Jackfruit Flautas with Sweet Corn Sauce served over Mexican Rice
Course Main Course
FOR THE SWEET CORN SAUCE:
2tbspCanned Chopped Green Chiles
3/4cVegan Sour Cream OR Cashew Cream OR Coconut Cream
1tbspParsley or Cilantro
FOR THE PULLED JACKFRUIT:
2cansJackfruit(see blog post for link)
additionalPaprika or Chili Powderto taste, if desired
TO MAKE THE PULLED JACKFRUIT:
Drain the jackfruit and pat dry.
Place a large skillet of over medium high heat and add the jackfruit. Using two forks, mash and pull apart the fruit. Add the dry rub seasoning, to taste cooking for about 5 minutes.
TO MAKE THE SWEET CORN SAUCE:
In the bowl of food processor, add the vegan sour cream, sweet corn, sugar, green chiles and parsley or cilantro. Pulse a few times to combine, but leave a little chunky.
Either in a warm pan or microwave, soften each tortilla so that they are easier to roll.
Place a large amount of the filling in each tortilla and roll tightly. Since we aren't using any additional ingredients for the filling, pack them as full as you can.
In a hot pan, spray with cooking spray or use a small amount of oil. Place the rolled flautas in the pan with the seam side down, holding it for a few seconds to be sure you get a good seal. Turn frequently and keep a close eye on them as they tend to scorch quickly. You just want a little color.
Serve on top of our Mexican Rice with a side of the Sweet Corn Sauce. Garnish with a sprig of fresh cilantro or parsley.