Jackfruit Wet Burrito
Ingredients
- 3 pounds jackfruit, shredded
- 1 quart tomato puree
- 2 tablespoons smoked paprika
- 2 tablespoons achiote
- 1¾ tablespoons cumin
- 1 bay leaf
- 1 teaspoon chipotle powder
- ½ tablespoon salt
- ½ quart water
- ½ white onion, sliced
- 1 shallot, sliced
- 2 tablespoon garlic, chopped
- 1 spring of rosemary
- 1 spring of thyme
- 3 whole wheat, 12-inch tortillas
- 12 ounces rice, cooked
- 12 ounces beans, cooked
- 9 ounces jackfruit carnitas
- 6 tablespoons red onion and cilantro mix, chopped
- 6 ounces purple cabbage, shredded
- 6 ounces chipotle aioli, divided use, recipe follows
- 12 ounces salsa pasilla, recipe follows
- 3 tablespoons chunky guacamole
- 3 tablespoons pico de gallo
- 3 ounces cilantro, chopped
PREPARATION
Combine jackfruit with tomato puree, paprika, achiote cumin, bay leaf, chipotle powder and salt. Add water and spread onto sheet tray. Top with onion, shallot, garlic and herbs. Cover with parchment and bake at 350 F for 45 minutes. Cool; remove and discard jackfruit toppings, Drain excess water.
For each burrito, fill with 4 ounces rice, 4 ounces beans, 3 ounces carnitas, 2 tablespoons onion mix, 2 ounces cabbage, and an ounce of aioli.
To plate, place burrito on a plate and garnish each burrito with 4 ounces salsa pasilla, 1 tablespoon guacamole, 1 tablespoon pico de gallo, 1 ounce chipotle aioli and 1 ounce cilantro. Makes 3 burritos with leftover carnitas for more.
To make chipotle aioli: combine 1 cup mayo with 4 ounces chipotle chili in adobo sauce and puree.
To make salsa pasilla: Combine 1½ quarts tomato confit with 5 rehydrated seeded, pasilla chilies, 3 tomatillos, 2 roasted jalapenos, 1 roasted small onion, ¼ cup garlic confit, 2 teaspoons cumin and ⅛ cup salt in a blender. Process until smooth, adding water from the rehydrated chilies if needed.
Gracias Madre, West Hollywood, California