Tortas Ahogadas (Easy Vegan "Drowned" Sandwiches)

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed, and shredded with forks)
• 2 tablespoons Tamari (low‑sodium, gluten‑free soy sauce)
• 1/4 cup Fresh Orange Juice (about 1 small orange, freshly squeezed)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced; half for carnitas, half for salsa)
• 3 cloves Garlic (minced)
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 4 medium Tomatoes (roughly 1.5 lbs, quartered)
• 2 Dried Guajillo Chilies (stemmed, seeded, rehydrated in hot water)
• 1 Lime (juice for salsa and garnish)
• 4 Bolillo Rolls (or Telera Buns) (crusty Mexican rolls; can use gluten‑free buns)
• 1/2 cup Vegan Shredded Cheese (optional, for topping)

Instructions

1. Prepare Jackfruit Carnitas

   Drain and rinse the canned jackfruit, then shred it with two forks into bite‑size pieces.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add half of the diced onion and minced garlic; sauté until translucent, about 3 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Cook Jackfruit with Flavor

   Add the shredded jackfruit to the skillet. Stir in tamari, orange juice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook, stirring occasionally, until most of the liquid evaporates and the jackfruit begins to brown, about 15 minutes.

   Time: PT15M

   Temperature: Medium‑high heat

4. Crisp the Carnitas

   Pre‑heat the oven to 400°F. Spread the cooked jackfruit in a single layer on a parchment‑lined baking sheet. Bake for 15 minutes, stirring halfway through, until the edges are crisp.

   Time: PT15M

   Temperature: 400°F

5. Rehydrate Dried Chilies

   Place the guajillo chilies in a small bowl and cover with hot water. Let sit for 10 minutes until softened, then drain and set aside.

   Time: PT10M

6. Boil Tomatoes and Salsa Onion

   In a saucepan, combine quartered tomatoes and the remaining half of the diced onion with enough water to cover. Bring to a boil, then reduce to a simmer for 10 minutes until the vegetables are soft.

   Time: PT10M

   Temperature: Boiling

7. Blend Salsa

   Transfer the boiled tomatoes, onion, rehydrated chilies, juice of one lime, oregano, and salt to a blender. Blend until smooth.

   Time: PT3M

8. Season Salsa

   Pour the blended salsa back into the saucepan and simmer gently for 5 minutes to let flavors meld. Adjust salt or lime to taste.

   Time: PT5M

   Temperature: Low simmer

9. Toast Buns (Optional)

   Slice the bolillo rolls horizontally. Lightly toast the cut sides on a skillet or under the broiler for 2 minutes until golden.

   Time: PT2M

   Temperature: Medium heat or broiler

10. Assemble the Torta Ahogada

    On the bottom half of each roll, spread a generous layer of salsa, add a mound of crispy jackfruit carnitas, top with raw onion slices, optional vegan cheese, and drizzle more salsa. Finish with a squeeze of fresh lime and serve with extra lime wedges.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

8 g