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Jackfruit “Carnitas” Tacos
Makes 2 to 4 servings
This recipe appeared on my blog, The Urban Housewife, after a trip to a certain Southern California restaurant with jackfruit a on the menu sparked my interest. When served fresh, this South Asian fruit is sweet, with a spiky exterior. In this case, we’re using young jackfruit in a can; although it doesn’t have much flavor, the texture quite meaty when cooked. Jackfruit can be found at most Asian or Indian grocers, typically in a green can. (Be sure to get the kind that’s packed in water or brine, not syrup)
2 (20 ounce) cans of young green jackfruit , in brine or water, not syrup
2 tablespoons mild chile powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 large onion
4 cloves garlic, minced
12 ounces salsa verde
juice from one lime
Drain and rinse the jackfruit thoroughly. With your hands, press the moisture out of each piece and add it to your crockpot. Add the Chile powder, cumin, oregano, pepper, paprika and cayenne to the jackfruit, coating each piece. Add the onion and garlic, then cover the seasoned jackfruit with the salsa verde, taking care to cover everything. Add the lime juice, turn the crockpot to low, and let it simmer for 6 to 8 hours.
For cooking on the stovetop: Add the ingredients to a large pot, follow the same assembly directions. Bring to a boil, then simmer on low, covered, for at least one hour, preferable 2, stirring occasionally. If the mixture sticks, add a little more salsa verde or water. Some browned bits are fine. When finished, the jackfruit will have changed colors and be slightly moist and browned. I try to cook a fair amount of the liquid out, which gives it a meatier texture.
Serve the Jackfruit in tortillas with additional salsa, a squeeze of limejuice and any other taco toppings you enjoy!