Ingredients
- FOR CARNITAS ———————————
- 2 cans (20 ounces) jackfruit in brine or water (not syrup)
- ½ cup fresh orange juice
- 2 tablespoons onion powder
- 6 cloves garlic, minced, divided
- 3 tablespoons fresh lime juice, divided
- ¼ cup plus 2 tablespoons tamari, divided
- 1 tablespoon hot sauce
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1 tablespoon brown rice syrup
- 2 tablespoons olive oil
- ¼ cup minced shallot
- FOR CHILI CRÈME ———————————
- 6 ounces drained firm silken tofu
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- ½ teaspoon fine sea salt, to taste
- 1 teaspoon chili powder, to taste
- ½ teaspoon onion powder
- 1 tablespoon chopped fresh cilantro
- FOR SANDWICHES ———————————
- ¾ cup guacamole
- 4 sub sandwich rolls, 6 inches long, lightly toasted, or 4 individual baguettes, some of the inside removed, if needed
Instructions
- To make the carnitas: Rinse, drain, and roughly shred the jackfruit. Combine the jackfruit, orange juice, onion powder, 4 cloves of the garlic, 1 tablespoon (15 ml) of the lime juice, ¼ cup of the tamari, hot sauce, cilantro, cumin, and syrup in a large pot. Add enough water to reach about ¾ inch above the jackfruit. Cover and bring to a boil over high heat. Lower the heat and simmer for 1 hour, stirring occasionally. The jackfruit should still be fully immersed in liquid after the hour; stop simmering sooner if the liquid evaporates before. Do not drain. Let cool, cover, and chill the jackfruit in the liquid overnight, up to 24 hours. When ready to cook, drain the jackfruit. Heat the oil in a large skillet over medium-high heat. Add the jackfruit, the remaining 2 cloves garlic, and the shallot. Cook for 10 minutes, or until the jackfruit starts to brown. Stir occasionally. Add the remaining 2 tablespoons lime juice and remaining 2 tablespoons tamari, and cook for 5 minutes longer. Set aside.
- To make the crème: Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
- To assemble the sandwiches : Spread 3 tablespoons guacamole on one half of each roll. Spread 2 generous tablespoons chili crème on the other side of each roll. Pile ½ cup packed, warm jackfruit on top, or enough to fit the size of the roll without spilling over. Cut in half, for less mess, and serve immediately.