This Cuban Picadillo recipe consists of flavorful ground beef, spices, green olives, boiled egg and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes!
Before we dive into these Jackfruit Tinga Tacos, I would like to tell you something.
It’s taken me YEARS to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’ll even go far as to say that it actually tastes good!
Here’s Some Jackfruit Info:
Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.
It’s also wildly affordable. One can was about two dollars and fed four people with leftovers!
Every now and then I wonder what it would be like to own a restaurant. And what my restaurant would look and feel like. I think about what I would serve, what my story would be, what the decor would look like. And then I immediately remember the skinny profit margins, back-breaking work, my lack of experience in that area and tell myself that I’m crazy lol. The idea soon flies out the window! My family thanks me.
But if I did in theory own a restaurant, this would be on the menu. Food like this would be served. It’s a roasted chicken with flavors of Peruvian pollo a la brasa, my favorite chicken ever. But served over a bread salad, reminiscent of Zuni Cafe. It would be a merging of cultures, both of which I identify with and are mine. (Maybe San Francisco isn’t my culture but you know what I mean!) I would say that my food and the food I would want to serve leans feminine. This is an attribute by the way. Girly food is dope.
Before the holidays, I ate SO many cookies. Too many cookies. I was feeling a bit sluggish and vowed to eat super healthy at the beginning of the year. Basically, like everyone else in the world lol. But then I went to Peru and drank the water (from a glass of chicha that wasn’t boiled) and couldn’t eat for nearly a week and a half. When I returned this Ginger Shrimp Stir-Fry with Garlic Bok Choy was in order!
Most of the time—especially during the week—I want something FAST.This dish is it! It comes together in literally under an hour. The cooking takes about 30 minutes. It’s from A Common Table: 80 Recipes and Stories from My Shared Cultures. I cannot tell you how much I love this book. There are tons of recipes I want to try. This one popped out at me because it was something I could see myself making over and over and over.
I love dishes like that!