Vegan Carnitas Tacos (Crispy & Tender)

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

1. 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.
2. Add Flavor: Stir in the onion, garlic, oregano, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes until fragrant.
3. Braise: Add the vegetable broth. Squeeze the juice from the orange and lime quarters into the pot, then drop the fruit rinds into the pot along with the filling.
4. Simmer: Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 45–60 minutes, or until most of the liquid has been absorbed and the jackfruit is very tender. Remove the orange and lime rinds.

STEP 2: CRISP THE CARNITAS

1. Preheat & Prep: Preheat your oven broiler to high (or heat 1 tbsp oil in a large skillet over high heat).
2. Broil (Oven Method): Spread the filling onto a baking sheet in a thin layer (if the filling is wet, reserve the liquid). Broil for 3-5 minutes, watching very carefully, until the edges of the carnitas are slightly crispy and browned.
3. Finish: If using the oven method and the filling seems dry, drizzle a tablespoon or two of the reserved braising liquid over the crispy carnitas.

STEP 3: ASSEMBLE

1. Warm Tortillas: Warm the tortillas on a dry skillet or griddle for about 30 seconds per side until soft and pliable.
2. Assemble: Fill the warmed tortillas with the crispy carnitas. Top generously with fresh diced onion, chopped cilantro, and a final squeeze of lime juice. Enjoy!