Crispy Jackfruit Carnitas Recipes

CRISPY JACKFRUIT CARNITAS

Steps:

• To prepare the jackfruit, rub some oil on your knife and cut the fruit in half then quarters. Cut each quarter into thick slices like you would a watermelon. Then, remove the core from each slice using your knife (it's also helpful to have gloves on for this part).
• Once you have discarded the core, begin to pull the fruit pods away from the rind and remove the seeds from inside the pods. Separate the seeds into one bowl and the fruit pods into another.
• Once you have removed the fruit pods, cut away the white pulp from the rind and add it to the same bowl as the pods. Discard what is left of the rinds and set your bowl of fruit pods and pulp aside.
• Combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water in a mixing bowl.
• Then, preheat 2 tbsp of oil in a large pot over medium. Add in the diced onions and cook for 3-4 minutes, or until translucent. Add in the minced garlic, and cook for another 1-2 minutes.
• Next, add the jackfruit, marinade, and bay leaves into the pot of onions and garlic. Give it a good stir, then reduce the heat to low-medium. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking to the bottom.
• With about 10-15 minutes left of simmering, preheat your oven to 375°F.
• Once the jackfruit is tender enough to pull apart, begin shredding it with 2 forks or a potato masher (it should come apart quite easily).
• Transfer the jackfruit to a baking sheet in a single layer (this is important to get a nice crisp and char). Bake for 20-25 minutes, mixing halfway. Check to see if they are crispy starting at the 20-minute mark and keep a close eye until done.
• Serve your jackfruit carnitas on their own or in homemade corn tortillas with guacamole, diced onions, sliced jalapeños, hot sauce, lime wedges, cilantro, etc.

JACKFRUIT CARNITAS

Steps:

• Rinse jackfruit, dry, and set aside.
• 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.
• 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.
• 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.
• 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.