jackfruit carnitas

jackfruit has been on my radar for quite some time now - i'd seen photos of it prepared and frankly couldn't get over how much it looked like meat.  i am really not the kind of vegan who misses meat - there is nothing about it i miss in fact.  not it's look, not it's taste, not it's texture & certainly not the amount of pain another must suffer to make it possible.  but that said, if these traits help someone make a vegan choice for dinner occasionally i'm totally down with it.

and do you know what i am into?  trying new things & utter yumminess.  and these jackfruit tacos totally fit the bill.

i picked up a can of jackfruit in april when in toronto's chinatown and finally tired it out on family friends a few weeks ago - some serious meat-loving friends - and it got 2 big thumbs up.  since then i've been searching high & low for more but it doesn't seem to be found 'round these parts.  so big thanks go out to my girl susie for seeking out the elusive jackfruit in her new hometown of toronto to make this meal possible.  {by the way, jackfruit is actually quite easy to find in any big city - just look at your neighbourhood asian grocer - but make sure you choose the young jackfruit packed in water - not the one packed in syrup!}

jackfruit carnitas
serves 4
1 can young jackfruit packed in water
1 tbsp extra virgin olive oil
1 medium onion, minced
2 tbsp achiote sauce
2 tbsp salsa verde
1/4 cup vegetable broth or water

to serve:
corn tortillas
salsa fresca
guacamole or avocado slices
refried beans (optional but will help fill hungry bellies!)
lime wedges

heat the oil in a large skillet and saute the onion with a few pinches of sea salt until softened.  open the can of jackfruit, drain & rinse well.  squeeze any excess liquid from each piece of fruit and add to the onions, breaking it up gently with your fingers as you do.  stir to coat with oil.  add in the achiote, salsa & broth and stir well.  bring mixture to a simmer and cover, letting it cook over low heat for 30 - 40  minutes stopping to stir it here and there helping to further break up the jackfruit.

pile into soft corn tortillas and top with salsa fresca & avocado slices and whatever else suits your fancy.  after finding sweet corn in my csa last night i couldn't help but throw in some raw kernels, sliced straight from the cob.  {and for those of you who follow on facebook too you'll know that i was so overcome by the first round of sweet corn last night that i didn't stop there and ate another two cobs!  no shame, no shame...}

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also helping with inspiration for this challenge is the latest gastropost mission, a fun weekly foodie play-along from the national post - so if you're reading the paper sunday morning you might just see mention of these too!