Jackfruit Carnitas

Ingredients

• 28 ounces young green jackfruit packed in water, drained
• 1 serrano chile pepper
• 1 tablespoon vegetable oil
• 0.5 cup chopped red onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon dried oregano, crushed
• 0.25 teaspoon smoked paprika
• 1 medium orange, zested and juiced
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon cider vinegar
• 0.75 cup finely chopped fresh pineapple
• 1 small Roma tomato, finely chopped
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh cilantro
• salt to taste
• 12 (6 inch) corn tortillas, warmed

Steps

1. Dry the jackfruit by patting it, then pull it into shreds. Remove the chile's seeds and chop the chile finely.
2. Set a large skillet over medium heat and warm the oil. Stir in 1/2 cup onion, the garlic and 1/2 of the serrano pepper; keep cooking and stirring for about 5 minutes, until tender.
3. Stir the jackfruit, cumin, 1/2 teaspoon salt, oregano and smoked paprika into the skillet and cook another 1 minute. Follow with the orange zest and juice, soy sauce and vinegar. Turn the heat up to medium-high, then cook, stirring, until almost all the liquid has evaporated and the jackfruit begins browning.
4. Make the salsa in a medium bowl by mixing the pineapple, tomato, 2 tablespoons onion, cilantro and the rest of the serrano pepper. Add salt to taste. Fill the tortillas with the carnitas and pineapple salsa.