Jackfruit Carnitas

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Jackfruit Carnitas

In Mexico, Carnitas means pulled meat. Originating in the region of Michoacán, it translates more specifically as ‘little meat’ and is a dish served on its own with salsa and sides. The filling can also be used for tacos, burritos, or enchiladas. Jackfruit delivers a 'meaty' texture and when mixed and marinated in the traditional Carnitas herbs and spices it helps you serve up her version of a flavoursome Carnitas. This recipe is by plant-based chef and nutritional therapist, Bruna Oliveira.

Ingredients

• Corn tortillas or Whole grain flatbread (small size). Alternatively, you can use Romaine lettuce instead of bread
• 1 can jackfruit
• 1 clove garlic, crushed
• 1 shallot (or small onion), finely chopped
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon cumin powder
• 1 teaspoon dry chilli (of your preference)
• ¾ teaspoon salt (or to taste)
• 1 tablespoon olive or avocado oil
• black pepper
• dried oregano (optimal)
• avocado to serve (optional)

Method

(serves 2-3)

1. Prepare a marinate by mixing orange juice, lemon juice, mashes or finely chopped garlic, cumin, chilli, salt and black pepper. 

2. Add half of the prepared jackfruit and mix very well. Set aside.

3. In a frying pan, warm up the olive/avocado oil then add the chopped onion and a pinch of salt. Sauté the onion till they start to lightly caramelise. 

4. Add the marinated jackfruit. 

5. Saute it till you notice some caramelization happening on the bottom of the pan.

6. Alternatively you can add some more orange juice, slowly. 

7. Check for salt and add some black pepper.

8. Serve on corn tortillas. Alternatively use flour tortillas or serve on Romaine lettuce.

This recipe is by plant-based chef and nutritional therapist, Bruna Oliveira.