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Kitchen Tricks
- Be sure to drain and rinse canned jackfruit well to remove any syrup or brine taste.
- Cook the jackfruit on medium heat to allow it to caramelize slightly, enhancing flavor.
- Use fresh lime juice just before serving to keep the bright citrus notes vibrant.
Ingredients 0/19
Why This Recipe Stands Out
Step 1
Stir the jackfruit with garlic, paprika, onion powder, black pepper, chili powder, cumin, and salt in a big bowl. Use your hands to shred the jackfruit as you mix until it looks like pulled pork.
Step 2
Heat some oil in a large skillet over medium heat. Toss in the shallot and cook until it softens, about 2 to 3 minutes. Add the seasoned jackfruit to the pan and let it cook together for 4 to 5 minutes. It's totally fine if the jackfruit sticks a bit to the pan—that adds flavor.
Step 3
Pour in a splash of water and give everything a good stir, scraping up any tasty bits stuck to the bottom. Then add the orange juice, lime juice, chipotle pepper, maple syrup, oregano, bay leaves, and a pinch of salt and pepper. Stir it all together well.
Step 4
Let the mixture simmer gently, stirring now and then and breaking up the jackfruit more if you need to, for about 25 minutes. If there’s too much liquid, just drain some off—you want it nice and saucy but not watery. Give it a taste and adjust the seasoning if needed.
Step 5
Serve the jackfruit filling warm on corn tortillas and enjoy!
