Jackfruit…who knew? Substitutions for the meat we usually find in our food can be challenging, but never boring. This recipe turned out really good. You can change up the spices according to your recipe.
Ingredients
- 2 20 ounce cans of young green jackfruit that has been rinsed well and shredded
- 1 large onion diced
- juice from 2 oranges
- 1 cup vegetable broth
- 1 tsp liquid smoke
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 – 2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 4 tbsp oil
Preparation
Step 1 – heat 2 tbsp oil in a non stick pan, add in diced onion and cook until golden brown; mix in the shredded jackfruit and saute for 10 minutes, stirring constantly to avoid burning; add the bay leaf, marjoram, oregano, garlic powder, 1 tsp salt and 1/2 tsp pepper; cook an additional 10-12 minutes until jackfruit is lightly browned.
Step 2 – combine the orange juice, vegetable broth and liquid smoke, mix well and add to the browned jackfruit; cook until all liquid is absorbed about 8-10 minutes; add an additional 2 tbsp oil to the pan and allow the jackfruit to brown and become a bit crisp, stirring to avoid burning; taste and adjust seasoning if needed.
Use jackfruit carnitas to make tacos, burritos, crispy flautas, quesadillas, nachos, sopes, tortas almost any mexican antojito that calls for meat. Enjoy!
– Mia
LemonVinaigrette 