Carnitas Jackfruit Tacos

Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.

放置番茄，墨西哥胡椒，鳄梨，香菜，3汤匙水，柠檬汁，盐和茴香。进行处理，直到平滑，约45秒钟，加起来剩余的3汤匙水，每次1汤匙，直到达到可倾倒的一致性为止。调味额外的盐调味。盖上放松，直到准备食用。

使用刀，从菠萝蜜碎片的可切碎的外部取出不可切换的芯；搁置。从可切碎的零件中取出所有种子豆荚，然后将种子块添加到堆堆中。将可切碎的菠萝蜜放在一个中等大小的碗中，然后用手将其切成小块。切碎核心和种子豆荚，直到它们与切碎的菠萝蜜类似；在碗中添加到切碎的菠萝蜜。加入油，21/2汤匙橙汁，小茴香，牛至，盐，黑胡椒和碎红辣椒；折腾到均匀混合。

Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.

Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges.