The Best Jackfruit carnitas tacos braised in orange juice, then crisped up under the broiler flames before piled up on street style corn tortillas and topped with a divine blood orange salsa.
Drain and rinse the jackfruit pieces. Transfer to a saucepan, cover with water and boil for 10 minutes. Drain and set aside. (If your jackfruit Is already super tender you can skip this step, however I find that texture Is not consistent throughout brands so I suggest boiling it for extra tender melt in your mouth results.)
2 x 16 oz can green jackfruit in water
Heat up a heavy bottom pot over medium flame. Add a a splash of water (or olive oil) and saute the onion with a tiny pinch of sea salt until translucent, about 5 minutes.
1/2 yellow onion, 1 splash water
Stir in the garlic, red pepper flakes, Mexican seasonings and the jackfruit. Pour in the orange juice and bring to a simmer. Cover with a lid and cook on medium-low flame for about 30 to 40 minutes or until the sauce has reduced by half and the jackfruit is tender to your liking. Season to taste with sea salt and remove from heat.
2 x 16 oz can green jackfruit in water, 4 cloves garlic, 1.5 tbsp Mexican seasonings, 1.5 cups orange juice, 1 pinch red pepper flakes, 1 pinch sea salt
Using the back of a fork press down on the jackfruit. It will fall apart and shred into thin pieces.
About 10 minutes before the jackfruit is done remember to preheat the broiler.
Find a broiler proof dish/tray and transfer the shredded jackfruit together with all the juices to it in one layer. Drizzle all over the top with the maple syrup then broil for a few minutes until crispy at the edges to your liking.
2 x 16 oz can green jackfruit in water, 1.5 tbsp maple syrup
Remove the jackfruit carnitas from the broiler and at this point you can drizzle them with a little olive oil if you must have that rich traditional meaty carnitas flavor. (Omit the oil for WFPB diet compliance).
Prepare the Orange Salsa
Use a sharp knife and cut the peel and pit off of the oranges. Slice and dice them into 1/2 inch cubes and transfer to a bowl with the scallions, chili pepper and cilantro leaves. Season to taste with sea salt and a squeeze of lemon or lime juice.
4 blood oranges, 2 scallions, 1 chili pepper (green or red), 1/3 cup cilantro leaves, 1/2 lemon
Warm up the corn tortillas to your liking then pile them up with the jackfruit carnitas and orange salsa! Serve with lime wedges on the side.
1 lime, 12 mini corn tortillas
Video
Notes
Make sure to use canned green jackfruit packed in water or brine not syrup. Rinse well and discard any tough pieces.
Boiling the Jackfruit - If your jackfruit Is already super tender you can skip this step, however I find that texture Is not consistent throughout brands so I suggest boiling it for extra tender melt in your mouth result.
Cooking Methods - If desired, I suspect you could also throw everything (but the tortillas and salsa of course) in your Instantpot, Crockpot, Slow-Cooker or Pressure-Cooker then broil the carnitas when ready to eat.