Pair with

Sol, a light golden coloured pilsner-style beer with a fresh, lemony quenching dry finish.

Mexican Jackfruit Birria with Avocado on Nachos

Food Starters Mexican Vegan

Delicious meat-free version of a traditional Central American dish

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10 Servings

Ingredients

2 tbsp vegetable oil

1 tsp thyme

2 tsp dried marjoram

2 bay leaves

¼ tsp ground cloves

½ tsp ground cumin

½ tsp ground ginger

½ cinnamon stick

2 tsp chilli flakes

6 garlic cloves, crushed

2 red onions, diced

550g jackfruit, drained

2 red peppers, large dice

300g tomatoes, diced

500ml Bisto Vegetable Bouillon, prepared

1 tbsp tomato purée

30g Bisto Reduced Salt Gravy Granules

500g corn tortilla chips

1 avocado, peeled and diced

20g fresh coriander, chopped

Lime wedges

Method

Heat the oil until it smokes a little. Add the thyme, marjoram, bay leaves, cloves, cumin, ginger, cinnamon, chilli flakes, garlic and onion and fry until the spices are aromatic.
Stir in the jackfruit and red pepper to coat with the spices. Cook until the jackfruit catches on the edges.
Add the diced tomatoes, Bisto Vegetable Bouillon, and tomato purée.
Bring this to a boil and add the Bisto gravy granules. Simmer for 15-20 mins until the jackfruit softens.
To serve, scatter tortilla chips across a large plate, top with the jackfruit birria and finish with avocado, coriander and fresh lime wedges.