Jackfruit Carnitas Taco
Ingredients
- 2 cups fresh jackfruit pods rinsed, patted dry, or 2 cans young jackfruit in brine, drained
- Coconut oil
- 1 medium onion, chopped
- 1/2 jalapeño chile, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup fresh orange juice
- 1/2 cup chicken or vegetable stock
- 2 tablespoons adobo sauce
- Tortillas
Preparation
Over med heat, add coconut oil in large skillet over medium. Add onion, jalapeño, and garlic; cook about stir until tender, about 5 min. Add thinly sliced jackfruit, stir and break up fruit as it cooks. Sprinkle with coriander, cumin, smoked paprika, stirring constantly for a couple minutes. Stir in orange juice, stock, and adobo sauce. Occasionally stir until most of liquid has evaporated. Transfer to a bowl and wipe your pan clean
Brown and Crispy parts; Over med-heat, add about 2 tbs of coconut oil to the same pan, spread half of jackfruit mixture in an even layer and cook without stirring for a couple minutes or until lightly browned on bottom and crisp in spots. Repeat with remaining oil