Jackfruit Carnitas
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 adobe 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
Next, 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 adobe 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 last step: place jackfruit on a baking tray and bake at 400f for a few minutes until crispy and charred
Serve on warm tortillas with toppings: cilantro, lime juice, red onion, sliced jalapeño peppers, vegan crema, fresh salsa, etc