JACKFRUIT CARNITAS

Oh I love my meat but to make my heart happy I do meatless Mondays. I have a friend from Brighton, Monique and she uses jackfruit for all sorts of recipes. Everything she posts looks scrumptious find her @MoniqueEatsPlants. She inspired me to work with jackfruit and the family said it tasted great!

You can eat it as is, as a soft taco in a corn tortilla, fried in a corn tortilla for a hard taco or roll it with beans and rice in a flour tortilla for an out of this world burrito.

Strain the jackfruit from the brine. Rinse several times and let it soak in clean water for 20 minutes and then drain and chop.

Put avocado oil into a large fry pan heat to a medium high heat and add diced onions and minced garlic – sauté until translucent. Next, put in chopped jackfruit and cook for about 5 minutes.

Sprinkle in all the spices: sea salt, ground coriander, ground cumin, hot paprika, oregano and the nutritional yeast and then cook until the jackfruit is brown on the edges. Finally, pour all the liquid ingredients: coconut aminos, liquid smoke, apple cider vinegar, lemon or lime juice and orange juice. Stir until liquids have evaporated leaving the jackfruit dry. Optional: sprinkle with cilantro

Enjoy as a side dish, in hard or soft tacos, in a burrito, or on a tostada.
I like to serve with guacamole or pico de gallo.

INGREDIENTS

2 Cans of Green Jackfruit in Brine (9.9 ounces)

2 Tablespoons Avocado Oil

½ White Onion (chopped fine)

2 Cloves Garlic (minced)

1 teaspoon Sea Salt

½ teaspoon Ground Coriander

½ teaspoon Ground Cumin

2 teaspoons Hot Paprika

1 teaspoon Mexican Oregano

2 teaspoons Nutritional Yeast

2 Tablespoons Coconut Aminos

1 teaspoon Liquid Smoke

2 teaspoons Apple Cider Vinegar

2 Tablespoons Lemon or Lime Juice

1 Orange (juice only) about 2 Tablespoons

PREPARATION

• Strain the jackfruit from the brine. Rinse several times and let it soak in clean water for 20 minutes and then drain and chop.
• Put avocado oil into a large fry pan heat to a medium high heat.
• Add diced onions and minced garlic – sauté until translucent.
• Put in chopped jackfruit and cook for about 5 minutes.
• Sprinkle in all the spices: sea salt, ground coriander, ground cumin, hot paprika, oregano and the nutritional yeast.
• Cook until the jackfruit is brown on the edges.
• Pour in all the liquid ingredients: coconut aminos, liquid smoke, apple cider vinegar, lemon or lime juice and orange juice.
• Stir until liquids have evaporated leaving the jackfruit dry.
• Optional: sprinkle with cilantro
• Enjoy as a side dish, in hard or soft tacos, in a burrito, or on a tostada.
• I like to serve with guacamole or pico de gallo.