Jackfruit Cochinita Pibil

Mexican Sides & Mains

This Jackfruit Cochinita Pibil is adapted from my abuelitas recipe. It has a tangy, zesty and spicy flavor and its served with corn tortillas and red pickled onions!






1hr 30min


Makes 8-10 tacos

  • 1/2 lb oyster mushroom, thinly slices or shredded with fingers
  • 2 (20 ounce) cans jackfruit in brine
  • 1/2 white onion divided
  • 6 garlic cloves, divided 
  • 1 bay leaf
  • 1 tbsp bouillon paste (or 2 cups vegetable broth)
  • 3-4 oranges for 1/2 a cup fresh orange juice
  • 6-8 limes for 1/2 cup fresh lime juice
  • 80 grams achiote paste, cut into cubes
  • 1/4 cup white vinegar or acv
  • 6 chiles de arbol, stems and seeds removed 
  • 3 chiles guajillos, stems and seeds removed 1/2 cup hot water
  • 1 tbsp dried oregano
  • 1 stick cinnamon 
  • 6 whole allspice 4 whole cloves 

For the pickled onions

  • 1 red onion
  • 1-2 cups hot water
  • 1 cup white vinegar or acv 1 tbsp dried oregano
  • 1/2 teaspoon salt 

For serving

  • Corn or flour tortillas
  • Limes


  • Mortar and pestle
  • 2 Large bowls
  • Medium sized pot
  • Clean kitchen towel or nut milk bag
  • Blender or food processor



@alexafuelednaturally #ad Cochinita Pibil made with plants! @jarritosnation x #Labanderita tortillas Full recipe can be found on my blog! #jarritos #Olemex ♬ original sound - Alexa Soto


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For the pickled onions:

  1. Thinly slice red onion and place in bowl then cover with 1-2 cups hot water making sure all the onions are covered. Let soak for 10 minutes.
  2. Strain the water then add vinegar, dried oregano and salt. Mix, cover and let sit for 1 hour on your counter top.

For the jackfruit cochinita pibil:

  1. In a mortar and pestle, break apart the cinnamon, allspice and cloves into small pieces then set aside.
  2. Shred oyster mushrooms with fingers or thinly slice with a knife. Place in a large bowl.
  3. Open the cans of jackfruit and remove the soft seed in the center and discard. Place the jackfruit in a medium sized pot along with 1/2 a white onion (not sliced), 2 (peeled) garlic cloves 1 bay leaf and 1 tbsp bouillon paste (or 2 cups vegetable broth) , then cover with water. Cook over medium heat for 20 minutes.
  4. Meanwhile, prepare the marinade, to a large bowl add the orange juice, lime juice, achiote paste, vinegar, both the chilies, hot water, dried oregano, cinnamon, allspice and cloves. Mix then let set for 10 minutes.
  5. Once the jackfruit is done boiling, strain the liquid then remove the onion pieces and place into a blender.
  6. Then place the jackfruit in the center of a clean thin kitchen towel (or a nut milk bag), gather the 4 corners of the towel together to create a little pouch and squeeze the jackfruit, allowing the liquid in the jackfruit to strain our as much as possible. Place the jackfruit in the bowl of shredded mushrooms.
  7. To the blender, addd 4 whole peeled raw garlic cloves, the marinade mixture from the bowl and a generous pinch of salt. Blend on high for 1-2 minutes or until smooth.
  8. Pour the marinade over the jackfruit and mushrooms and mix with a spoon until everything is evenly coated. Cover the bowl with plastic wrap then place in the fridge over night or for at least 2 hours.
  9. To a large pan over medium heat add a couple tablespoons of high heat oil. Once hot add about 1/4-1/3 of the marinated jackfruit / mushrooms... do not over crowd pan. Once added let cook untouched for 2-3 minutes to create a golden crust then flip and lightly season with salt and cook for an aid tonal 2-3 minutes.
  10. Remove first batch of cooked jackfruit and mushrooms and add more oil then cook another batch.
  11. Once everything is cooked return it all to the pan and turn heat to lowest to keep warm while you heat your tortillas to make your tacos.
  12. Top each taco with pickled onions, a squeeze of lime juice and enjoy!


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.