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Jackfruit Carnitas
Jackfruit Carnitas
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
105 minutes
Vegan jackfruit carnitas cooked in sweet tangy marinade, then crisped for authenticity.
Ingredients:
  • 2 bay leaves
  • 8 corn tortillas
  • 1 (19 ounce) can young green jackfruit packed in water, drained
  • 1 (12 fluid ounce) can or bottle bitter orange soda
  • 0.125 cup vinegar
  • 0.25 cup vegetable oil, divided
  • 1 lime, juiced
  • 1 onion, halved and thinly sliced
  • 1 tablespoon ground chili powder
  • 1 tablespoon grated panela
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 1 cup sliced Mexican pickled carrots and jalapenos
  • 0.5 cup chopped fresh cilantro
  • 1 lime, cut into 8 wedges
Instructions:
  • Prepare the jackfruit by giving it a quick rinse, drying it, and then setting it aside.
  • Combine soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Stir in onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and toss to coat. Marinate for at least 1 hour.
  • Combine jackfruit and marinade in a nonstick skillet and simmer until reduced by 3/4, approximately 20 minutes. Strain the mixture in a colander, and discard bay leaves.
  • In a hot skillet, sizzle 1 tablespoon of vegetable oil. Toss in drained jackfruit and use a wooden spoon to shred it into crispy bits. Stir consistently for 10 to 15 minutes until each piece is perfectly crispy, adding more oil if needed.
  • Heat the corn tortillas on a griddle, then fill them with jackfruit carnitas. Add pickled jalapenos and carrots, sprinkle with cilantro, and garnish each taco with a lime wedge. Serve hot.

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