Jackfruit Carnitas for Taco Tuesday
Ingredients
- 1 tablespoon maple syrup
- 2 tablespoons tamari
- 1 teaspoon liquid smoke
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 can green jackfruit in water
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1–2 chipotle peppers in adobo sauce
- 1/4 cup orange juice
- vegetable broth
- flour or corn tortillas
Preparation
In a bowl or freezer bag, combine maple syrup, tamari, liquid smoke, and spices, and mix well. Add jackfruit pieces and marinate for at least two hours or overnight for best flavor.
Heat oil or water in a pan and sauté onion and garlic until fragrant and softened, about 5 minutes.
Add chopped chipotle pepper with adobo sauce, then add jackfruit with the marinade, 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 on warm tortillas with toppings such as cilantro, lime juice, red onion, sliced jalapeño peppers, vegan crema, and fresh salsa.