Ingredients
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3 poundsjackfruit, shredded
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1 quarttomato puree
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2 tablespoonssmoked paprika
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2 tablespoonsachiote
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1¾ tablespoonscumin
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1 bay leaf
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1 teaspoonchipotle powder
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½ tablespoonsalt
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½ quartwater
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½ white onion, sliced
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1 shallot, sliced
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2 tablespoongarlic, chopped
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1 spring of rosemary
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1 spring of thyme
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3 whole wheat, 12-inch tortillas
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12 ouncesrice, cooked
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12 ouncesbeans, cooked
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9 ouncesjackfruit carnitas
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6 tablespoonsred onion and cilantro mix, chopped
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6 ouncespurple cabbage, shredded
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6 ounceschipotle aioli, divided use, recipe follows
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12 ouncessalsa pasilla, recipe follows
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3 tablespoonschunky guacamole
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3 tablespoonspico de gallo
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3 ouncescilantro, 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