Chinese inspired tingas
Ingredients
- 1 red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tin jackfruit
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp doubanjiang
- 1 tsp 5 spice
- 1 can tomatoes
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup sour cream
- ½ tsp salt
- Lime juice
- Coriander, chopped
- Spring onions, thinly sliced
- Tortillas
Steps
- Add the red onion, vinegar, sugar and salt to a container and mix well. Add warm water to submerged the onions. Refrigerate.
- Heat oil in a skillet on medium heat. Once hot add the onion and sauté until translucent.
- Add garlic and ginger and sauté until fragrant. Stir in doubanjiang and 5 spice. Cook for a minute whilst stirring.
- Add crushed tomatoes and chicken broth, stir. Turn off the heat and use the stick blender to blend until smooth.
- Turn the heat back on and bring to a simmer. Simmer uncovered for 10 minutes so it thickens slightly.
- Transfer the jackfruit to the pot with the sauce. Turn heat to low and cook for 15-20 minutes.
- Meanwhile in a small bowl mix cream, sour cream and salt and whisk until smooth. Add lime juice to taste.
- Once the tinga mixture is done taste and adjust with salt or sugar if needed.
- Spoon warm tinga mixture onto each tortilla, drizzle with crema, top with pickled onions, scallions, and cilantro.