Vegetarian Authentic Mexican Carnitas

Discover the irresistible flavors of Vegetarian Authentic Mexican Carnitas, where tender shredded jackfruit takes center stage as a plant-based alternative to traditional pork carnitas. Infused with bold Mexican spices like cumin, smoked paprika, and oregano, and simmered in a citrusy blend of orange juice, lime juice, and vegetable broth, this recipe delivers an authentic taste experience. The jackfruit is crisped to perfection for a satisfying texture, then served in warm, charred corn tortillas and garnished with fresh cilantro, diced onions, and a squeeze of lime. Perfect for taco nights or family gatherings, this quick and easy vegetarian recipe is a flavorful twist on a classic that everyone will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) Canned young green jackfruit in brine
• 2 tablespoons Olive oil
• 1 medium White onion, finely chopped
• 4 cloves Garlic cloves, minced
• 0.5 cup Orange juice
• 0.25 cup Lime juice
• 1 cup Vegetable broth
• 2 teaspoons Dried oregano
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Bay leaf
• 12 Corn tortillas
• 0.25 cup Chopped cilantro
• 0.5 cup Diced white onion
• 4 Lime wedges

Directions

Step 1

Drain and rinse the canned jackfruit to remove the brine. Use your fingers or a fork to shred the jackfruit into smaller pieces resembling pulled meat.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped white onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 4

Introduce the shredded jackfruit to the skillet and stir well to combine with the onion and garlic.

Step 5

Add the orange juice, lime juice, and vegetable broth to the skillet.

Step 6

Stir in the dried oregano, ground cumin, smoked paprika, salt, black pepper, and bay leaf. Mix well to coat the jackfruit evenly with the spices and liquids.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 30 minutes, stirring occasionally until the jackfruit is tender and has absorbed most of the liquid.

Step 8

Remove the bay leaf. Increase the heat to medium-high to allow the remaining liquid to evaporate, stirring frequently and gently pressing the jackfruit to crisp up the edges slightly, about 5-10 minutes.

Step 9

Warm the corn tortillas on a dry skillet or directly over the flame to get a little char and make them pliable.

Step 10

Serve the jackfruit carnitas on the warm tortillas, topping them with chopped cilantro, diced white onion, and a squeeze of fresh lime juice from the wedges.

Nutrition Facts

Serving size	(2426.7g)

Amount per serving	% Daily Value*
Calories	2187.9

Total Fat 50.1g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 5705.5mg	0%
Total Carbohydrate 403.4g	0%
Dietary Fiber 71.0g	0%
Total Sugars 35.7g
Protein 55.6g	0%

Vitamin D 0IU	0%
Calcium 721.6mg	0%
Iron 16.3mg	0%
Potassium 4379.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 9.7%

Carbs: 70.6%