Carnitas means little meats, slow cooked meat with spices, chillies till fork tender, then shredded. Delicious served with rice bowls, tacos, burritos etc. Make a batch over the weekend and uses it inso many ways for a quick midweek meal. I have recipe for jackfruit for vegans and vegetarians or chicken, both recipes work really well here.
Ingredients
- 1.5 lbs skinless boneless chicken breast/ thighs combo OR for vegetarian 2 cans raw plain jack fruit., rinsed and drained
- 1 medium regular onion, chopped
- 1 tablespoon tamari/ soy sauce or GF Braggs Liquid Amino Acids
- 1 tablespoon apple cider vinegar or lime juice)
- 1 teaspoon dried Mexican or regular oregano
- 1 bay leaves
- 1 tablespoon oil
- 5-6 garlic cloves, minced, about 1 heaped tablespoon
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chili powder, I like ancho in this
- 1/2 -1 teaspoon chipotle paste or powder for added heat
- 1 cup water or broth
Instructions
- Warm oil in a medium sized sauce pan. Add onion, saute for a couple of minutes, stirring. Add the minced garlic, turn heat to medium, sauté 4-5 minutes until fragrant and onions are soft. Add spices and salt and sauté till everything is well incorporated.
- Add water, soy and vinegar. Add oregano and stir. Add the chicken
- Bring to a simmer. Cover and simmer on the stove on for 45 minutes for chicken or 20 minutes for jackfruit. If cooking breasts, check for doneness at 35-40 minutes, and the thighs will need the full 45 minutes. It should be soft enough to shred.
- Using two forks shred the chicken or jackfruits when cool enough to handle. Use as needed.
Notes
- Best uses: Healthy carnita rice bowls. Serve with guacamole, beans salsa, Mexican rice and fajita veggies.
- Place the shredded carnitas on warm tortillas, sautéed kale and cheese for delicious quesadilla.
- also try in burritos, tacos and enchiladas the possiblities are limited by ones imagination.
Leave a Reply