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Introduction
While jackfruit may seem like an exotic newcomer on the culinary scene, this unusual tropical fruit has been a staple in Southeast Asian cuisines for centuries. Believed to have originated in the lush, ancient rainforests of India, jackfruit was cherished not only for its unique flavor but also its remarkable versatility. In its unripe state, the meaty flesh can be shredded and cooked to mimic pulled pork or beef carnitas, making it a beloved meat alternative. These jackfruit carnitas tacos pay homage to that resourceful tradition while putting a fresh, vibrant spin on a quintessential Mexican street food.
Ingredients
• 1 (20 oz) can green jackfruit in brine or water, drained and shredded
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup vegetable broth or water
• Juice of 1 lime
• Salt and black pepper to taste
• 8-10 (6-inch) corn tortillas, warmed
• For the pickled onions: 1/2 red onion, thinly sliced, 1/2 cup apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon salt
• For the tomatillo salsa: 6 tomatillos, husks removed and rinsed, 1/2 white onion, 1 jalapeño (seeds removed for less heat if desired), 1 garlic clove, 1/4 cup fresh cilantro, Juice of 1 lime, Salt to taste
• Fresh cilantro for serving
Step 1:
Drain and shred the jackfruit using two forks or your hands, discarding any hard pieces or seeds.
Step 2:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Step 3:
Add minced garlic and sauté for 1 minute until fragrant.
Step 4:
Stir in cumin, chili powder, smoked paprika, coriander, cayenne pepper (if using), oregano, and bay leaf. Cook for 1 minute to toast the spices.
Step 5:
Add shredded jackfruit, vegetable broth or water, and lime juice. Season with salt and black pepper to taste.
Step 6:
Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
Step 7:
Remove the bay leaf and adjust seasoning if needed.
Step 8:
Using two forks, shred the jackfruit further to achieve a pulled pork-like consistency.
Step 9:
To serve, warm corn tortillas according to package instructions. Divide the jackfruit carnitas among the tortillas and top with pickled onions, tomatillo salsa, and fresh cilantro.
Q: Can I use fresh jackfruit instead of canned?
A: Yes, you can use fresh young green jackfruit instead of canned. However, you'll need to cook it for a longer time to soften it and develop the flavors.
Q: Can I make this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you use corn tortillas instead of flour tortillas.
Q: How do I store and reheat the leftovers?
A: Store the leftover jackfruit carnitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before serving.
• You can substitute young green jackfruit (packed in water or brine) with ripe yellow jackfruit (canned or fresh) for a slightly sweeter flavor.
• For a gluten-free option, use corn tortillas or lettuce wraps instead of flour tortillas.
• The pickled onions and tomatillo salsa can be made a day ahead for better flavor development.
• To make the pickled onions, combine sliced onions, vinegar, sugar, and salt in a small saucepan. Bring to a simmer, then remove from heat and let cool completely before serving.
• For the tomatillo salsa, blend or process all ingredients until desired consistency is achieved.
• This recipe is vegan and can be made nut-free by omitting any nut-based garnishes.
Serve the jackfruit carnitas tacos warm, with the pickled onions, tomatillo salsa, and fresh cilantro on the side for topping.
Leftover jackfruit carnitas can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Prepare the pickled onions and tomatillo salsa ahead of time to allow the flavors to develop while you cook the jackfruit carnitas.
- Don't skip shredding the jackfruit before and after cooking to achieve the authentic pulled pork-like texture.
- Adjust the spice level to your taste by adding more or less cayenne pepper.
- For a smoky flavor, you can char the tomatillos for the salsa on an open flame or under the broiler before blending.
For a variation, you can use the jackfruit carnitas as a filling for burritos, enchiladas, or tostadas.
Pair the tacos with a refreshing margarita or a chilled Mexican lager. They also go well with a side of refried beans or Mexican rice.
This dish can be enjoyed year-round, but it's particularly suitable for summer and warmer months when fresh tomatillos and cilantro are in peak season.
This recipe is vegan and can be made nut-free by omitting any nut-based garnishes. It does not contain any common allergens such as dairy, eggs, or gluten (if using corn tortillas).
