Jackfruit Pupusa Recipe | Vegan | Gluten Free | Jackfruit Carnitas

Preheat a cast iron skillet and add a little bit of oil.

Add the whole red onion, lightly diced, to the skillet and sauté until cooked down and flavorful.

Drain the green jackfruit from two 20-ounce cans and place in a yogurt bag to squeeze out excess liquid.

Chop the jackfruit to break up the core and create a texture similar to carnitas.

Once the onions are cooked, add the chopped jackfruit to the skillet.

Add a little more oil if needed and cook the jackfruit for about 5 minutes until soft and crispy.

Add 2 teaspoons each of cumin and garlic powder, and 1 teaspoon each of paprika, chili powder, chipotle chili pepper powder, sugar, and salt to the jackfruit. Stir to combine and adjust spices as needed.

In a large bowl, combine 4 cups of masa harina and 2 teaspoons of salt. Mix well.

Add 3 cups of cold water to the masa harina mixture and mix until a wet dough forms.

Take a ball of dough, flatten it in your hand, and add a portion of the jackfruit mixture and some Follow Your Heart vegan mozzarella cheese.

Fold the dough over the filling, shape it back into a ball, and flatten it again to form a pupusa.

Cook the pupusas on the stove, flipping them when they are brown.

Equipment Needed

Dietary

Allergens