Jackfruit Carnitas
Ingredients:
- 2 (20 oz) cans young green jackfruit, drained and rinsed
- 15 ml (1 tbsp) olive oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 2 g (1 tsp) ground cumin
- 2.5 g (1 tsp) chili powder
- 1.2 g (1/2 tsp) smoked paprika
- 0.5 g (1/2 tsp) dried oregano
- 0.7 g (1/4 tsp) ground cinnamon
- 120 ml (1/2 cup) orange juice
- 30 ml (2 tbsp) lime juice
- 120 ml (1/2 cup) vegetable broth
- Salt, to taste
- Corn tortillas, for serving
- Diced onion, cilantro, and lime wedges, for topping
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Break the jackfruit apart with a spoon as it cooks, not just at the end — this helps it absorb more of the spices and citrus as it simmers, and it'll shred completely once tender.
Instructions:
- Sauté the Onion: Heat the olive oil in a large pot or skillet over medium heat and sauté the onion for 4-5 minutes, until softened.
- Bloom the Spices: Add the garlic, cumin, chili powder, smoked paprika, oregano, and cinnamon, cooking for 1 minute until fragrant.
- Add the Jackfruit: Add the jackfruit, breaking it apart slightly with a spoon, and stir to coat in the spices.
- Add the Liquids: Pour in the orange juice, lime juice, and vegetable broth. Bring to a simmer.
- Simmer: Cover and cook for 25-30 minutes, stirring occasionally, until the jackfruit is very tender.
- Shred & Reduce: Uncover and continue cooking for 5-8 minutes, mashing the jackfruit with a fork until it shreds and the liquid reduces to a thick, saucy consistency.
- Crisp (Optional): For extra char, spread the jackfruit on a baking sheet and broil for 3-5 minutes, until crispy at the edges.
- Serve: Serve in warm corn tortillas with diced onion, cilantro, and lime wedges.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The ground cumin adds warm, earthy depth.
Jackfruit Carnitas
Ingredients:
- 2 (20 oz) cans young green jackfruit, drained and rinsed
- 15 ml (1 tbsp) olive oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 2 g (1 tsp) ground cumin
- 2.5 g (1 tsp) chili powder
- 1.2 g (1/2 tsp) smoked paprika
- 0.5 g (1/2 tsp) dried oregano
- 0.7 g (1/4 tsp) ground cinnamon
- 120 ml (1/2 cup) orange juice
- 30 ml (2 tbsp) lime juice
- 120 ml (1/2 cup) vegetable broth
- Salt, to taste
- Corn tortillas, for serving
- Diced onion, cilantro, and lime wedges, for topping
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The ground cumin adds warm, earthy depth.
Prep:
Break the jackfruit apart with a spoon as it cooks, not just at the end — this helps it absorb more of the spices and citrus as it simmers, and it'll shred completely once tender.
Instructions:
- Sauté the Onion: Heat the olive oil in a large pot or skillet over medium heat and sauté the onion for 4-5 minutes, until softened.
- Bloom the Spices: Add the garlic, cumin, chili powder, smoked paprika, oregano, and cinnamon, cooking for 1 minute until fragrant.
- Add the Jackfruit: Add the jackfruit, breaking it apart slightly with a spoon, and stir to coat in the spices.
- Add the Liquids: Pour in the orange juice, lime juice, and vegetable broth. Bring to a simmer.
- Simmer: Cover and cook for 25-30 minutes, stirring occasionally, until the jackfruit is very tender.
- Shred & Reduce: Uncover and continue cooking for 5-8 minutes, mashing the jackfruit with a fork until it shreds and the liquid reduces to a thick, saucy consistency.
- Crisp (Optional): For extra char, spread the jackfruit on a baking sheet and broil for 3-5 minutes, until crispy at the edges.
- Serve: Serve in warm corn tortillas with diced onion, cilantro, and lime wedges.
