Jackfruit Carnitas

I saw a documentary on Michoacan-style carnitas and wanted to replicate it with a vegan version. I chose as close to authentic ingredients and methods as I could. This means boiling the jackfruit in a sweet and tangy marinade before crisping it, giving an authentic edge for a tasty taco.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 208 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 lime, juiced
• ½ cup chopped fresh cilantro
• ¼ cup vegetable oil, divided
• 1 lime, cut into 8 wedges
• 8 corn tortillas
• 1 onion, halved and thinly sliced
• 1 (19 ounce) can young green jackfruit packed in water, drained
• 1 (12 fluid ounce) can or bottle bitter orange soda
• ⅛ cup vinegar
• 1 tablespoon ground chili powder
• 1 tablespoon grated panela
• 1 cup sliced Mexican pickled carrots and jalapenos

Recipe Instructions

Step 1

Rinse jackfruit, dry, and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.