JACKFRUIT CARNITAS TACOS - Vegan & Gluten Free Friendly

If you grew up on a Mexican household you probably had Carnitas. 

Carnitas is traditionally made of pork meat and slow-cooked until tender. It was very popular in my household, and we would out to a taqueria to eat carnitas on the weekends, and sometimes as a vegan. I miss those moments. Not so much the flavor, but the family time around a meal. 

I came across a few recipes using jackfruit online, and at restaurants, and I was always surprised how similar the texture was to pulled pork. I couldn’t believe I could make “meat” like tacos again. So when I got dried jackfruit from Jackfruit Mexico, while I was in Mexico, I thought it was the perfect opportunity to make some carnitas tacos at home.

Here’s the recipe. I hope you enjoy it as much as we have, and don’t forget to share it with your family and friends so they can enjoy some Jackfruit Carnitas Tacos.

INGREDIENTS

Serves 2-4

• 2 cups dried jackfruit  (or 1 can young green jackfruit, drained)

• 1 Cup Veggie broth (or 1 cup of water and 1/2 vegetable bouillon cube)

• 1/2 small red onion (diced)

• 3 minced garlic cloves

• 1 heaping tablespoon cumin

• 1/2 tablespoon dried coriander/cilantro

• 1/2 teaspoon grounded cinnamon

• 3 heaping tablespoons liquid aminos or gluten-free soy sauce

Optional toppings:

• Fresh coriander/cilantro.

• Finely chopped red onion.

• Finely chopped Jalapeño.

• Lime juice.

• Avocado.

• Your favorite salsa.

Directions:

1. If using dry jackfruit: Bring enough water to cover the jackfruit to boil on a pot, and let the jackfruit boil in water with a pinch of salt for about 10 mins. Once it is done, drain and set aside.

2. If using a can of young green jackfruit: Using your fingers or a fork, pull apart the jackfruit pieces into small shreds, and set aside.

3. Place a pan into a medium to high heat, once it is warm add about 2 tablespoons of the veggie broth (or water) the onion and garlic, saute until brown.

4. Add the jackfruit, cumin, dried coriander, grounded cinnamon, liquid aminos and the veggie broth (or water and bouillon cube) and mix well.

5. Turn the heat to high and bring the broth to boil. Cover the pan and turn the heat to down to low and let simmer for 10-15 mins.

6. If you have a lot of broth left, just remove the lead, mix well, and let cook for a bit.

7. Once it is done, grab a bit of the mix and place over a heated tortilla and add your toppings.

8. Enjoy!

This recipe was inspired by Toni’s Okamoto book “Plant-Based on a budget”, I changed a few of the ingredients, but you can check her original recipe on her book.