Jackfruit Carnitas Recipes

JACKFRUIT CARNITAS

Steps:

• In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and jalapeno peppers along with a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent.
• If needed, use a towel to pat excess liquid from the jackfruit. Then add the jackfruit to the pan and stir. Continue cooking, stirring occasionally, for another 5-6 minutes or until the jackfruit has dried out somewhat.
• Add about two thirds of the carnitas spice blend to the pan and stir. Cook for about 60 seconds or until fragrant. Reserve remaining spice blend to season to taste at the end of cooking, if desired. (I use almost all of it, but I like it pretty heavily spiced).
• Add the orange juice, red wine vinegar, soy sauce, and liquid smoke, and stir.
• Simmer until most of the liquid is cooked off, about 15 minutes. Season to taste with additional salt, spice mix, and fresh lime juice. Serve hot.

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.

JACKFRUIT CARNITAS

Steps:

• Pat jackfruit dry and shred. Seed chile pepper and finely chop.
• Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
• Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
• For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.

SLOW COOKER JACKFRUIT CARNITAS RECIPE BY TASTY

Steps:

• Cut each piece of jackfruit in half, then transfer to a slow cooker.
• Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
• Cover and cook on high for 3 hours or low for 6 hours.
• Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
• Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
• Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
• Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
• Enjoy!

JACKFRUIT TACOS

Steps:

• In a large skillet, cook onions in 2 tablespoons oil over medium-low heat until tender and lightly browned, about 10 minutes. Add mushrooms; cook until liquid evaporates and mushrooms are tender, 8-10 minutes. , Meanwhile, in a blender, process chipotle peppers and next 6 ingredients with 4 tablespoons of water until smooth. Add jackfruit and sauce to onion mixture; cook, stirring occasionally, until sauce darkens in color and starts to caramelize onto jackfruit, about 15 minutes. Reduce heat to low; stir in pumpkin seeds and nutritional yeast. Cook 10 minutes. Serve jackfruit mixture in tortillas; add toppings as desired.