Jackfruit Carnitas with Celery Root Tortillas

There have been so many times where I cook for other and find that they have food allergies or sensitivities. I love to accommodate them without compromising on the flavours. I decided to treat my friends (one vegetarian and one gluten free) to a delicious carnitas taco.

How would one go about doing that? I still wanted the flavours of the pork carnitas but had to look for a pork alternative. After doing some googling, I found that you can get a “imitation pulled pork” texture from jackfruit. You would need to find jackfruit that is green and in brine. The green jackfruit isn’t sweet and had little flavour so it can pick up any flavour that you put on it.

To make the jackfruit carnitas, you will need to add some of the flavours. Prepare the ingredients and place them into a bowl. Drain the jackfruit and remove any large seeds. Add 1/4 cup onion, 1 tsp lime juice, juice from 1/2 orange, 1 tsp cumin, 1 tsp oregano, and 2 tbsp instant vegetable stock. Let this marinate for at least 30 minutes.

After marinating, place everything into a frying pan and cook on medium. As the jack fruit cooks, you will be able to shred them into pieces that looks like shredded pork. Cook until the jack fruit browns. Give it a taste and adjust some of the flavours. Add more vegetable stock as needed.

Carnitas is not complete with some form of wrap. Instead of a soft chewy flour wrap, I decided to make a celery root tortilla. This is gluten free and delicious. To make the wraps you will need to prepare a celery root. Peel the celery root and carefully slice it into thin pieces.

Pan fry the pieces on a hot frying pan. You can use any oil but I decided to fry it in butter.

Top left – jack fruit carnitas, Bottom right – pork carnitas

Assemble with your favourite ingredients. I like mine with salsa, cilantro, tomatoes,and avocado!! Enjoy.

Ingredients

  • 1 can of green jackfruit in brine
  • 1 large celery root
  • 1 tsp lime juice
  • 1/2 orange, juiced
  • 1/4 onion
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 tbsp instant vegetable stock mix

Did you enjoy this recipe? Try out some of our other recipes on our blog.

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