Arepas WITH Jackfruit “Carnitas”
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
Colombian arepas filled with jackfruit 'carnitas' for a vegetarian twist. The jackfruit is shredded and simmered with spices to mimic pulled pork. Serve with eggs and cheese for a hearty breakfast.
Ingredients
- 177 ml coconut flour
- 177 ml arrowroot starch
- 2.46 ml cream of tartar
- 1.23 ml baking powder
- 2.46 ml fine sea salt
- 29.6 ml coconut shortening
- 1 large organic egg beaten
- 14.8 ml cold water
- 14.8 ml coconut oil
- 2 (15-ounce) cans green jackfruit drained and rinsed
- 29.6 ml coconut oil
- 237 ml yellow onion peeled and finely diced into ¼-inch pieces
- 4 clove garlic minced
- 1 serrano chile pepper seeded and minced
- 14.8 ml chili powder
- 4.93 ml Goya Sazón seasoning
- 4.93 ml ground cumin
- cinnamon
- 4.93 ml dried oregano
- 4.93 ml epazote leaf minced
- 2.46 ml sea salt
- 118 ml water
- Additional sea salt and freshly cracked black pepper
- 12 medium shallots peeled and cut into ⅛-inch slices
- 4 Scotch bonnet chile peppers halved, seeded, and thinly sliced
- 4.93 ml fresh ginger root grated
- 1 clove garlic peeled and grated
- 2 bay leaves
- 4.93 ml whole allspice berries
- 473 ml apple cider vinegar
- 14.8 ml coconut sugar
- 2.46 ml sea salt
- 4.93 ml coriander seeds
Nutrition (per serving, estimated)
Estimated based off 21 of 33 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 410 mg
- Iron: 6.25 mg
- Magnesium: 82.5 mg
- Phosphorus: 371 mg
- Potassium: 1311 mg
- Zinc: 2.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml coconut flour
- 177 ml arrowroot starch
- 2.46 ml cream of tartar
- 1.23 ml baking powder
- 2.46 ml fine sea salt
- 29.6 ml coconut shortening
- 14.8 ml cold water
- 14.8 ml coconut oil
- 29.6 ml coconut oil
- 14.8 ml chili powder
- 4.93 ml Goya Sazón seasoning
- 4.93 ml ground cumin
- cinnamon
- 4.93 ml dried oregano
- 2.46 ml sea salt
- 118 ml water
- Additional sea salt and freshly cracked black pepper
- 2 bay leaves
- 4.93 ml whole allspice berries
- 473 ml apple cider vinegar
- 14.8 ml coconut sugar
- 2.46 ml sea salt
- 4.93 ml coriander seeds
Prepare
- Beat 1 large organic egg
- 2 (15-ounce) cans green jackfruit, drained and rinsed
- 237 ml yellow onion, peeled and finely diced into ¼-inch pieces
- Mince 4 clove garlic
- 1 serrano chile pepper, seeded and minced
- Mince 4.93 ml epazote leaf
- 12 medium shallots, peeled and cut into ⅛-inch slices
- 4 Scotch bonnet chile peppers, halved, seeded, and thinly sliced
- Grate 4.93 ml fresh ginger root
- 1 clove garlic, peeled and grated
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
In a mixing bowl, combine ¾ cup coconut flour, ¾ cup arrowroot starch, ½ teaspoon cream of tartar, ¼ teaspoon baking powder, and ½ teaspoon fine sea salt. Using a pastry cutter or two forks, cut 2 tablespoons coconut shortening into the dry ingredients until the texture resembles moist soil.
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Step 3.
Add 1 large beaten organic egg and 1 tablespoon cold water to the flour mixture. Fold until a uniform dough forms. Let the dough rest for 10 minutes.
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Step 4.
Divide the dough into 4 equal portions. Roll each portion into a ball and flatten into a ½-inch-thick disk.
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Step 5.
Heat a large cast-iron skillet over high heat and add 1 tablespoon coconut oil. Cook the arepas for 3 to 4 minutes per side until lightly browned.
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Step 6.
Transfer the skillet to the preheated oven and bake the arepas for about 10 minutes until golden brown and cooked through. Lower the oven temperature to 200°F and keep the arepas warm while preparing the jackfruit carnitas.
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Step 7.
While the arepas bake, prepare the jackfruit carnitas: Drain and rinse 2 (15-ounce) cans green jackfruit. Using your fingers, tear the jackfruit into shreds resembling pulled pork.
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Step 8.
Heat a medium skillet over medium-high heat and add 2 tablespoons coconut oil. Add 1 cup finely diced yellow onion and 4 minced garlic cloves; sauté for 2 to 3 minutes until softened.
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Step 9.
Add 1 seeded and minced serrano chile pepper, the shredded jackfruit, 1 tablespoon chili powder, 1 teaspoon Goya Sazón seasoning, 1 teaspoon ground cumin, a pinch of cinnamon, 1 teaspoon dried oregano, 1 teaspoon minced epazote (optional), ½ teaspoon sea salt, and ½ cup water. Reduce heat to low and cook for 4 to 6 minutes, until the jackfruit easily pulls apart with a fork. Season to taste with additional salt and black pepper if desired.
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Step 10.
Place one warm arepa on each plate and top with the jackfruit mixture. Optionally, add eggs cooked any style and melted cheese; for example, place a slice of Mexican queso enchilado over eggs and broil until just melted.