These vegan taquitos offer a satisfying crunch and savory filling. This recipe for vegan taquitos features seasoned jackfruit and a hint of spice, perfect for a quick weeknight meal.
Key takeaways
- Ensure jackfruit filling is very dry before assembling.
- Warm tortillas thoroughly to prevent cracking during rolling.
- Lightly oil tortillas for optimal crisping and browning.
- Do not overcrowd the pan or baking sheet during cooking.
Crispy Vegan Jackfruit Taquitos!
Ingredients
Method
- Preheat oven to 420 degrees F or prepare air fryer.
- Warm corn tortillas in a non-stick skillet for 1 minute per side until pliable.
- Fill each warm tortilla with 2 Tablespoons jackfruit carnitas and 2 teaspoons shredded non-dairy cheese, then roll tightly.
- Place taquitos seam-side down in an air fryer basket or on a parchment-lined baking sheet.
- Air fry at 400 degrees for 9 minutes, or bake until crispy.
Notes
– If your tortillas are cracking, warm them slightly longer in the skillet or wrap them in a damp paper towel and microwave for 15-20 seconds to increase pliability.
– For a richer flavor, consider adding a pinch of smoked paprika or cumin to your jackfruit carnitas filling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to achieving perfectly crispy vegan taquitos lies in the preparation of the jackfruit and the tortillas. The jackfruit carnitas should be cooked until tender and then shredded, mimicking the texture of traditional slow-cooked meat. Crucially, before filling the tortillas, ensure the jackfruit mixture is as dry as possible. Excess moisture will steam the tortillas during baking or frying, preventing them from crisping up. Patting the cooked jackfruit dry with paper towels is an essential step. For the tortillas, warming them gently makes them pliable and less likely to crack when rolled. A light spritz of oil before baking or frying is vital for achieving a golden-brown, crispy exterior through the Maillard reaction, which develops flavor and texture.
Troubleshooting
- Problem: Taquitos are soggy and not crisp.
Fix: Ensure the jackfruit filling was thoroughly drained and patted dry. Also, make sure the tortillas were adequately heated and lightly oiled before baking or frying. Avoid overcrowding the baking sheet or frying pan, as this can lead to steaming rather than crisping. - Problem: Tortillas are cracking when rolled.
Fix: Warm the corn tortillas for a longer period or use a slightly more moist method, like wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable. This increases their flexibility. - Problem: Jackfruit filling is too wet.
Fix: After cooking the jackfruit, spread it on a baking sheet and bake at a moderate temperature (around 375°F or 190°C) for 10-15 minutes, stirring occasionally, to evaporate excess moisture before seasoning and assembling the taquitos. - Problem: Taquitos are falling apart after cooking.
Fix: Ensure the taquitos are rolled tightly. If baking, place them seam-side down on the baking sheet. For extra security, you can secure them with a toothpick before baking, removing it before serving.
Substitutions
- Jackfruit: Shredded king oyster mushrooms or finely chopped and seasoned firm tofu can be used as a substitute for jackfruit. The texture will differ slightly, but the flavor profile can be maintained with similar seasonings.
- Non-dairy cheese: Nutritional yeast can be mixed into the jackfruit filling for a cheesy flavor, or a different brand of shredded vegan cheese can be used. The melting properties may vary.
- Corn tortillas: Flour tortillas can be used, but they will result in a chewier texture rather than a crispy one and may not hold their shape as well when fried or baked.
- Salsa/Sour Cream: Guacamole, avocado crema, or a cashew-based crema can be used instead of vegan sour cream. Any type of salsa, from mild pico de gallo to a spicier roasted tomato salsa, will work.
Pro tips
- To ensure your taquitos stay sealed, roll them tightly and place them seam-side down in the air fryer basket or on the baking sheet.
- If your tortillas are cracking, warm them slightly longer in the skillet or wrap them in a damp paper towel and microwave for 15-20 seconds to increase pliability.
- For a richer flavor, consider adding a pinch of smoked paprika or cumin to your jackfruit carnitas filling.
These crispy vegan jackfruit taquitos are incredibly versatile and satisfy that craving for something crunchy and savory. Enjoy them as an appetizer, a fun dinner, or a hearty snack. Don’t hesitate to experiment with different non-dairy cheeses or add a touch of spice!
Frequently asked questions
How do I get the jackfruit filling dry enough?
After cooking and shredding the jackfruit, spread it on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, stirring occasionally. This helps evaporate excess moisture, which is crucial for achieving crispy taquitos.
Can I make the jackfruit filling ahead of time?
Yes, the jackfruit carnitas can be prepared a day or two in advance. Store it in an airtight container in the refrigerator. Ensure it’s well-drained before using it to assemble the taquitos to maintain crispiness.
What is the best way to cook these vegan taquitos?
Baking is a healthier option, requiring a spritz of oil and about 20-25 minutes at 400°F (200°C). For a faster, crispier result, pan-frying in a shallow layer of oil is recommended, taking about 3-4 minutes per side.
My tortillas keep breaking when I roll them, what should I do?
Warm the corn tortillas until they are very pliable. You can do this by heating them briefly in a dry skillet, wrapping them in a slightly damp paper towel and microwaving for 30-60 seconds, or steaming them. This makes them flexible and less prone to cracking.
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