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  • Jackfruit Carnitas

    From the masterminds behind Club Mexicana, these delicious Mexican-inspired taco's are 100% vegan, bursting with flavour and served with all the trimmings - cue adding excessive amounts of sour cream and charred pineapple salsa...

    "Literally meaning 'little meat'; pulled jackfruit, roasted and served in a taco with charred pineapple salsa, coriander and sour cream." - Meriel Armitage, Founder

    Jackfruit Carnitas

    Makes 5/6 

    I N G R E D I E N T S 

    For the Jackfruit:
    2x can Jackfruit in water or brine
    1-2 fresh jalepeno chillies
    4 cloves garlic
    Rapeseed or veg oil
    2 tbsp ground cumin
    1/2 tbsp oregano
    2 cups of your favourite salsa
    2tbsp Mexican hot sauce
    1 cup nutritional yeast

    For the Charred Pineapple Salsa:
    1 cup pineapple juice
    1/2 white onion
    1 jalepeno
    2 cloves garlic

    For the Sour Cream: 
    1x tub Unsweetened soy, almond or coconut yoghurt
    2-3 Lemons
    1/4 teaspoon of salt (or to taste)

    M E T H O D 

    Drain the jackfruit. Then, put 2 tbsp oil in a large frying pan and heat until smoking: add the jackfruit, sprinkle with fine sea salt (until well covered) and cook until crispy, turning regularly. This will take about 30-45 minutes. You want the water in the jackfruit to evaporate so it will soak up the sauce well. 

    Whilst the jackfruit is cooking, finely chop the onion and the garlic, and slice the jalepeno into rounds. Add 1 tbsp oil to the pan and cook everything until the onion is translucent (5-10 mins). Add jackfruit and 1/2 cup of garlic or veg oil and cook, stirring, for 5 minutes.

    Add the cumin and the oregano and stir into the jackfruit well. Add the salsa and hot sauce and cook for another 10 minutes, or until all the sauce has been absorbed. Add the yeast flakes and stir in well. Cook everything for another 5-10 minutes to allow flavours to combine.

    To make the pineapple salsa heat a frying pan until it is very, very hot, then add onion and jalepenos, turning until they are charred on all sides. Add the garlic and char for a few seconds. Put the pineapple juice in a saucepan, add the garlic, onion and jalepenos and reduce the liquid by half. Add a pinch of salt.Put in a high speed blender and blend until smooth, but retaining a little texture.

    To make the sour cream, mix 1 lemon with the yoghurt, add more salt and lemon to taste, depending on how sour you like your cream! 

    To plate: Heat your pan until very hot (again!); add a tiny drop of oil and spread it round the pan. Place tacos in the pan (as many as you can fit in one go) and cook until they bubble slightly (around 10-20 secs), then flip and do the same on the other side.

    Place tacos on a heated plate, and use a dessert spoon to put a spoon full of salsa on each taco and spread it around. Place a tablespoon (or more if you're hungry and on't mind mess!) of the jackfruit on each taco. Drizzle sour cream over the top; add coriander and any extra chilli! 

    Recipe & photography by Club Mexicana, follow them on Instagram @clubmexicana