Jackfruit Carnitas with Tomatillo-Avocado Salsa

We are in marathon mode!  Missoula is 3 weeks away, we had our longest run of training yet this past Saturday, so Friday night was all Gatorade + keeping it chill.  We’re at this point with marathon training where Friday happy hour or a Friday night out just isn’t a thing.  For me, I’m scared to initiate meeting up with a friend on a Friday since I’m so wholeheartedly tryinig to steer away from any indulgent snacks or that beloved Friday drink.  Saturdays are big run days, so I joke that my Friday nights equate to “no fun Lesley.” I am missing Friday night being a night on the town, hangout with some friends kinda occasion.  But in the spirit of sticking to training and trying to keep a Friday night in on the up and up, I’m still taking on that Friday night kitchen project to whip up something we’re excited to eat - just serving it with a bubbly low-calorie lemonade mocktail + chasing It with a Gatorade Zero (seriously).

Regardless, this Friday night meant tacos.  Specifically my most favorite Jackfruit Carnitas with Tomatillo-Avocado Salsa.  These tacos are the perfect medley of flavorful taco “meat,” a zingy sauce, and fresh herbs + veggies to top it off.  At its core, it’s such a good carnitas mimic!  The perfect blend of fresh orange + spices, and the texture is perfect for tacos.  But the sauce - it’s like a lighter style guac and it’s real good! I’m making tomatillo sauce for every taco night from here on out.  It’s equal parts creamy salsa + guac, and it’s perfect.  Dunk your chips in it, put globs of it on your tacos - it’s eat it by spoonful good.    A perfect fun meal for a Friday night in, and the perfect fuel for a Saturday 20-miler.

 
 

For the salsa

  • 4-5 tomatillos, rinsed + cut in half

  • 1 poblano, halved

  • 2 jalapeños, halved

  • 2-3 garlic cloves, smashed

  • EVOO

  • 2 avocados

  • 1 lime, juiced

  • 3 tbsp water

  • 1 c. cilantro 

  • Salt + pepper 

For the jackfruit tacos

  • 3 tbsp canola oil

  • 3 cans of jackfruit

  • 2 tbsp cumin

  • 1 tbsp seasoning blend (I use a standard seasoning salt or a Mexican blend)

  • Juice from 1 orange

  • 3-4 tbsp chicken stock

  • Salt + pepper

  • Radish, cut into matchsticks

  • Scallions, thinly sliced

  • A Mexican slaw or refried beans served on the for a little fun (for serving)

Preheat the oven at 400.  Line a baking tray with foil and place the tomatillos, poblano, jalapeños, + garlic cloves on the tray.  Drizzle with oil, toss, and roast the veggies for 25-30 minutes.  Toss at the 15 minute mark.  You want the peppers to be slightly charred + the tomatillos soft.  Let the veggies cool on the tray for 15 minutes.  Place the roasted veggies, the meat from 2 avocados, and all other salsa ingredients in the food processor.  Puree until you can have a smooth, creamy mix - adding a bit more lime juice or water if you want a thinner consistency.  Cover + set aside in the fridge.

For the jackfruit, rinse all the canned jackfruit, and shred jackfruit with your hands - removing the rinds + seeds and set aside on a cutting board.  Chop up the rinds and seeds into fine pieces.  

Add 3 tbsp oil to a large Dutch oven, and turn the heat to medium.  When the oil is hot, add in the all of the jackfruit + stir to coat in the oil.  Add in the seasonings, orange juice, and chicken stock, and stir.  Place the lid on top, reduce the heat to medium low, and let it cook so that the jackfruit tenderizes.  Cook covers over low heat or 75 minutes.

Turn the oven to 450 + cover a baking sheet with foil.  Transfer the jackfruit to the baking tray and spread over the sheet.  Place the jackfruit in the over for 15-30 minutes - stirring every 5 minutes and removing the jackfruit when it’s been cooked to the desired level of crispiness.   You want the jackfruit to have the crispy edges - similar to traditional carnitas.

Serve the jackfruit in warmed tortillas, garnish with fresh radish, scallions + cilantro,  and a dollop of the green salsa.  Perfection!

Lesley ZehnerComment