Step 1

Drain the jackfruit and cut into very thin slices, slicing through the core, see photo.

Step 2

Place it 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.

Step 3

Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where  the flavor is. 🙂

Step 4

Add the jackfruit, and soy sauce 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, stirring occasionally, uncovered, 3-5 minutes.

Step 5

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 deepen in color. It should smell amazing!

Step 6

Taste, and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprkita). For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess, so taste it first.

Step 7

Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.