BeginnerIngredients
Ingredients:
Jackfruit Carnitas:
2 cans jackfruit (or 1 lb fresh)
3 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
4 Tbsp coconut oil
1 jalapeño, finely chopped
½ tsp smoked paprika
½ C freshly squeezed orange juice
2 Tbsp adobo paste
½ C yellow onion, chopped
1 tsp salt
Tacos:
10 mini corn tortillas
2 avocados, diced
4 radishes, thinly sliced
1 mango, diced
Cilantro, to garnish
Fresh lime juice, to garnish
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Large Bowl
- Spoon
- Forks
- Knife
- Grill or skillet
Timing
Prepping time: 15 minutes / Sous vide cooking time: 3 hours (excludes sous vide cooking time)
Servings
5
Directions
- Set circulator to 181°F (83°C).
- Combine all carnitas ingredients in a large bowl and mix.
- Transfer the contents into a large sous vide pouch and seal.
- Cook in water bath for 3 hours.
- When done, open pouch and shred the jackfruit.
To Serve:
Warm tortillas on a grill or hot skillet for 1 minute. Top with jackfruit carnitas, avocados, radishes, and mango and garnish with cilantro and a squeeze of fresh lime juice.
Buy the Magazine
Buy NowDedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.
