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Jackfruit Tinga Empanadas

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by Daniel Briceno

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Slow simmered onions and jackfruit in a chipotle and garlic sauce, enveloped in a tasty carrot dough.

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Nutritional facts

Protein

15g

Carbs

98g

Calories

838

Fat

48g

Ingredients

Bay Leaves, Carrot Juice, Chipotle In Adobo, Cilantro, Corn Oil, Distilled Vinegar, Enriched Bleached Flour, Extra Virgin Olive Oil, Garlic, Garlic Powder, Green Peppers, Ground Black Pepper, Italian Parsley, Jackfruit In Brine, Mustard, Onion Powder, Salt, Soy Milk, Soy Sauce, Spanish Onions, Tomatoes, Vegetable Broth

Reviews

4.1

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Based on 106 reviews

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About Daniel Briceno

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Hailing from Venezuela, Daniel Briceno has been building his plant-based empanadas business, Fons, since 2019 and he now operates several locations in the greater Chicago area. Taking inspiration from his home country and his past experience working in Jajaja - a plant-based Mexican restaurant in NYC - Daniel has crafted specialized recipes featuring both traditional and original flavors. Prior to cooking Daniel worked as a mechanical engineer, a career that proved valuable when formulating his recipes and methods for hand-making his empanadas. Daniel has teamed up with his wife to operate and grow their business and share their empanadas with you!

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