Vegan Carnitas Tacos
This recipe uses the slow-cooking and then crisping technique traditional to carnitas, achieving tender, flavorful results with a plant-based substitute. INGREDIENTS A. Carnitas Filling 2 cans (20 oz each) Young Green Jackfruit, rinsed, drained, and shredded 1 tbsp Olive Oil 1 large Orange, quartered 1/2 Lime, quartered 1/2 Red or White Onion, roughly chopped 4 cloves Garlic, smashed 1 tsp Dried Mexican Oregano 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1 tsp Salt 1/2 tsp Black Pepper 1 1/2 cups Vegetable Broth B. Assembly & Toppings 18-24 Corn Tortillas 1 Tbsp Oil (for crisping) Diced White or Red Onion Chopped Cilantro Lime Wedges Salsa Verde or Hot Sauce INSTRUCTIONS STEP 1: BRAISE (SIMMER) THE FILLING Sauté Aromatics: Heat 1 tbsp of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the shredded jackfruit and sauté for 5-7 minutes until they begin to brown lightly. Add Flavor: Stir in the onion, garlic, oregano, cumin, smoked paprika, salt, and pepp...