Jackfruit Torta

A meat-free sandwich, Mexican-style.

Jackfruit:

40 oz. Jackfruit (2 cans)

2 Tbsp. Soy Sauce

1 Tbsp. Cumin

1 tsp. Oregano

1 tsp. Chili Powder

1/4 tsp. Smoked Paprika

1 Garlic Clove, minced

Pepper, to taste

Method:

Preheat oven to 425. Rinse jackfruit well if in brine. Discard any seeds, pods and coverings. Heat a saute pan with a little oil. Add soy, cumin, oregano, chili powder, smoked paprika, garlic and pepper. Cook for a few minutes to soften and toast the spices. Mash jackfruit with a fork. Place the jackfruit on a sheet tray lined with parchment paper and spread out in a thin layer. Bake for about 20 minutes until jackfruit is crispy. Serve on a sandwich with some of the following ingredients of your choice. Enjoy!

Other Optional Ingredients:

Toasted Artisan, French (small baguette) or Bolio Bread

Avocado

Tomato

Cilantro

Red Onion

Fresh or Pickled Jalapeno

Salty Cheese

Shredded Cabbage or Lettuce

Mayo (I like to make an aioli with lime, pickled jalapenos and oregano)

Pico De Gallo or Salsa

Hot Sauce