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Jackfruit Carnitas

Serves: 2 (5-6 tacos)

Duration: 1hr

Difficulty: Easy

Ingredients

For the Jackfruit:

  • 2 cans of Jackfruit in water or brine
  • 1-2 fresh jalapeno chillies
  • 4 cloves of garlic
  • 2 tbsp ground cumin
  • 1/2 tbsp oregano
  • 680g (2 cups) of your favorite salsa
  • 2 tbsp Mexican hot sauce
  • 340g (1 cup) nutritional yeast
  • rapeseed or vegetable oil
  For the charred pineapple salsa:
  • 1 cup pineapple juice
  • 1/2 white onion
  • 1 fresh jalapeno chilli
  • 2 cloves garlic
  For the sour cream:
  • 1 tub unsweetened soy, almond or coconut yoghurt
  • 2-3 lemons
  • 1/4 tsp salt (or to taste)

Club Mexicana make delicious and 100% vegan Mexican-inspired street food. Here’s a recipe for Jackfruit Carnitas sent in by chef Meriel Armitage.

Carnitas literally means ‘little meat’. This recipe will make pulled jackfruit, roasted and served in a taco with charred pineapple salsa, coriander and sour cream.

Method

1. Drain the jackfruit

2. Put 2 tbsp oil in a large frying pan and heat until smoking

3. Add the jackfruit, sprinkle with fine sea salt (until well covered) and cook until crispy, turning regularly. This will take about 30-45 minutes. You want the water in the jackfruit to evaporate so it will soak up the sauce well.

Whilst the jackfruit is cooking:

4. Finely chop the onion, slice the jalapeno into rounds, and finely chop the garlic

5. Add a tbsp oil to the pan and cook everything until the onion is translucent (5-10 mins)

6. Add jackfruit

7. Add 1/2 cup of garlic or veg oil and cook, stirring, for 5 minutes

8. Add the cumin and the oregano and stir into the jackfruit well

9. Add the salsa and hot sauce and cook for another 10 minutes, or until all the sauce has been absorbed.

10. Add the yeast flakes and stir in well

11. Cook everything for another 5-10 minutes to allow flavours to combine

12. To make the pineapple salsa heat a frying pan until it is very, very hot

13. Add the onion and jalapenos, turning until they are charred on all sides.

14. Add the garlic and char for a few seconds

15. Put the pineapple juice in a saucepan, add the garlic onion and jalapenos and reduce the liquid by half

16. Add a pinch of salt

17. Add to a high speed blender and blend until smooth, but retaining a little texture

18. To make the Sour Cream Mix 1 lemon with the yoghurt, add more salt and lemon to taste, depending on how sour you like your cream!

To plate:

1. Heat your pan until very hot (again!)

2. Add a tiny drop of oil and spread it round the pan

3. Place tacos in pan (as many as you can fit in one go) and cook until they bubble slightly (around 10-20 secs), then flip and do the same on the other side

4. Place tacos on a heated plate

5. Use a dessert spoon to put a spoon full of salsa on each taco and spread it around

6. Place a tablespoon (or more if you’re hungry and don’t mind mess!) of the jackfruit on each taco

7. Drizzle sour cream over the top

8. Add coriander and any extra chilli!

Ingredients

For the Jackfruit:

  • 2 cans of Jackfruit in water or brine
  • 1-2 fresh jalapeno chillies
  • 4 cloves of garlic
  • 2 tbsp ground cumin
  • 1/2 tbsp oregano
  • 680g (2 cups) of your favorite salsa
  • 2 tbsp Mexican hot sauce
  • 340g (1 cup) nutritional yeast
  • rapeseed or vegetable oil
  For the charred pineapple salsa:
  • 1 cup pineapple juice
  • 1/2 white onion
  • 1 fresh jalapeno chilli
  • 2 cloves garlic
  For the sour cream:
  • 1 tub unsweetened soy, almond or coconut yoghurt
  • 2-3 lemons
  • 1/4 tsp salt (or to taste)

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