Jackfruit Carnitas recipe
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Ingredients
- 1 (19 ounce) can young green jackfruit packed in water, drained 1 (12 fluid ounce) can or bottle bitter orange soda ⅛ cup vinegar ¼ 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 ½ teaspoon salt 2 bay leaves 8 corn tortillas 1 cup sliced Mexican pickled carrots and jalapenos ½ cup chopped fresh cilantro 1 lime, cut into 8 wedges
Nutrition Info
- 207.8 caloriescarbohydrate: 29.3 gcholesterol: : -fat: 9.4 gfiber: 3.9 gprotein: 2.1 gsaturatedFat: 1.2 gservingSize: -sodium: 624.7 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Jackfruit Carnitas
Directions
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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.