Jackfruit Carnitas Tacos with Jalapeno and Lime
Ingredients
- 1 tbsp maple syrup
- 2 tbsp tamari
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp white pepper (or black)
- 1 can green jackfruit in water, drained and thoroughly rinsed, with center core parts chopped
- 1 tbsp coconut or olive oil
- one small onion, finely chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1/4 cup orange juice
- vegetable stock (amount to barely cover)
Toppings
- cilantro
- lime juice
- red onion
- sliced jalapeño peppers
- cashew crema
- fresh salsa
Preparation
In a bowl or freezer bag, combine the first eight ingredients and mix well. Add jackfruit pieces and marinate for at least two hours or overnight.
Heat oil in a pan and saute onion and garlic until fragrant and softened, about 5 minutes.
Add 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.
Optional: Place jackfruit on a baking tray and bake at 400F for a few minutes until crispy and charred.
Serve warm on tortillas with toppings such as cilantro, lime juice, red onion, sliced jalapeño peppers, cashew crema, and fresh salsa.
