Jackfruit Carnitas by Club Mexicana

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Jackfruit Carnitas

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Jackfruit Carnitas

Mexican

Sharing plate

1 hour

Vegetables/vegetarian

Easy

Serves

Club Mexicana's vegan jackfruit carnitas recipe brings all of the flavour of this classic Mexican pork dish, but without the need for meat. As founder and chef Meriel Armitage notes, this version is just as versatile as it's traditional counterpart: "Incredible served in tacos or rolled into burritos, the pineapple and jalapeño salsa goes that extra mile in the flavour-stakes and is perfect for a birthday party or lockdown lock-in with your quarantine crew."

Recipe courtesy of

Ingredients

For the jackfruit carnitas

Rapeseed or vegetable oil for frying
2 x 400g tins of jackfruit, drained
Salt
1 white onion, peeled and finely chopped
1—2 jalapeños, sliced
4 garlic cloves, finely chopped
2 tbsp ground cumin
1/2 tbsp oregano
500ml of your favourite salsa
2 tbsp Mexican hot sauce
220g nutritional yeast

For the pineapple salsa

1/2 white onion, peeled and roughly chopped
1 jalapeño
2 garlic cloves
220ml pineapple juice

To serve

Tacos
250ml vegan sour cream
Coriander and limes for garnish

Method

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Method

Heat a large frying pan, add 2 tbsp oil and watch until it begins to smoke.
Add the jackfruit and sprinkle in a little salt.
Cook for 30—40 minutes until crispy, turning regularly.
Watch for all the water in the jackfruit to evaporate, so that it will soak up the sauces you’re about to add.
While the jackfruit is cooking, heat another large pan and add a little oil.
Cook the onion, jalapeño and garlic, until the onion becomes translucent.
Add the jackfruit, a little oil, the cumin and oregano and stir.
Now pour in the salsa and hot sauce, and cook for a further 10 minutes, or until the sauce has been absorbed.
Stir in the yeast flakes and cook for 5—10 minutes to allow flavours to combine.
For the pineapple salsa, heat a frying pan until very hot, add the onion, jalapeños and garlic.
Turn over the mixture so it chars on all sides.
Pour in the pineapple juice to a saucepan, then add in the onion, jalapeños and garlic along with a pinch of salt.
Turn on a low heat and leave for the liquid to reduce by half.
Pour into a blender and blitz until just smooth — but make sure you have a little texture left.
To serve, heat a frying pan or griddle until very hot, add a drop of oil and spread it around the pan.
Put the tacos in the pan and cook until they bubble slightly (10—20 seconds), flip over and do the same on the other side.
Place the tacos on a heated plate and spread a spoonful of pineapple salsa on each taco. Add a little jackfruit carnitas mix, and drizzle with sour cream.