Jackfruit Carnitas Tacos
By now, jackfruit has likely earned a spot in your pantry thanks to its meaty texture and versatility. This is why it’s perfect as a porky stand-in for tender-and-caramelized carnitas flavored with orange juice, Mexican oregano, and chili.
—by Alan Campos
MAKES 8 TACOS
For the jackfruit carnitas:
1 (20-ounce) can jackfruit in brine, drained and rinsed
¼ cup orange juice
¼ cup vegetable broth
1 tablespoon refined coconut oil
¼ teaspoon vegan Worcestershire sauce
¼ teaspoon liquid smoke
¼ cup diced yellow onion
1 garlic clove, roughly chopped
1 teaspoon nutritional yeast
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Mexican oregano
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 bay leaf
For the tacos:
8 (4-inch) corn tortillas
¼ cup chopped cilantro, for garnish
¼ cup diced red onion, for garnish
2 limes, quartered, for garnish
For the jackfruit carnitas, into a saucepan over medium heat, add jackfruit, orange juice, vegetable broth, coconut oil,
