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1. Stem and seed the ancho and guajillo chilies. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant and slightly darkened — do not burn. Transfer to a bowl, cover with hot water, and soak for 15 minutes until pliable.
2 piece Dried ancho chili,
2 piece Dried guajillo chili
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2. Drain the rehydrated chilies and add them to a blender along with the chipotle chilies in adobo, garlic cloves, the juice of the orange, juice of 1 lime, cumin, Mexican oregano, smoked paprika, half the white onion (roughly chopped), salt, black pepper, and vegetable stock. Blend until completely smooth.
2 piece Dried ancho chili,
2 piece Dried guajillo chili,
2 piece Chipotle chili in adobo sauce,
1 piece Orange,
1 piece Lime,
4 clove Garlic cloves,
0.5 piece White onion,
1.5 tsp Ground cumin,
1 tsp Mexican dried oregano,
1 tsp Smoked paprika,
1 cup Vegetable stock,
1 tsp Salt,
0.5 tsp Black pepper
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3. Drain and rinse the jackfruit thoroughly. Using your hands or two forks, pull apart any large chunks into shredded, rough pieces that mimic pulled meat. Pat dry with paper towels — removing moisture is key to getting a good sear later.
2 can Young green jackfruit (canned in brine or water, drained)
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4. Heat 2 tablespoons of olive oil in a large, wide skillet or Dutch oven over medium-high heat. Add the shredded jackfruit in a single layer and sear undisturbed for 3–4 minutes until deep golden-brown on the underside. Stir and cook for another 2 minutes.
2 can Young green jackfruit (canned in brine or water, drained),
2 tbsp Olive oil
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5. Finely dice the remaining half of the white onion and add it to the pan. Sauté for 2 minutes until softened. Pour the chili sauce over the jackfruit, stir well to coat, and reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce thickens and the jackfruit is deeply flavored and tender.
0.5 piece White onion
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6. Once the sauce has mostly absorbed, drizzle the remaining 1 tablespoon of olive oil over the jackfruit and increase heat to medium-high. Press the mixture down with a spatula and let it cook undisturbed for 3–4 minutes until crispy and caramelized on the bottom. Flip in sections and repeat — you want those crispy, charred edges.
1 tbsp Olive oil
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7. While the jackfruit crisps, halve and pit the avocados, then slice or roughly dice the flesh. Thinly slice the red onion and squeeze the remaining lime juice over it to lightly pickle. Separate the lettuce into individual cup-shaped leaves.
1 piece Lime,
1 piece Butter lettuce or iceberg lettuce,
2 piece Ripe avocado,
0.5 piece Red onion
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8. Spoon generous portions of the crispy jackfruit carnitas into each lettuce cup. Top with sliced avocado, pickled red onion, fresh cilantro leaves, and thinly sliced serrano chili if using. Serve immediately.
2 piece Ripe avocado,
0.5 piece Red onion,
0.5 cup Fresh cilantro,
1 piece Serrano chili (garnish, optional)
