Chipotle Chili CarnitasFeb 02 2012 by
Sometimes I find inspiration for recipes in the weirdest places. A couple of months ago I was standing in line at the grocery store and ended up having a conversation with the cashier about vegan restaurants in our area. She mentioned that there was a place in LA (sadly, it’s now closed) that served a taco with jackfruit which reminded her of pulled pork. I’ve tried my fair share of faux meat products and I honestly can’t say I’ve been all that overjoyed with the options so I was seriously intrigued to hear about a fruit that resembles pulled pork. After a quick google search on the topic the wheels in my head started turning and a recipe was born. I’ve actually been making these carnitas (as well as a few other jackfruit inspired recipes – those will be coming soon) for some time now but I knew that this was the perfect Super Bowl recipe and wanted to wait to share it with you. With such a beautiful and flavorful dish, I’ll bet your guests won’t even realize you skipped the meat!
For the Chipotle Chili seasoning:
- 2 tsp ground cumin
- 1/2 tsp chili powder
- pinch cayenne pepper
- 1/4 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- pinch cinnamon
- black pepper to taste
- 1-2 tsp lime juice
- 2 tsp reduced sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free soy sauce)
For the Carnitas:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, finely diced
- 1 tbsp honey, maple syrup or coconut nectar
- 1 can (20 ounces) Jackfruit (sometimes called Young Jackfruit) in brine (do not use the kind that is in syrup), drained and rinsed
- 6 tortillas of your choice
- 1 medium tomato, diced
- cilantro, roughly chopped
- Prepare your jackfruit by removing the hard center core. Discard the core and set the remaining fruit aside.
- In a large sauté pan over medium high heat add the oil, onions and garlic. Sauté until the onions are translucent.
- Add the Chipotle Chili seasoning to the pan and stir well until the onions and garlic are coated. Add the jackfruit and honey and stir well.
- Cook for about 30 minutes, stirring occasionally to help break up the jackfruit. Once the jackfruit softens it becomes easy to shred and break apart.
- After the jackfruit is cooked, remove from the heat and spoon the mixture evenly among the tortillas. Top with some diced tomato and cilantro and serve.
Makes 6 servings.
Serving size based on 1/6 of the jackfruit mixture only. Does not include tortilla, tomatoes or cilantro.
Nutrients per serving: Calories: 71, Cal. from Fat: 20.5, Total Fat: 2.5g, Sat. Fat: 0g, Carbs: 11.5g, Fiber: .5g, Sugars: 3.5g, Protein: 1g, Sodium: 84mg, Chol: 0mg
The Chipotle Chili seasoning is a spice mixture I created years ago and is one of my favorite seasoning mixtures to use for Mexican inspired dishes. Although it’s definitely got some heat to it so if you have a favorite seasoning mixture that you like to use feel free to substitute for the spice mixture in this recipe. Also, if you’re not a big fan of spicy meals then add just a touch of chili and cayenne pepper to the mix.
The jackfruit mixture can be stored in an airtight container in the fridge for up to 1 week.