It’s Cinco de Mayo, and I don’t have a lot of time to waste! I was in the middle of a lesson plan with my kiddos when I remembered this culinary holiest of holidays! Anytime I get a chance to eat Mexican food, I do! I also do it with extreme vigor, hence, these nachos! Served with my Queso Blanco, these babies will have you dancing in your kitchen! Why do you ask, are they so good?
Because the “jackfruit carnitas” is the star of the show. Not going to lie. I can be found eating it fresh out of the oven while it’s still on the baking sheet! I love this recipe and find that finishing it in the oven is why it goes from good…to out of this world! Even your hardcore meat-eating friends will LOVE these nachos!
Don’t be afraid of the number of ingredients. They are primarily spices. If you don’t want to make the spice mix, you can always grab a pre-made Mexican spice mix at the grocery store. You can also make the carnitas in advance, then slow-warm them in a 350°F oven. Just sprinkle the jackfruit with 2 tbsp of water, and stir well. Add to a prepared baking sheet and warm in the oven for 20 minutes! ¡Ahí lo tienes!Print
- 3 Tbsp olive oil
- 1 medium white onion, diced
- 4 garlic cloves thinly sliced
- 1 tsp smoked paprika
- 1 tsp smoked cumin
- 1 tsp coriander
- 1 tsp chili powder, to taste
- 1 pinch cinnamon
- 1/8 tsp cloves, or to taste
- 2 Tbsp tomato paste
- 2 ( 20 oz) cans young green jackfruit in water
- 1/4 cup soy sauce
- 3 Tbsp maple syrup
- ¼ tsp pepper
- 1 tsp salt
- 2 tsp liquid smoke
- 2 limes, juiced
- 2 large oranges, juiced (or 3/4 cup natural orange juice)
- 1 Tbsp cider vinegar
- Quality corn tortilla chips (I use Late July Organic)
- Vegan sour cream (I use Tofrutti)
- Chives, or my favorite, pickled red onions
- Diced jalapeños, raw or pickled
- Diced avocado, optional
- Diced tomato, optional
- Lime wedges
- Smoked Paprika
- Vegan Queso Blanco
- Preheat oven to 425° F. Prepare a baking sheet with parchment paper.
- Drain jackfruit in a colander and use your fingers, and shred jackfruit into pieces. (I generally pick out the seed pods and toss them). Set aside.
- Heat a medium skillet (I use cast-iron) over medium heat. When the pan is warmed, add oil. Add onion and cook until softened, translucent, and lightly caramelized, about 7-8 minutes. Add sliced garlic and cook until soft and fragrant, about 1-2 minutes.
- Add spices. Mix well and sauté for 30 seconds to a minute.
- Add tomato paste and stir well.
- Add prepared jackfruit and soy sauce, maple syrup, liquid smoke, citrus juices, and cider vinegar. Stir well—season with salt and pepper. Simmer the mixture gently for another 10-15 minutes. Carefully remove from pan and add to prepared baking sheet. Add to the oven, and slow roast jackfruit for 20 minutes, or until edges begin to crisp and brown. While the jackfruit is in the oven, prep your toppings.
- Chop avocados, green onions, and tomatoes. Shred the lettuce.
- Remove jackfruit from the oven and immediately season jackfruit with fresh lime juice, 1/2 tsp smoked paprika, salt, and pepper. (Mix spices together in a small bowl and sprinkle over the top).
- Assemble nachos, add your favorite ingredients, and enjoy!