Jackfruit Carnitas Nachos
5.0
(1)
It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas.” Layer them high atop tortilla chips, cheese, and black beans before heating through in the oven until melty. Top these hearty nachos with pickled jalapeños, sliced radishes, and all the fixings. They’re perfect for dinner, game day, or any time you want to serve a crowd. Bonus party tip: When you’re layering your chips on the baking sheet, mound them a bit higher in the center to make for a dramatic presentation.
The jackfruit acquires huge flavor as it simmers in sauce made from chipotle salsa, taco seasoning, and smoked paprika. Once tender, it easily shreds into a texture resembling pulled pork. Don’t just use it for nachos: Add it to tacos or burritos, or try making a potato breakfast skillet with it. It’s a delicious plant-based meat alternative that takes just minutes to prepare.
Note: Jackfruit is a fruit from South Asia that is similar in shape and texture to breadfruit or soursop, with a hard, dimpled shell and a pulpy, edible center. In its ripest form, the fruit has a sweet tropical flavor and slightly chewy texture and is used in desserts and fruit salads all over South and Southeast Asia. Unripe jackfruit has a completely different profile: not sweet at all (almost bland) and shreddy. Be mindful to purchase the young green unripe variety packaged in a very light brine. This type readily absorbs seasonings and spices, making it an ideal canvas for any flavor you like.
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What you’ll need
Young Green Jackfruit
$39 At Walmart
Chipotle Sauce
$1 At Walmart
Sheet Pan
$28 At Amazon
12-Inch Skillet
$28 At Amazon
Recipe information
Total Time
40 minutes
Yield
4–6 servings
Ingredients
Jackfruit
Nachos and Assembly
Preparation
Carnitas
Step 1
Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Add 1 large onion, finely chopped, and 4 garlic cloves, finely chopped; season with kosher salt and freshly ground pepper. Cook, stirring often, until onion is softened and translucent, about 4 minutes. Add ¼ cup tomato paste, 2 tsp. taco seasoning mix, 1 tsp. sugar, and ½ tsp. smoked paprika. Cook, stirring often, until mixture is fragrant and onion is evenly coated, about 2 minutes. Add one 20-oz. can or two 14-oz. cans green jackfruit, drained, ¹⁄₃ cup chipotle sauce, ½ tsp. dried oregano, preferably Mexican, and 1 cup water; stir to combine. Bring to a simmer and cook, stirring occasionally and mashing jackfruit with a potato masher until finely shredded (it should resemble pulled pork), until sauce is slightly reduced and coats jackfruit, about 5 minutes. Taste jackfruit carnitas and season with more salt and pepper if needed.
Do Ahead: Carnitas can be made 3 days ahead. Chill airtight.
Nachos and Assembly
Step 2
Place a rack in middle of oven; preheat to 350°. Arrange half of 18 oz. thick-cut tortilla chips on a large rimmed baking sheet. Top with half of 16 oz. Monterey or pepper Jack, cheddar, or Oaxaca cheese, coarsely grated (about 4 cups), half of jackfruit carnitas, and about half of one 15-oz. can black beans, rinsed. Top with remaining chips, mounding them slightly in the center, followed by remaining cheese, carnitas, and black beans. Lightly season with salt and bake until cheese is melted, edges of chips are slightly darkened, and mixture is warmed through, 10–12 minutes.
Step 3
Top nachos with one 7-oz. can salsa casera or 1 cup drained pico de gallo and ¼ cup finely chopped drained pickled jalapeños; dollop sour cream and guacamole over. Scatter thinly sliced radishes, cilantro leaves with tender stems, and thinly sliced scallions on top. Serve with lime wedges for squeezing over.
Recipe notes
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