- Cast iron or other heavy fry pan
- Metal spatula
- Chef knife
- Cutting Board
- Clean white kitchen towel or cheesecloth
- 4 tablespoon olive oil divided
- 1 red onion diced (one cup) or three large shallots
- 6 garlic cloves rough chopped
- 2 jalapeno thinly sliced in medallions
- 60 oz Jackfruit drained (see instructions)
- 1 ½ teaspoon salt
- 3 tablespoon tamari coconut/amino acids work too
- 3 teaspoon chili powder
- 3 teaspoon cumin powder whole cumin seeds work too
- 3 teaspoon oregano whole, dried mexican-style preferable
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes crushed (optional)
- ½ red pepper sliced, length-wise
- ½ green pepper sliced, length-wise
- 4 green onions thinly sliced
- ½ cup yellow onion chopped
- 6 flour tortillas 8 inches, warmed
- Drain the jackfruit and cut into slices, slicing through the core the size of a slice of chicken.
- Place jackfruit in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 1tbsp oil until crisp-tender. Remove and keep warm.
- Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until, about 5-6 minutes stirring often.
- Add the jackfruit, and tamari and stir well and lower heat. This is where you’ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, tossing occasionally, uncovered, 3-5 minutes.
- When it seems good and dry, add the salt, sugar and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil – stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and brown.
Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.