Enjoy vibrant and savory carnitas-style vegetables, slow-cooked to perfection to create a hearty and satisfying plant-based alternative, ready in about 3 hours from start to finish.
Legim Carnitas
Description
Mexican Legim Carnitas is a creative plant-based dish that reinterprets traditional carnitas using shredded jackfruit and a medley of vegetables simmered in citrus juices and aromatic spices. The jackfruit and vegetables are slowly cooked until tender, then finished in the oven to crisp up the edges. This versatile recipe works wonderfully as a filling for tacos, burritos, or bowls, offering a flavorful and healthy twist on a Mexican classic.
Ingredients
Instructions
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In a large heavy pot, combine the shredded jackfruit, red onion wedges, minced garlic, red and green bell pepper slices, orange juice (with the spent peel), lime juice, salt, black pepper, cumin, oregano, bay leaves, and vegetable broth. Bring the mixture to a simmer over medium heat, then reduce to low. Allow the vegetables and jackfruit to cook gently for about 2 hours 30 minutes until they are infused with the flavors and tender.
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Preheat your oven to 425°F (220°C). Remove the bay leaves and, if desired, use a fork to gently break up any larger pieces of jackfruit or vegetables. If the mixture seems a little dry, stir in a few tablespoons of the reserved cooking liquid.
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Spread the jackfruit and vegetable mixture evenly on a baking sheet. Drizzle with vegetable oil and, if you like extra heat, add the sliced jalapeño pepper over the top. Place the baking sheet in the preheated oven.
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Bake for approximately 10–15 minutes, stirring once halfway through, until the edges of the jackfruit and vegetables become crispy and slightly caramelized.
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Allow the carnitas to rest for 10 minutes before serving to let the flavors settle. Serve hot as a filling for tacos, burritos, or bowls, and enjoy your delicious and inventive Mexican Legim Carnitas!
Mexican Legim Carnitas, vegan carnitas, plant-based carnitas, jackfruit carnitas, Mexican
