Jackass Plantain and Roasted Chili Tacos

Ingredients

• 2 – 10oz. cans young, green jackfruit in brine (not syrup)
• 1/2 lbs. (6 medium) fresh yellow chiles (Hungarian wax or banana peppers, or whatever)
• 1 medium onion, 1/4 inch slices
• 1 large plantain, ripe (yellow with black splotches), chopped into 1/2″ cubes
• 2 Tbsp. brown sugar (or molasses)
• Red onion slices (for serving)
• Lime wedges (for serving)
• Avocado slices (for serving)
• Tortillas, taco shells, etc. (for serving)
• Salt
• Oil

Instructions

1. Roast the chilies until the skin is well blackened*.  Place in a covered dish and let cool.
2. Peel and chop the plantain
3. Drain and rinse canned jackfruit**.  Cut off the tough, rubbery core of each piece.  You can remove the seeds too, but this is not necessary.
4. Add a little oil to a skillet over medium-high heat.  Once hot, add onion slices and a pinch of salt.  Cook, stirring frequently, until well browned, about 8 minutes.  Remove from heat.
5. With cooled chilies, peel off the blackened skin and discard.  Remove the stem and seeds.  Slice into long strips.
6. In a dutch oven, add plantains, chilies, jackfruit, onions, a pinch or two of salt, and the brown sugar.  Toss to combine.
7. Place covered dutch-oven in a 325′ oven for 1 hour.  Check and stir about every 20 minutes.
8. Serve with warm tortillas, red onions, lime wedges, and avocados for delicious tacos.  Add whatever other taco accompaniments you like (cabbage, salsa, etc.)

Cook’s notes

* I use the side-burner on my gas grill.  You could also use a toaster oven without too much trouble, or a gas-burner on your stove, but turn on the vent.

** I found this at our local Asian market.  Pretty easy to find.  Has a great texture that mimics pork well.

Based on a recipe from Rick Bayless: http://www.rickbayless.com/recipe/pot-roasted-pork-with-yellow-chiles-plantains-and-piloncillo/