Jackfruit Nachos Recipe

Servings: 4
Prep time: 20 minutes
Total time: 1 hour

for the jackfruit:
1 tablespoon canola oil
2 garlic cloves, minced
½ white onion, diced
1 (20-ounce|567 gram) can jackfruit in brine or water (not syrup), preferably Tropical Sun brand, drained
1 ½ tablespoons light brown sugar
2 teaspoons soy sauce
1 teaspoon mesquite liquid smoke (optional)
½ teaspoon ground cumin
½ teaspoon Korean red pepper flakes, gochugaru (optional)
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon Yucateco XXXtra hot habanero sauce, or hot sauce of your choosing (optional)
1 grapefruit, juiced
1 lime, juiced (about 2-3 tablespoons)
1 orange, juiced

for the pickles:
1 tablespoon canola oil
2 garlic cloves, minced
1 tablespoon dried oregano
1 cup|250 ml white wine vinegar
1 cup|132 grams sliced jalapeños
2 tablespoons light brown sugar
1 teaspoon kosher salt

for the lime cream:
⅓ cup|75ml sour cream
1 lime, juiced

for the pico:
3 ripe tomatoes
½ tablespoon light brown sugar
sea salt
½ lime, juiced

for the guacamole:
2 teaspoons sea salt
6 sprigs of coriander, minced
4-5 ripe avocados
2 garlic cloves, minced
2 limes, juiced
1 dried red chili pepper, minced

for the cheese:
1 ½ cups|65 grams grated mature cheddar
1 (12-ounce|354-ml) can evaporated milk
1 tablespoon Franks hot sauce (optional)

to serve:
1 bag of the best ready-made tortillas you can find
cilantro leaves
sliced radishes

1. Make the jackfruit: Heat the oil in a medium saucepan over medium-low. Add the garlic and onion and cook until soft, 6 minutes. Add the remaining ingredients and cook, stirring occasionally, until the jackfruit is tender, about 30 minutes. Keep warm.
2. Make the pickles: Heat oil in a small skillet over medium. Add the garlic and cook until golden, about 2 to 3 minutes. Sprinkle in the oregano and simmer for a further 30 seconds whilst stirring. Add the remaining ingredients, bring to boil, then reduce the heat to maintain a summer. Cook until the jalapeños are soft, about 6 minutes. Set aside and cool.
3. Make the lime cream: Mix the sour cream with the lime juice in a small bowl. Cover and refrigerate until ready to use.
4. Make the pico: De-seed the tomatoes, then finely dice the flesh. Sprinkle with sea salt and put into a colander over a tupperware or saucepan. The salt will draw the moisture from the tomatoes. Allow them to drain for 30 minutes, then mix the sugar in and squeeze the lime over them. Toss to combine, cover, and refrigerate until ready to use.
5. Make the guacamole: Add all of the ingredients in a bowl and mash together. Season with salt and pepper and cover, then refrigerate until ready to use.
6. Make the cheese sauce: Pour ¾ of the evaporated milk into a small saucepan and warm on a medium heat for 2 minutes. Sprinkle in the cheddar and the hot sauce whilst stirring. Keep stirring until all cheese has melted into sauce.
7. Build your nachos using the above however you like, just remember that they are not true nachos until you have built at least two layers of ingredients!

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