Vegetarian Authentic Mexican Carnitas
Discover the bold flavors of Mexico with this plant-based twist on a classic—Vegetarian Authentic Mexican Carnitas! Made with tender young green jackfruit, this recipe simulates the texture and richness of traditional pork carnitas while staying completely meat-free. Infused with zesty orange and lime juices, aromatic garlic and onion, and a fragrant blend of spices like cumin, smoked paprika, and oregano, every bite bursts with authentic Mexican flair. Slow-cooked to perfection and crisped up in the skillet for added texture, these jackfruit carnitas are served on warm, toasted corn tortillas and topped with fresh cilantro, diced onions, and a squeeze of lime. Perfect for taco nights or casual gatherings, this vegetarian spin on carnitas is easy to make, irresistibly delicious, and a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cans (20 oz each) Canned young green jackfruit in brine
- 2 tablespoons Olive oil
- 1 medium White onion, finely chopped
- 4 cloves Garlic cloves, minced
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 1 cup Vegetable broth
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 12 Corn tortillas
- 0.25 cup Chopped cilantro
- 0.5 cup Diced white onion
- 4 Lime wedges
Instructions
Drain and rinse the canned jackfruit to remove the brine. Use your fingers or a fork to shred the jackfruit into smaller pieces resembling pulled meat.
In a large skillet, heat olive oil over medium heat. Add the chopped white onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Introduce the shredded jackfruit to the skillet and stir well to combine with the onion and garlic.
Add the orange juice, lime juice, and vegetable broth to the skillet.
Stir in the dried oregano, ground cumin, smoked paprika, salt, black pepper, and bay leaf. Mix well to coat the jackfruit evenly with the spices and liquids.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 30 minutes, stirring occasionally until the jackfruit is tender and has absorbed most of the liquid.
Remove the bay leaf. Increase the heat to medium-high to allow the remaining liquid to evaporate, stirring frequently and gently pressing the jackfruit to crisp up the edges slightly, about 5-10 minutes.
Warm the corn tortillas on a dry skillet or directly over the flame to get a little char and make them pliable.
Serve the jackfruit carnitas on the warm tortillas, topping them with chopped cilantro, diced white onion, and a squeeze of fresh lime juice from the wedges.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5706 mg | 248% | |
| Total Carbohydrate | 403.4 g | 147% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 35.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
