For the tortillas

• 300g yellow masa harina flour (Mexican corn flour)
• 200-250ml water, room temperature

For the filling

• 2 tins of organic jackfruit (e.g. Jacky F)
• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon ground cumin
• 2 tsp smoked paprika powder
• 1 teaspoon hot BBQ mix
• 1 tsp curry powder
• 1 small red chili pepper (optional)
• 1-2 tsp rice syrup or maple syrup
• 1 lime, juice only

Toppings

• 1 avocado, cut into strips
• 5 radishes, sliced
• 1 yellow chili pepper, finely chopped
• 1/2 bunch coriander, finely chopped
• Red cabbage, in strips (optional)
• Corn kernels (optional)
• Jalapeños (optional)

For the herb dip

• 250g unsweetened coconut yogurt or soy yogurt
• 1/2 onion, finely chopped
• 1 large clove of garlic, finely chopped
• 1/2 bunch fresh parsley
• 1/2 bunch fresh chives
• 1/2 lime, juice only
• Salt, pepper

Tortillas

1. Place the masa harina flour in a bowl and make a small well in the middle. Pour about 100 ml of water into the well and mix with the flour.
2. In a 2nd and 3rd step, add another 50 ml of water and knead in well.
3. Now knead the dough for about 2 minutes. It should become smooth and elastic. Add a little more water if necessary and finally shape into a large ball.
4. Gradually shape the large ball into approx. 20 golf ball-sized balls and cover with a damp tea towel, as they dry out quickly.
5. Using a rolling pin, shape the balls into tortillas approx. 12 cm in size and 2 mm thick. Instead of a rolling pin, the balls can also be flattened with a plate.
6. Bake the tortillas in a non-stick frying pan (do not grease!) over a medium heat for 15 seconds. Turn over and bake on the other side for 30 seconds. Then turn again and bake for a further 15 seconds.
7. Now the tortillas are ready to be filled.

Filling

1. Pour the jackfruit into a sieve and rinse well. Chop into small pieces using a food processor or mash with a fork and place in a large bowl.
2. Add the chopped onions, garlic cloves, spices, rice syrup, chili pepper and lime juice to the jackfruit and mix well.
3. Fry the jackfruit filling in a pan with a little oil for approx. 10 minutes over a medium heat.
4. In the meantime, prepare the toppings & herb dip.

Herb dip

1. Fold the chopped onion, garlic clove and fresh herbs into the coconut yogurt and mix well.
2. Add a dash of lime juice and season with salt and pepper to taste.

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Warm the tortillas again briefly in the oven as required before starting to fill them. Now fill the tortillas with the pulled jackfruit, radish, sweetcorn, red cabbage, chilli pepper and avocado. Top with the herb dip, a little lime juice and the chopped coriander. If you like it very spicy, add some finely chopped jalapeño rings. bueno apetito!

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