 Tbsp of cooking oil (I use grapeseed oil) and slightly seasoned jackfruit. Toss to coat and cook for about 5 minutes or until golden brown. Add Mamia`s sauce and a cup of hot vegetable stock. Stir and reduce heat to low- medium and cook for about 40 minutes or until jackfruit is soft and mushy. Add more sauce or water if stew is too dry. Check the stew for salt. Please remember to salt sparingly, and taste before you add more salt or any other seasonings.
  6. For corn salsa. Fill the bottom of the steamer with water (about 5cm). While steam is building up, remove husks from corn. When water has come to a boil, add corn, cover with a tight-fitting lid and steam for 5 minutes. Chill the corn.
  7. Cut corn kernels off the cob. Cutting corn kernels off the cob can be challenging. Corn can fly all over your kitchen and you can spend more time cleaning up than preparing the dish. One way to make this process easier is to first lay it down and cut the corn off horizontally instead of vertically. Give it a try!
  8. Put all ingredients for corn salsa into a large salad bowl, drizzle with lime juice, season with salt and toss gently together.
  9. Assemble each taco with jackfruit “pulled pork”, corn salsa, guacamole (mashed avocado), chili and coriander leaves. Serve immediately with lime wedges and chili sauce. Enjoy!