JACKFRUIT CARNITAS TACOS

SERVES 4

Fruit tacos? Not quite. Here, we’re talking about green, unripe jackfruit, which tastes savory, almost like mushrooms without the earthiness. It’s pretty amazing. The best thing, though, is the texture. It stays firm and chewy when cooked and shreds up just like pulled pork. Boom—plant-based carnitas! I rarely use canned food, but jackfruit works. Most Asian markets sell brined green jackfruit in cans, and health food stores often carry green jackfruit in vacuum-pack pouches. Look for unseasoned jackfruit from the Jackfruit Company or Upton’s Naturals. Then season, braise, and serve in tortillas with your favorite taco adornments. Yum! —CHAD

JACKFRUIT AND SPICE RUB

3 cups green jackfruit (from a pouch), drained and rinsed

3 cloves garlic, minced

½ teaspoon paprika

½ teaspoon granulated onion

½ teaspoon freshly ground black pepper

¼ teaspoon ground chipotle pepper

¼ teaspoon ground coriander

¼ teaspoon ground cinnamon

Sea salt to taste

BRAISING LIQUID

2½ tablespoons everyday olive oil

1 medium onion, diced

1 cup Vegetable Stock (here) or store-bought

¼ cup orange juice

1 lime, juiced

2 tablespoons maple syrup

1½ teaspoons minced fresh oregano

2 bay leaves

1 chipotle chile in adobo sauce, minced

Sea salt to taste

ASSEMBLY

8 to 10 Fresh Corn Tortillas (here) or store-bought

1½ avocados, pitted, peeled, and sliced

½ cup finely shredded cabbage

Heirloom Tomato Salsa (here) or store-bought

½ cup picked cilantro leaves

2 limes, cut into wedges

FOR THE JACKFRUIT AND SPICE RUB: Cut the inner cores from the drained jackfruit, then slice the cores into strips. (The cores will not shred like the rest of the fruit so you need to slice them.) Place all the jackfruit in a medium bowl.

Mix together the garlic, paprika, granulated onion, black pepper, chipotle pepper, coriander, cinnamon, and salt. Sprinkle the spice rub over all of the jackfruit and mix together, roughly shredding the jackfruit. While mixing, pick out any visible seeds. Let marinate in the refrigerator for at least 1 hour or up to overnight.

FOR THE BRAISING LIQUID: Heat a small Dutch oven or shallow pot over medium-high heat. Add the oil, then the diced onion, and sauté until the onion is golden, 4 to 5 minutes. Add the jackfruit and stir until it begins to stick to the pan, 2 to 3 minutes. Add the stock, stirring to deglaze the pan. Stir in the orange juice, lime juice, maple syrup, oregano, bay leaves, and chipotle. After a minute or two, taste the mixture and season lightly with salt until it tastes good to you. The mixture will cook down later and reduce in volume, so avoid making it too salty.

Bring to a simmer, breaking up the jackfruit with a potato masher or fork. Reduce the heat to medium low, cover, and cook until most of the liquid reduces to a sauce that coats the jackfruit, 20 to 25 minutes. Stir frequently to break the jackfruit into shreds and prevent sticking.

TO ASSEMBLE THE TACOS: Serve the jackfruit on tortillas with avocado, cabbage, salsa, cilantro, and lime wedges for squeezing.