These carnitas are with the hype. All the savory, smoke, crispy-ness you love in carnitas can be made with fruit! after trial and error my recipe finally came togethe. I will warn you that it’s on the spicy side. The addition of a crema and avocado balanced out the spice nicely. I hope your family loves this recipe as much as we do. This recipe would also be great for enchiladas, taquitos, papusas or taco salad.
In a bowl combine:
1 can of jackfruit (1 lbs), drained and gently smashed
1/2 can chipotle in adobo, chopped
1 tsp cumin
1 tsp oregano
1 tsp coriander
Drizzle of avocado or olive oil
Juice of 1 lemon
2 garlic cloves chopped
Thoroughly combine everything and then let it sit for 30 minutes to an hour in the fridge.
Remove and transfer to a cookie sheet. Lay it out in a even layer.
Bake at 350 degrees for 30 minutes. Stir and then return to oven for another 30-45 minutes depending on how crispy you want the ends.
Stuff your taco shells with the jackfruit carnitas. Other toppings can include avocado, flaky salt, cilantro, onions, crema, salsa or squeez of lime.