Jackfruit Carnitas

Ingredients 1 h 45 m 8 servings It looks like these ingredients aren't on sale today. 1 (19 ounce) can young green jackfruit packed in water, drained1 (12 fluid ounce) can or bottle bitter orange soda1/8 cup vinegar1/4 cup vegetable oil, divided1 lime, juiced1 onion, halved and thinly sliced1 tablespoon ground chili powder1 tablespoon grated panela (unrefined cane sugar)1 teaspoon ground black pepper1/2 teaspoon salt2 bay leaves8 corn tortillas1 cup sliced Mexican pickled carrots and jalapenos1/2 cup chopped fresh cilantro1 lime, cut into 8 wedgesAdd all ingredients to Rinse jackfruit, dry, and set aside. Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour. Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves. Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary. Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot. You might also like Crispy Pork Carnitas See how to make tender, tasty, crispy carnitas for tacos. Allrecipes Cooking School UP YOUR KITCHEN GAME Join Allrecipes Cooking School Today! Footnotes Cook's Note: If you can't find bitter orange soda, use regular orange soda or fresh orange juice, but reduce the panela by half and add a few dashes of bitters.