This recipe appeared on Melisser Elliott’s blog, The Urban Housewife. When served fresh, this South Asian fruit is sweet, with a spiky exterior.
This recipe appeared on my blog, The Urban Housewife, after a trip to a certain Southern California restaurant with jackfruit a on the menu sparked my interest. When served fresh, this South Asian fruit is sweet, with a spiky exterior. In this case, we’re using young jackfruit in a can; although it doesn’t have much flavor, the texture quite meaty when cooked. Jackfruit can be found at most Asian or Indian grocers, typically in a green can. (Be sure to get the kind that’s packed in water or brine, not syrup)
- 2 (20 ounce) cans of young green jackfruit , in brine or water, not syrup
- 2 tablespoons mild chile powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 large onion
- 4 cloves garlic, minced
- 12 ounces salsa verde
- juice from one lime
- Drain and rinse the jackfruit thoroughly.
- With your hands, press the moisture out of each piece and add it to your crockpot.
- Add the Chile powder, cumin, oregano, pepper, paprika and cayenne to the jackfruit, coating each piece.
- Add the onion and garlic, then cover the seasoned jackfruit with the salsa verde, taking care to cover everything.
- Add the lime juice
- Turn the crockpot to low, and let it simmer for 6 to 8 hours.
- [br]For cooking on the stovetop: Add the ingredients to a large pot, follow the same assembly directions. Bring to a boil, then simmer on low, covered, for at least one hour, preferable 2, stirring occasionally. If the mixture sticks, add a little more salsa verde or water. Some browned bits are fine. When finished, the jackfruit will have changed colors and be slightly moist and browned. I try to cook a fair amount of the liquid out, which gives it a meatier texture.
- Serve the Jackfruit in tortillas with additional salsa, a squeeze of limejuice and any other taco toppings you enjoy!