Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • (2) 20-ounce cans young green jackfruit in water or brine
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon liquid smoke
  • For serving: tortillas, guacamole, diced red onion, lime wedges, cilantro and sliced jalapenos

Instruction

  • Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired. I like the texture better with the tougher parts removed.
  • Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent. Now add the jackfruit and 1/2 cup of water, cover and simmer for about 10 minutes to soften the jackfruit.
  • While the jackfruit simmers, make the wet spice mix by stirring all the ingredients together in a small bowl. Preheat the oven to 425 degrees F at this time and line a large baking sheet with parchment paper.
  • After 10 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture. Add the wet spice mix and stir into mashed jackfruit, and cook for 5 minutes, stirring frequently.
  • Now add in the orange juice, lime juice and liquid smoke and simmer on low heat for about 10 minutes.
  • Spread the jackfruit onto the prepared pan, evenly, and bake for 15-25 minutes, until it's golden, crispy and even a bit blackened in some spots.
  • Remove from the oven and serve warm in tortillas, burritos, bowls or wherever you desire with guacamole, diced red onion, sliced jalapenos and cilantro.