We got to Spirit Wind late on a Wednesday night. It was already dark, and we had an early morning, but we still wanted to relax in the space a bit before heading off to sleep. As we were sitting outside in the total retro patio furniture drinking our beers, I looked up to the sky and saw something I had never seen with my own two eyes. It’s something I’ve always wanted to see, but was never in the right spot at the right time. Sitting there, staring up at the sky, my eyes started to adjust to the darkness, and more and more stars started appearing. Then I saw what seemed to be a smear of dull light across the sky, and that’s when I realized that I was looking at the Milky Way! Then, of course, I had to get my camera out and see if I could photograph it. What you see above is my very first picture of the stars, with the Spirit Wind wall for a bit of reference.
Morning in the desert is so absolutely serene. From twilight until the sun peeks out from behind the horizon is such magic! Spirit Wind was designed with the sunrise in mind, as you can enjoy this glorious sunrise right from the couch as you sip your coffee, and NOTHING gets in the way.
What’s so great about Spirit Wind (as if you really needed another reason), is the gourmet kitchen. Patty and Jonathan make sure that the pantry is stocked, and you have all the tools you need to truly un-plug, and more importantly, NOT have to leave the premises to get good food. A little menu prep is all you need before you head out to this desert oasis!
Gochujang Jackfruit Tacos were on our menu this time, and we made a video ALLLL about it! Seems appropriate for National Taco Day on this brisk October 4th! So grab your coffee, and scroll down to watch the video on how to make these delicious vegan tacos. When you’re done, book your stay at Spirit Wind! I can’t wait to go back already.
Gochujang Jackfruit Tacos
Inspired by Jet Tila's Shortrib Gochujang Tacos, these were born out of a need to vegetarianize/veganize the tacos! I hope you enjoy!
For The Sauce
- 1/4 Cup Gochujang Red Pepper Paste
- 1/3 Cup Brown Sugar Packed
- 1/3 Cup Low Sodium Soy Sauce
- 1 Teaspoon Toasted Sesame Oil
- 1 1/2 Cups Red Wine
- 3/4 Cups Vegetable Stock
- 2 Teaspoons Vegetable Base
- 2 Carrots Halved, and Quartered
- 2 Celery Stalks Cut in Thirds
- 1 Yellow Onion Cut into Sixths
- 5 Cloves Garlic Smashed
- 4 17 Ounce Cans Young Jackfruit drained
- 2 Tablespoons Vegetable Oil divided
- 1 Pound Green Beans Trimmed and cut into 1" pieces
- 12 Corn Tortillas toasted
- 1/2 Cup Fresh Cilantro roughly chopped
- 2 Limes cut into wedges
Preheat the oven to 350 degrees Fahrenheit.
Mix together the sauce ingredients in a large bowl, and set aside.
Add the red wine to a saucepan over medium-high heat, and reduce by half, about 7-9 minutes. Add in the vegetable stock, and base, and bring to a boil until the vegetable base has been completely dissolved.
Arrange carrots, celery, onion and garlic in an oven-proof dish (preferably with a lid), and place the jackfruit on top. Pour the wine mixture over the top. Cover, and let braise in the oven for 1 hour.
While the jackfruit braises, pre-heat a wok, or large pan over high heat, and add in 1 tablespoon vegetable oil. When you see white wisps of smoke, the wok is ready. Add the green beans, and toss until slightly blistered and bright green, about 4-5 minutes. Reserve to a platter.
When the hour is up, remove the pan from the oven, and separate the jackfruit to a platter or cutting board. Using two forks, shred the jackfruit.
Add the shredded jackfruit to the Gochujang sauce mixture, and mix until coated well.
Heat the same wok with another tablespoon vegetable oil over high heat. When you see the white wisps of smoke again, add in the jackfruit. The goal is to crisp up the sides a bit with the sauce on them, so don't toss the jackfruit too much. When you see caramelization start to occur, turn the fire off and add the green beans.
Toast or warm up your tortillas. I like to toast them over an open flame as it adds a bit of char, and adds to pliability. Fill the shells with the filling, top with cilantro, and serve with lime wedges.
*Disclaimer: This post contains affiliate links. I stayed at Spirit Wind for one night free of charge, but was not compensated in any other way.