fiesta carnitas tapas board________________________________Savory jackfruit carnitas star in this Mexican-themed charcuterie board perfect for summertime snacking.
Ingredients
jackfruit carnitas
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 2 tsp adobo sauce (from a can chipotles)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup vegetarian beef broth (or regular)
- 2 cans jackfruit, drained
jalapeno pineapple pico de gallo
- 4 roma tomatoes, diced
- 1/2 cup pineapple chunks, diced
- 2 jalapenos, deseeded and diced
- 3 tbsp chopped cilantro
- 2 tbsp red onion, diced
- 1 tbsp lime juice
board assembly
- guacamole
- watermelon
- manzanilla olives
- Spanish/Mexican cheeses (pepper jack, iberico, manchego, cotija are good options!)
- grilled zucchini and bell peppers
- tortilla chips
Instructions
jackfruit carnitas
- Heat 2 tbsp olive oil over medium heat. Saute onion and garlic for 3-4 minutes until soft and fragrant. Stir in chili powder, cumin, and paprika. Toast for one minute.
- Slightly shred the jackfruit chunks between your fingers to separate. Add to the pan along with cider vinegar, brown sugar, lime juice, adobo, and broth. Bring to a simmer, then lower the heat and cover. Cook on low for 10-20 minutes until most of the water is absorbed and the jackfruit is tender and shreds seamlessly. Keep warm. When near ready to serve, scoop into a bowl.
jalapeno pineapple pico de gallo
- Toss all ingredients together in a bowl along with a pinch of salt.
assembly
- Arrange bowls of jackfruit, pico, and guacamole in the center of a platter. Surround with cheeses of choice. Add grilled vegetables, watermelon, and olives in various spots toward the center. Fill in any gaps with tortilla chips.