Newnan
Jackfruit Carnitas Tacos
Branch Vine
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Jackfruit Carnitas Tacos
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Category
Hor d'oeuvres
Textured Jackfruit Carnitas Tacos
Branch & Vine
Ingredients
-
2 tbsp neutral oil (I used olive oil)
- 2 tsp minced garlic
- ½ white onion diced (about 1 cup)
- 2 20 oz. cans of jackfruit in brine or water seeds removed, drained, rinsed and squeezed with a clean dish cloth
- black pepper to taste
- 3 tsp chili powder
- 1 tsp dried oregano
- ½ tsp cumin
- 1 tsp paprika
- 2 bay leaves
- ½ tsp sea salt
- 2 tbsp brown sugar
- ½ tsp chili flakes (optional)
- 1½ cups vegetable broth
- 1 tbsp + 1 tsp lime juice
- tortillas for serving
- roughly chopped cilantro for garnish
- diced tomato for topping (optional)
- diced red onion for topping (optional)
Directions
Preheat oven to 425°
In a large pan heat about 2 tbsp of olive oil over medium heat. Once heated, add the diced onions and minced garlic to the pan and sauté for about 2 minutes. Season with a little salt and pepper to taste.
- 3.Add jackfruit to the pan and combine together with the onions and garlic. 4.Sauté for about 2 minutes.
- 5.Add all seasonings, brown sugar, vegetable broth and lime juice. Stir together and bring to a boil.
- 6.Once boiling, reduce to a simmer and cover with a lid. Let sit for 12-15 minutes, stirring occasionally.
- 7.While simmering, prepare a baking pan for the oven by lining it with parchment paper.
- 8.Once the liquid has evaporated from the pan, evenly spread the jackfruit mixture over the pan (remove the bay leaves), then transfer to the oven for 25 minutes.
- 9.While the jackfruit is cooking, you can begin preparing your favorite taco toppings (chopped cilantro, diced tomato, red onions…etc.) and warming your tortillas.
- 10.After 25 minutes, remove the jackfruit from the oven and build your tacos.
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