Literally means “little meats’ ‘ here we use jackfruit as the basis and braise and fry it with some Mexican spices and serve with a charred mango salsa, smashed avocado and some pickled cabbage. This makes a delicious meal anytime of the day!
Jackfruit Carnitas with Mango Salsa
Literally means “little meats' ' here we use jackfruit as the basis and braise and fry it with some Mexican spices and serve with a charred mango salsa, smashed avocado and some pickled cabbage. This makes a delicious meal anytime of the day!
1small red onion
1/2fresh red chilli
pinch of salt
Charred Mango Salsa
6corn or wheat tacos
First step, prep the ingredients for the jackfruit carne, peel and dice the red onion and clove of garlic, finely dice the ½ red chilli and drain and rinse the jackfruit and finely chop. Heat a wide bottomed pan on high heat and add in 1 tsp of oil. Once hot add in the cumin seeds, onion and chilli and fry for 3-4 mins, add in the garlic and jack fruit and fry for a further 2-3 mins, add in the rest of the spices for the jackfruit carne as well as the tamari and tomato puree, mix well until the flavours are well distributed. Add in 2 tbsp of water and allow to braise mixing through while deglazing any stuck jackfruit from the pan. Taste and adjust the seasoning to your liking and remove from the heat and set aside.
Next let's make the charred mango salsa. Cut the cheeks off the mango and char them on a hot pan until golden on the flesh side. Remove from the skin and cut into small pieces. Cut the cherry tomatoes in quarters, peel and finely dice the red onion, finely chop the coriander and mix it all together with the juice of half a lime, season with salt and black pepper to your liking.
For the smashed avocado, remove the flesh from the skin and mash with the juice of the other half of the lime and a generous pinch of salt, mash until smooth and taste and adjust the seasoning to your liking.
To serve ideally slightly char the tacos on a dry pan until slightly crispy, add a layer of smashed avocado, some mango salsa, pickled cabbage followed by the jackfruit carne on top. Repeat with the remaining tacos and filling. Enjoy!