Jackfruit Carnitas (Vegan Taco Filling)
Every week our team cooks together for Taco Tuesday (selfishly so I can spread my love of Mexican food). I’ve finally perfected my vegan version of carnitas tacos, using jackfruit which has a surprisingly meat-like texture.
Jackfruit Carnitas (Vegan Taco Filling)
Every week our team cooks together for Taco Tuesday (selfishly so I can spread my love of Mexican food). I’ve finally perfected my vegan version of carnitas tacos, using jackfruit which has a surprisingly meat-like texture.
Open in Cookpad AppSteps
- 1
Dice 1/2 onion and add to a pan on medium heat with olive oil
- 2
While the onion softens, drain your cans of jackfruit, rinse them with water and break them apart with your fingers or a fork. Press in a colander to remove excess moisture.
- 3
Add jackfruit, bring heat to medium high and sauté to release moisture. When jackfruit looks more dry (after about 5 min), add tomato paste and soy sauce. Sauté regularly.
- 4
After another 5 minutes, add spices and sauté to distribute. Cook until jackfruit starts to caramelise and crisp at the edges (5-10 minutes).
Tip: stir less often at this stage to let the jackfruit brown at the bottom of the pan. Just make sure it doesn’t burn! Taste and add seasonings as necessary.
- 5
Add lime juice and optional liquid smoke, sauté to combine and cook until liquid is absorbed.
- 6
Serve with warmed corn tortillas, salsa, hot sauce or any other toppings.
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