Name: Crispy Jackfruit Carnitas
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 20 ounce jackfruit ((packed in WATER not syrup), drained); 2 tbsp olive oil (divided); 0.5 null red onion (diced (one cup) or one fat shallot); 4 clove garlic (rough chopped); 0.5 null jalapeno (finely diced (add more or less depending on spice preference- this is medium spicy)); 0.5 tsp salt; 1 tbsp soy sauce (or Braggs liquid amino acid); 1 tsp chili powder; 1 tsp cumin ((whole seeds are nice too)); 1 tsp mexican oregano (dry); 0.5 tsp smoked paprika (more for smokier); 0.5 tsp sugar ((to help caramelize)); 1 null lime (for serving (optional))

Instructions

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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.