Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2020. Photo credit: Zohra Banon.
Add the achiote paste, orange juice and pineapple juice to a blender. Blend until smooth and set aside.
Remove the non-shreddable core from the shreddable part of the jackfruit witha knife. Remove any seedpods from the shreddable parts and add them to thepile of cores. Add the shreddable jackfruit to a medium bowl. Mince the coresand seedpods with a chef ’s knife until they are a similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl, and add the minced jackfruit. Add the achiote mixture, oil, cumin, crushed red pepper flakes, salt and pepper to the bowl of jackfruit and mix until fully incorporated.
Heat a large skillet over medium heat, and add the jackfruit mixture. Cook for20 to 30 minutes, or until it is seared and brown on all sides. You may need to add more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown the jackfruit. Add the diced pineapple to the dish to sear during the last few minutes of cooking. Serve this dish with Tortillas Hechas a Mano, lemon wedges and Salsa de Aguacate.