Jackfruit Carnitas

Rinse jackfruit dry and set aside.

Whisk together soda vinegar 1/8 cup vegetable oil and lime juice in a large mixing bowl. Add onion chili powder panela pepper salt and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.

Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4 about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.

Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat stirring constantly until each piece is as crispy as possible 10 to 15 minutes. Add remaining vegetable oil if necessary.

Meanwhile heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.