Name: Jackfruit Carnitas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Young green jackfruit packed in water, drained - 1 (19 ounce) can; Bitter orange soda - 1 (12 fluid ounce) can or bottle; Vinegar - ⅛ cup; Vegetable oil, divided - ¼ cup; Lime, juiced - 1; Onion, halved and thinly sliced - 1; Ground chili powder - 1 tablespoon; Grated panela - 1 tablespoon; Ground black pepper - 1 teaspoon; Salt - ½ teaspoon; Bay leaves - 2; Corn tortillas - 8; Sliced Mexican pickled carrots and jalapenos - 1 cup; Chopped fresh cilantro - ½ cup; Lime, cut into 8 wedges - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jackfruit Carnitas

1. Young green jackfruit packed in water, drained - 1 (19 ounce) can

2. Bitter orange soda - 1 (12 fluid ounce) can or bottle

3. Vinegar - ⅛ cup

4. Vegetable oil, divided - ¼ cup

5. Lime, juiced - 1

6. Onion, halved and thinly sliced - 1

7. Ground chili powder - 1 tablespoon

8. Grated panela - 1 tablespoon

9. Ground black pepper - 1 teaspoon

10. Salt - ½ teaspoon

11. Bay leaves - 2

12. Corn tortillas - 8

13. Sliced Mexican pickled carrots and jalapenos - 1 cup

14. Chopped fresh cilantro - ½ cup

15. Lime, cut into 8 wedges - 1

How to cook deliciously - Jackfruit Carnitas

1. Stage

Rinse jackfruit, dry, and set aside.

2. Stage

Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.

3. Stage

Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.

4. Stage

Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.

5. Stage

Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.