Crispy Jackfruit Carnitas
These crispy jackfruit carnitas are a flavorful, vegan, and healthy filling for tacos, enchiladas, burritos, and bowls. Made with jackfruit and a blend of Mexican spices, they can be prepared quickly and are perfect for meal prep, lasting several days in the fridge.
Instructions
- 1
Drain the jackfruit (20 ounce) and cut into very thin slices, slicing through the core.
- 2
Place the [jackfruit] in a kitchen towel, roll it up, and wring out as much water as possible. This is key for crispiness.
- 3
Heat olive oil (1 tbsp) in a large skillet. Sauté the onion (0.5 red), garlic (4 clove), and jalapeno (0.5) over medium heat until deeply golden and fragrant, stirring often.
- 4
Add the [jackfruit] and soy sauce (1 tbsp). Stir well and lower the heat. Cook uncovered for minutes (5), stirring occasionally, until the moisture cooks off and the mixture is fairly dry, without burning.
- 5
Stir in the salt (0.5 tsp), sugar (0.5 tsp), chili powder (1 tsp), cumin (1 tsp), mexican oregano (1 tsp), smoked paprika (0.5 tsp), and the remaining olive oil (1 tbsp). Continue stir-frying until the [jackfruit] caramelizes, crisps, and deepens in color.
- 6
Taste and adjust the [salt] and spice level. For more tang, squeeze with lime (1).
- 7
Serve the [jackfruit] carnitas in tacos, enchiladas, burritos, or bowls. Refrigerate leftovers for up to 4 days.
Nutrition Facts
Per portion