Vegan Jackfruit Carnitas Tacos
Ingredients
- 1 tablespoon maple syrup
- 2 tablespoons tamari
- 1 teaspoon liquid smoke
- 1/2 teaspoon each smoked paprika, ground coriander, ground cumin, chili powder
- 1/4 teaspoon black pepper
- 1 can green jackfruit in water, drained and thoroughly rinsed, with center core parts chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce, chopped
- 1/4 cup orange juice
- vegetable broth
- flour or corn tortillas
Preparation
In a bowl or freezer ziploc bag, combine maple syrup, tamari, liquid smoke, and spices, and mix well. Add in jackfruit pieces and marinate for at least two hours or overnight for best flavor.
Heat oil or water in pan and sauté onion and garlic, cooking until fragrant and softened, about 5 minutes.
Add in chopped chipotle pepper with adobo sauce, then add jackfruit with the marinade and orange juice, and enough vegetable stock to barely cover. Simmer for 15-20 minutes.
Break up jackfruit using a fork or potato masher, reduce heat, and continue to cook on low for another 15 minutes until most liquid is evaporated.
Optionally, place jackfruit on a baking tray and bake at 400F for a few minutes until crispy and charred.
Serve on warm tortillas with toppings such as cilantro, lime juice, red onion, sliced jalapeño peppers, vegan crema, and fresh salsa.
