Jackfruit Carnitas Tacos

Ingredients

Jackfruit Carnitas:

• 1 can (14 oz) unripe green or young jackfruit in brine, drained and rinsed
• 1 tbsp minced chipotle in adobo sauce
• 4 tsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp each salt and pepper
• 1 tbsp olive olive
• 1/3 cup diced onions
• 1/3 cup Cerveza Atletica Mexican Lager
• 1/3 cup pineapple juice
• 1/3 cup orange juice
• 2 tbsp lime juice

Pineapple Salsa:

• 1/2 cup diced pineapple
• 2 tbsp diced red onion
• 2 tbsp seeded diced jalapeño pepper
• 2 tbsp lime juice
• 2 tbsp finely chopped fresh cilantro
• 1 tsp honey
• Pinch each salt and pepper

Assembly:

• 4 corn tortillas, warmed
• 1 cup shredded red cabbage
• 1/4 cup crumbled queso fresco
• 1/2 avocado, pitted, peeled and sliced

Directions

Jackfruit Carnitas: 

1. Shred jackfruit; toss with chipotle, sugar, garlic, cumin, salt and pepper.
2. Heat oil in skillet set over medium heat; cook onions for 2 to 3 minutes or until slightly softened. Stir in jackfruit mixture; cook for 5 to 10 minutes or jackfruit starts to brown around edges. Stir in Cerveza Atletica Mexican Lager, pineapple juice, orange juice and lime juice; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce is thickened.
    

Pineapple Salsa: 

1. Toss together pineapple, onion, jalapeño, lime juice, cilantro, honey, salt and pepper. 
2. Let stand for 10 minutes.
    

Assembly: 

1. Serve jackfruit mixture in warm tortillas with salsa, cabbage, queso fresco and avocado.

Tip: Young, green or unripe canned jackfruit works best for this recipe. Ripe jackfruit is sweeter, and its texture will not yield a meaty consistency.