Jackfruit Carnitas

In our household, these cookies were rated as the absolute best. It doesn’t matter what time of year you make them; bring them to gatherings, keep them for your family, save one for yourself, save ten for yourself—whatever you choose! I can assure you that everyone will adore this delightful blend of sweetness that is not overpowering. You can consume these at any time, hot or cold. Both a container and a freezer can be used to keep them.

Prep Time: 10 mins
Cook Time: 35 mins
Additional Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 (19 ounce) can young green jackfruit packed in water, drained
  2. 1 (12 fluid ounce) can or bottle bitter orange soda
  3. ⅛ cup vinegar
  4. ¼ cup vegetable oil, divided
  5. 1 lime, juiced
  6. 1 onion, halved and thinly sliced
  7. 1 tablespoon ground chili powder
  8. 1 tablespoon grated panela
  9. 1 teaspoon ground black pepper
  10. ½ teaspoon salt
  11. 2 bay leaves
  12. 8 corn tortillas
  13. 1 cup sliced Mexican pickled carrots and jalapenos
  14. ½ cup chopped fresh cilantro
  15. 1 lime, cut into 8 wedges

Instructions

  1. Rinse jackfruit, dry, and set aside.
  2. Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
  3. Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
  4. Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
  5. Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.
  6. If you can’t find bitter orange soda, use regular orange soda or fresh orange juice, but reduce the panela by half and add a few dashes of bitters.

 

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