SLOW COOKER JACKFRUIT CARNITAS RECIPE BY TASTY
Here's what you need: jackfruit, medium yellow onion, garlic, kosher salt, fresh ground black pepper, dried oregano, chili powder, ground cumin, bay leaves, low sodium vegetable broth, orange, lime, corn tortilla, guacamole, black bean, corn salsa, pico de gallo
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut each piece of jackfruit in half, then transfer to a slow cooker.
- Add the onion, garlic, salt, pepper, oregano, chili powder, cumin, bay leaves, vegetable broth, orange juice, and lime juice. Mix to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Uncover the slow cooker and remove the bay leaves. Using 2 forks, shred the jackfruit until it resembles the consistency of pulled pork.
- Transfer the jackfruit to the prepared baking sheet and bake for 15 minutes, or until the edges are slightly crisp.
- Serve shredded jackfruit with tortillas, guacamole, black beans, corn salsa, and pico de gallo. The jackfruit will keep in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 263 calories, Carbohydrate 55 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, Sugar 4 grams
JACKFRUIT CARNITAS
I saw a documentary on Michoacan-style carnitas and wanted to replicate it with a vegan version. I chose as close to authentic ingredients and methods as I could. This means boiling the jackfruit in a sweet and tangy marinade before crisping it, giving an authentic edge for a tasty taco.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse jackfruit, dry, and set aside.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 29.3 g, Fat 9.4 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 624.7 mg, Sugar 3.3 g
JACKFRUIT CARNITAS
Use canned jackfruit as a pork substitute in these vegan tacos. A simple pineapple salsa gives them a fresh finish.
Provided by Juliana Hale
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Pat jackfruit dry and shred. Seed chile pepper and finely chop.
- Heat oil in a large skillet over medium heat. Add 1/2 cup onion, garlic, and 1/2 of the serrano pepper. Cook and stir until tender, about 5 minutes.
- Add jackfruit, cumin, 1/2 teaspoon salt, oregano, and smoked paprika to the skillet. Cook for 1 minute more. Add orange zest and juice, soy sauce, and vinegar. Increase heat to medium-high. Cook and stir until liquid is almost completely evaporated and jackfruit starts to brown.
- For pineapple salsa, combine pineapple, tomato, 2 tablespoons onion, cilantro, and remaining serrano pepper in a medium bowl. Season to taste with salt. Serve carnitas in tortillas with pineapple salsa.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 57.7 g, Fat 10.6 g, Fiber 9.6 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 859.3 mg, Sugar 9.3 g
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