“This recipe is one of my personal favorites not only to prepare but to eat as well. At one point in my career, I was a vegetarian, and the difficulty that came with that when searching for minimally processed and healthy alternatives to animal-based protein was immense. In the face of this adversity, I began experimenting and creating vegan recipes that were not only filling but absolutely delicious. I’m excited to share this recipe with my new community, Georgetown. If you are looking for the whole vegan experience, stop in to see us – our tacos come with vegan cashew crema, crisp cabbage slaw, sliced avocado, and cilantro.”
Executive Chef Daniel Rodriguez
- 1 lb young jackfruit (canned or frozen okay, select young, not ripe)
- 1-1/2 tbsp extra virgin olive oil
- 3/4 cup yellow onion, finely diced
- 2 cloves minced garlic
- 1 jalapeño seeded and finely diced
- 1 cup of your favorite BBQ sauce
- 1-1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt (more to taste)
- 1 tsp orange zest
Rinse the jackfruit and break it apart, using fingers or forks, into shredded pieces and set aside.
In a saucepan over medium heat, warm the olive oil and sweat the onions until translucent.
Add in the minced garlic and jalapeno and continue cooking for another minute, stirring as necessary, until fragrant.
Increase the heat and add in the jackfruit, incorporating well to mix with the sautéed ingredients.
Next, add ground cumin, dried oregano, ground coriander, smoked paprika and kosher salt, stirring until thoroughly incorporated. Continue to cook 4-5 minutes or until the jackfruit has browned slightly and crisped around the edges.
Slowly add in your choice of barbecue sauce to coat the jackfruit fully and simmer for an additional 1-2 minutes. For this step, you can use any BBQ flavor sauce you enjoy.
Remove from heat and fold in orange zest. Serve on your preferred style of tortilla with your favorite toppings.
Before joining Georgetown’s Sheraton Austin Georgetown Hotel as executive chef, Daniel began his Marriott career in 2014 as a station attendant at the JW Marriott San Antonio Hill Country Resort & Spa. He received several promotions and held multiple culinary leadership roles at Dallas Marriott locations and Lupe Tortillas. He relocated to Georgetown with his sister and nieces from his most recent role as executive sous chef at the Westin Riverwalk San Antonio.