My discovery of jackfruit during the summer of 2013 was received with enthusiastic likes by the fambam. According to the infamous Wikipedia:
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango, and banana. Varieties are distinguished according to characteristics of the fruit's flesh.The pulp of jackfruit is composed of 74% water, 23% carbohydrates, 2% protein and 1% fat. In a 1 cup portion (165 grams), raw jackfruit provides 157 kcal and is a rich source of vitamin B6. It contains moderate levels of vitamin C and potassium, with no other nutrients in significant content.Like that first foray, every single time I do something with jackfruit, it is essentially the same something: Jackfruit Carnitas. My go-to recipe has been Sweet and Savory Jackfruit Carnitas from Vegan Eats World by Terry Hope Romero. The recipe is phenomenal; however, the chile powder and chipotles in adobo often rendered the dish edible only by the half of the family (those who can tolerate spicy food). I've tweaked the original recipe a fair amount and have arrived at a fairly simple procedure that makes a decent topping for any type of Mexican dish, from tacos to nachos.
I have used Aroy-D canned jackfruit which maintains a shredded texture (pictured in the Instagram post above). I have used fresh jackfruit that I find much more frequently in the produce section.
As of late, I don't seem too motivated to follow the source recipe because my partner in eating spicy food is away at uni...that leaves me in the minority in our current family trio. I also have messed around with the prep time by skipping the pre-marinating time and just starting with sautéing the jackfruit. Adding the spices and liquid after sautéing creates a sort of gravy and leads to a more creamy texture that reminds me of refried beans.
Like refried beans, this version of jackfruit carnitas works well used in the same manner.
JACKFRUIT CARNITAS
INGREDIENTS:
Two 10-ounce cans of jackfruit in brine, OR 500 grams (~1 pound) of fresh jackfruit
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
2 1/4 cups water
2 tablespoons vegan Worcestershire sauce
1 tablespoon lime juice
2 tablespoons olive oil for sautéing
PREPARATION:
- Heat olive oil in a deep skillet and add sliced or chunked jackfruit. Sauté for 7 - 10 minutes, stirring occasionally.
- Add chili powder, cumin, garlic powder, onion powder, and salt to the sautéing jackfruit. Toss jackfruit until it is all coated with spices. Sauté for 2 -3 minutes more.
- Add water, Worcestershire sauce, and lime juice to the jackfruite sauté.
- Cook the jackfruit mixture on high. Bring the jackfruit marinade to a rapid simmer for 2 minutes, then reduce heat to low. Partially cover the pot and simmer the jackfruit for 50 - 55 minutes, occasionally stirring. (I've been known to simmer for 20 - 30 minutes OR to turn off the burner and let the mixture marinate overnight.)
- Use the jackfruit on tacos, tostadas, nachos, in a burrito bowl, or however else you choose.
