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Instapot Jackfruit Carnitas

8 Servings
19 Ingredients


  • 2 (20-oz) cans jackfruit, drained
  • 1 red onion, diced
  • 5 cloves garlic, finely minced
  • 1 jalapeno, seeds removed, minced
  • Zest and juice of 1 orange
  • Zest and juice of 1 lime
  • 2 Tbsp tomato paste
  • 1 Tbsp cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon
  • 1/4 cup soy sauce
  • 3 Tbsp chipotle peppers in adobo sauce
  • 2/3 cup vegetable broth
  • 1 mango, diced
  • 1 avocado, diced
  • 1 teaspoon cilantro or basil, finely chopped
  • 8 Maria & Ricardo’s Grain Free Veggie Cauliflower tortillas


  1. Shred jackfruit with hands, place in Instapot.
  2. Add 1/2 onion, garlic, jalapeno, orange juice and zest, lime juice and zest, tomato paste, cumin, oregano, chili powder, paprika, salt, soy sauce, chipotle peppers in adobo and veggie broth. Cook on High Pressure for 5 minutes, natural release.
  3. In a medium bowl toss together mango, avocado, 1/2 purple onion and cilantro or basil.
  4. Heat a skillet over medium heat. Place tortillas in skillet for 30-45 seconds on each side, until warm and lightly browned.
  5. Serve jackfruit in tortillas, topped with mango salsa.
  6. For Instapot Pork Carnitas: swap jackfruit for 4 pounds of cubed pork butt, omit the soy sauce and add 1/2 cup additional vegetable broth. Cook on High Pressure for 60 minutes, natural release. Shred before serving.
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