Shredded Jackfruit Tacos
Prep time: 10 mins
Cook Time: 15-20 mins
Total time: 30 mins
Servings: 12 Tacos
Author: MC
Ingredients
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3 Cans of Young jackfruit in water or salt brine (60oz total)
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1 Cup Sofrito (Homemade if possible) (Optional for Puerto Rican flavor)
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1 Tablespoon Garlic powder
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½ Tablespoon Black pepper
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1 Tablespoon Turmeric powder
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1 Tablespoon Cumin powder
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2 Tablespoons Poultry seasoning (optional)
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½ teaspoon red pepper powder
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Pinch of cinnamon
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Coconut oil (½ cup)
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Pinch of salt
Instructions
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Strain Jackfruit 3 times under water to ensure all of the brine (juice) is strained out.
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Using a kitchen fork, shred each Jackfruit wedge until completely separated (do not remove seeds or any other part).
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Once all jackfruit is shredded and chopped, add it to a large bowl and mix in all of the Oil, Seasonings, and Sofrito, in that order.
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Once mixed well, let sit for 15-30 minutes to soak up the flavors.
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After the filling has soaked, in a sauté pan on medium heat add a little oil to coat the pan and 3 tablespoons of Sofrito.
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Once the oil is heated, add in ALL of the jackfruit filling and cook for 15 minutes, constantly stirring to prevent burning.
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Let cool and add to Tamales, Pasteles, Rice, Tacos, or whatever your heart desires.
Chef Notes:
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You can cut the recipe in 1/3 if you prefer a smaller batch.
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You can make this the night before for extra flavor absorption, simply follow 1-4 and place it in the refrigerator overnight
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Wash the jackfruit a few times to get rid of the taste.
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Young jackfruit hasn't developed the sweet taste yet, which is why we recommend using young jackfruit.
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