Jackfruit Carnitas

For those of you who are new to plant-based cuisine, Taco Tuesday can pose a problem. Trust us, we know. But have no fear!  On Taco Tuesday (or any other day), you can easily prepare carnitas tacos made from one of our favorite ingredients: jackfruit.  This tropical fruit is used in many southeast Asian dishes and is such a versatile ingredient for creating savory dishes. It’s texture is similar to pork or chicken.

This should be a pantry staple!  

For this recipe, it is important to use green jackfruit as it has not yet ripened into its deliciously sweet glory.  Canned green jackfruit (in water or brine) can be found at Asian supermarkets and sometimes in the international aisle of your local grocery store.

Jackfruit Carnitas Tacos

Adapted from Chad Sarno

Ingredients

  • 2-20 oz cans green jackfruit, drained and rinsed well
  • ½ tsp paprika
  • ¼ tsp chipotle powder
  • ½ tsp onion powder
  • ¼ tsp dried coriander
  • ¼ tsp cinnamon
  • 3 cloves garlic, minced
  • ½ tsp black pepper
  • 1 c vegetable stock, low sodium
  • 1 ½ tsp oregano, fresh minced
  • ¼ c orange juice
  • 1 lime, juiced
  • 2 tbsp maple syrup
  • 2 bay leaves
  • 1 chipotle chili, in adobo sauce, minced
  • 2 ½ tablespoons olive oil
  • 1 medium onion, diced
  • Sea salt to taste
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Directions

Strain and rinse the jackfruit well. Place in mixing bowl and break into small pieces.

To prepare marinade, mix all ingredients, except for olive oil and diced onions. Refrigerate for one hour. After one hour, remove jackfruit from marinade and set both aside.

In a deep pan, heat oil on medium-high heat. Add onions and stir until caramelized. Add jackfruit and stir until it begins to stick to pan.  Next, lower heat to medium and add marinade. When it begins to simmer, decrease heat to low-medium and cook covered for 20 minutes. During this time, stir the jackfruit every few minutes, while also shredding the jackfruit with a potato masher or fork.

Once all the marinade has evaporated, your jackfruit carnitas as ready.  Serve with warm corn tortillas, sliced avocado and chopped parsley.

P.S. What do you like to make with jackfruit?