Sometimes I find inspiration for recipes in the weirdest places.  A couple of months ago I was standing in line at the grocery store and ended up having a conversation with the cashier about vegan restaurants in our area.  She mentioned that there was a place in LA (sadly, it’s now closed) that served a taco with jackfruit which reminded her of pulled pork.  I’ve tried my fair share of faux meat products and I honestly can’t say I’ve been all that overjoyed with the options so I was seriously intrigued to hear about a fruit that resembles pulled pork.  After a quick google search on the topic the wheels in my head started turning and a recipe was born.  I’ve actually been making these carnitas (as well as a few other jackfruit inspired recipes - those will be coming soon) for some time now but I knew that this was the perfect Super Bowl recipe and wanted to wait to share it with you.  With such a beautiful and flavorful dish, I’ll bet your guests won’t even realize you skipped the meat!

~Sarah

Ingredients:

For the Chipotle Chili seasoning:

  • 2 tsp ground cumin
  • 1/2 tsp chili powder
  • pinch cayenne pepper
  • 1/4 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pinch cinnamon
  • black pepper to taste
  • 1-2 tsp lime juice
  • 2 tsp reduced sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free soy sauce)

For the Carnitas:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, finely diced
  • 1 tbsp honey, maple syrup or coconut nectar
  • 1 can (20 ounces) Jackfruit (sometimes called Young Jackfruit) in brine (do not use the kind that is in syrup), drained and rinsed
  • 6 tortillas of your choice
  • 1 medium tomato, diced
  • cilantro, roughly chopped

Preparation:

  1. Prepare your jackfruit by removing the hard center core.  Discard the core and set the remaining fruit aside.

    Prepare your jackfruit by cutting off the hard center core and discarding

  2. In a large sauté pan over medium high heat add the oil, onions and garlic.  Sauté until the onions are translucent.
  3. Add the Chipotle Chili seasoning to the pan and stir well until the onions and garlic are coated.  Add the jackfruit and honey and stir well.
  4. Cook for about 30 minutes, stirring occasionally to help break up the jackfruit.  Once the jackfruit softens it becomes easy to shred and break apart.
  5. After the jackfruit is cooked, remove from the heat and spoon the mixture evenly among the tortillas. Top with some diced tomato and cilantro and serve.

Nutritional Info:

Makes 6 servings.

Serving size based on 1/6 of the jackfruit mixture only.  Does not include tortilla, tomatoes or cilantro.

Nutrients per serving:  Calories: 71, Cal. from Fat: 20.5, Total Fat: 2.5g, Sat. Fat: 0g, Carbs: 11.5g, Fiber: .5g, Sugars: 3.5g, Protein: 1g, Sodium: 84mg, Chol: 0mg

Notes:

The Chipotle Chili seasoning is a spice mixture I created years ago and is one of my favorite seasoning mixtures to use for Mexican inspired dishes.  Although it’s definitely got some heat to it so if you have a favorite seasoning mixture that you like to use feel free to substitute for the spice mixture in this recipe.  Also, if you’re not a big fan of spicy meals then add just a touch of chili and cayenne pepper to the mix.

The jackfruit mixture can be stored in an airtight container in the fridge for up to 1 week.

Related Posts Plugin for WordPress, Blogger...
Print Friendly
 
 

0 Comments

 

Leave a Comment

 




 
*