Honestly, couldn’t be happier with this one. No discernible difference to meat carnitas except they’re a little lighter and _far_ less work than a slow cooked piece of meat.
*Ingredients*
**Carnitas**
Tin of jackfruit
2 tsps Seasoned Salt (or 1tsp vegetable bouillon & a little salt)
2 tsps Chili Powder
1 tsp Paprika
1 tsp Smoked Parika
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
Oil
Tortillas
**Pico de gallo**
Half an onion
Couple of good tomatoes
Half a lemon
A few thin rounds of fresh pineapple
Small bunch of coriander
**Nacho cheese**
2tbsp Flour
2tbsp Oil/Margarine/Butter
Tin of evaporated milk
Sriracha / hot sauce
Cheese (or substitute) to taste
*Method*
**Carnitas**
Drain jackfruit & dehydrate on kitchen towel
Mix spices
Heat a few tablespoons of oil in a pan
Once dry, add jackfruit to pan
Once taking a colour, add spices and cook through
If spices start to catch, add a little water as needed (it will evaporate)
Pull apart jackfruit with forks & keep warm til serving
Heat tortillas on a flame or very hot surface
**Pico de gallo**
Dice onion and pineapple finely
Dice tomato finely and dehydrate on kitchen towel
Slice coriander as fine as possible
Juice half a lemon, avoiding seeds
Bring everything together
As you’re serving, sprinkle a little salt in and mix
**Nacho cheese**
Cook through a roux with the flour and oil/butter
Once nutty, add the hot sauce and mix
Add the evaporated milk and mix
Slowly add cheese (or substitute) of choice and mix through
Keep tasting for flavour and add cheese / hot sauce as necessary
beesmakenoise on
I have a tin of jackfruit in my cupboard that needs using, thanks for the idea! I’ve always done a pulled pork thing with it but I like the sounds of this meal.
Maypolemaggie on
Interesting
goodiebandit on
Delish!!!
Orchidwalker on
Side note- you should bloom your spices *before you add the jackfruit.
7 Comments
Honestly, couldn’t be happier with this one. No discernible difference to meat carnitas except they’re a little lighter and _far_ less work than a slow cooked piece of meat.
*Ingredients*
**Carnitas**
Tin of jackfruit
2 tsps Seasoned Salt (or 1tsp vegetable bouillon & a little salt)
2 tsps Chili Powder
1 tsp Paprika
1 tsp Smoked Parika
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
Oil
Tortillas
**Pico de gallo**
Half an onion
Couple of good tomatoes
Half a lemon
A few thin rounds of fresh pineapple
Small bunch of coriander
**Nacho cheese**
2tbsp Flour
2tbsp Oil/Margarine/Butter
Tin of evaporated milk
Sriracha / hot sauce
Cheese (or substitute) to taste
*Method*
**Carnitas**
Drain jackfruit & dehydrate on kitchen towel
Mix spices
Heat a few tablespoons of oil in a pan
Once dry, add jackfruit to pan
Once taking a colour, add spices and cook through
If spices start to catch, add a little water as needed (it will evaporate)
Pull apart jackfruit with forks & keep warm til serving
Heat tortillas on a flame or very hot surface
**Pico de gallo**
Dice onion and pineapple finely
Dice tomato finely and dehydrate on kitchen towel
Slice coriander as fine as possible
Juice half a lemon, avoiding seeds
Bring everything together
As you’re serving, sprinkle a little salt in and mix
**Nacho cheese**
Cook through a roux with the flour and oil/butter
Once nutty, add the hot sauce and mix
Add the evaporated milk and mix
Slowly add cheese (or substitute) of choice and mix through
Keep tasting for flavour and add cheese / hot sauce as necessary
I have a tin of jackfruit in my cupboard that needs using, thanks for the idea! I’ve always done a pulled pork thing with it but I like the sounds of this meal.
Interesting
Delish!!!
Side note- you should bloom your spices *before you add the jackfruit.
They look amazing.
It looks interesting and I’m sure it is.