Ingredients
For the Carnitas:
- 2 pounds Mementa's Organic Young Jackfruit
- 2 tablespoons olive oil, divided
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Mexican oregano
- ¾ teaspoon thyme
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ tablespoon salt
- ½ teaspoon black pepper
- 1 ½ fresh navel oranges, juiced
- 2 tablespoons lime juice
- 2 tablespoons tamari
- ⅔ cup water
- 2-3 Mexican bay leaves
To Serve:
- Corn tortillas
- Guacamole
- Sliced jalapeños
- Lime wedges
- Chopped cilantro
- Salsa of choice
Instructions
Prepare the Marinade: In a mixing bowl, combine the oregano, thyme, cumin, paprika, salt, pepper, orange juice, lime juice, tamari, and water. Stir well to create the marinade.
Cook the Onions and Garlic: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onions and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes.
Simmer the Jackfruit: Add Mementa's Organic Young Jackfruit, marinade, and bay leaves into the pot. Stir well, then reduce the heat to low-medium. Cover the pot and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
Preheat the Oven: About 10-15 minutes before the jackfruit is done simmering, preheat your oven to 375°F (190°C).
Shred the Jackfruit: Once the jackfruit is tender and can be easily pulled apart, use two forks or a potato masher to shred it.
Bake the Jackfruit: Transfer the shredded jackfruit to a baking sheet in a single layer. Bake for 20-25 minutes, mixing halfway through, until crispy. Keep an eye on it after 20 minutes to ensure it doesn't burn.
Serve: Serve the jackfruit carnitas in homemade corn tortillas with guacamole, diced onions, sliced jalapeños, hot sauce, lime wedges, cilantro, and your choice of salsa.
Take a bite and enjoy the vibrant flavors of your homemade jackfruit carnitas!
