To make good use of a nice crop of pápalo before the cold weather kills the plants, and inspired by National Taco Day and Fried “Chiles Toreados” with Onions in previous posts, I decided to re-visit my recipe for suadero tacos, one of the most iconic street offerings in Mexico City. They are usually made with a special cut of beef (suadero), and a piece of pork sausage (longaniza) but, since my vegetarian daughter was visiting, a meatless batch was in order.
Vegan Suadero-Style Tacos – Tacos veganos estilo suadero
1 can cooked jackfruit
¼ cup lime juice, preferably freshly squeezed (2-3 limes)
1 tsp salt, plus more, to taste
¼ cup vegetable oil
1/3 lb (150 g) vegan spicy sausage
Vegetarian friendly liquid seasoning, such as Maggi™ or try my vegetarian Worcestershire sauce, to taste
Warm corn tortillas
Salsas (for example, click on names for my recipes for green tomatillo and spicy chile de árbol, or bottled)
Fried chiles toreados with onions (click here for recipe)
Cilantro; washed and chopped
White onion; peeled and chopped
Limes; washed, cut into wedges
Pápalo leaves; washed (if available, or omit)
About some special ingredients:
When still young and green, jackfruit pods, seeds and also the flesh surrounding the pods, are used as a popular and very helpful substitute for meat. I have used canned young green jackfruit in other recipes (click here for full description):
One of my favourite vegetarian substitutes for Mexican spicy sausages (such as chorizo or longaniza), is this simulated sausage, with an unequivocal Mexican Chipotle flavour:
And as I mentioned in my previous post, it might sound strange, but many Mexican cooks use Maggi™ liquid seasoning for an instant punch of umami (yummy flavour). As a bonus, this bottled brown sauce, unlike traditional Worcestershire sauce, is vegetarian friendly:
Place drained cooked jackfruit in a non-reactive container, then squeeze lime juice on top (photo below, left), and about one teaspoon of salt (photo below, right):
Mix well, to season all pieces of jackfruit with juice and salt, then cover and allow to marinate for at least half an hour.
Warm up oil in a large frying pan over medium heat; add marinated jackfruit and vegan sausage, and cook, turning to brown all sides (photo below, left). Once everything looks cooked, break up into small pieces with a spoon, seasoning with liquid seasoning, to taste (photo below, right):
Continue cooking and stirring, until fully cooked and slightly browned; add a little water if it gets too dry, and adjust seasoning with more salt, if needed, to taste.
Assemble tacos with a single or double tortilla as a base, filling with jackfruit and veggie sausage, then topping with a rainbow of salsa of choice, chopped cilantro, and onion; lime wedges, fried chiles and onions are, indeed, the default sides on each plate:
In many taco stands in Mexico, a bunch of fresh pápalo is on display, for people to trim a leaf or two and add to their tacos:
As a comparison, in the photos below, the final cooking stage of jackfruit and veggie spicy sausage “Suadero-Style” (left) vs. traditional beef suadero with Mexican longaniza sausage (right):
My daughter never tried beef suadero before becoming vegetarian, but she has eaten her good share of jackfruit tacos, and thought these were very tasty and flavourful.