Spicy Jackfruit Tinga
Ingredients
Sauté Ingredients
1 tbsp mild oil
1 1/2 cups minced onion
6 cloves garlic, minced
2 tbsp minced jalapeño
Pressure Cooker Ingredients
1 (20oz) can jackfruit in brine, rinsed
1 (14.5oz) can diced tomatoes
1 cup diced tomatillos
1/4 cup water
1 1/2 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground cumin
1 chipotle in adobo sauce, minced (optional)
Salt, to taste
Description
This flavorful Mexican dish uses jackfruit. Be sure to use canned young jackfruit in brine. Fresh or sweetened will not work. You can substitute shredded sweet potato or butternut squash.
Directions
For the sauté
Use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and jalapeño and sauté for 1 minute more.
For the pressure cooker
Rinse the jackfruit in a strainer and then smash it in your hands to get it to break into shreds. You can remove any large seedpods and discard (I don’t mind them). Add the jackfruit, tomatoes, tomatillos, water, thyme, oregano, cumin and chipotle to the onion mixture and stir to combine.
Close instant pot, choose manual (pressure cooking) set the timer for 15 minutes. All ow the pressure to release naturally.
If there’s still too much liquid, turn on the sauté function again and cook until it thickens. Adjust the seasonings and add salt to taste. Serve in a tortilla or over your favorite grain.
Nutrition
Calories 123.7
Protein 3.2g
Fat 4.3g
Carbs 20.6g
Sodium 647.8mg
Fiber 6.0g