Vegan Carnitas Enchiladas w/ Crispy Chipotle Lime Potatoes + Charred Tomatilla Avocado Salsa Verde
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 60-70 minutes
Servings: 8-10 enchiladas
The Challenge: Vegan Enchiladas
Enchiladas. Dope!
Jackfruit Carnitas. Dope!
Crispy Lime Potatoes. Dope!
Charred Tomatillo Avocado Salsa Verder. Double dope!
Are you seeing a trend here? Yeah, these enchiladas are dope. And you’re going to love them! The focal point of these enchiladas is this amazing carnitas jackfruit that just melts in your mouth. Jackfruit is just amazing. It has a great texture, absorbs flavor, and is a great canvas for anything you want to make. I buy the canned version as its easier to work with.
We fill these enchiladas with the jackfruit carnitas, crispy lime potatoes, and arugula/snap pea salad for a crunchy fresh element. Then, we take those enchiladas and smother it with a charred tomatillo avocado salsa verde and why not a chipotle crema to boot as well.
Dope, dope, dope!
These enchiladas are the real frikin deal, and they make Vegan Food look like it was the nectar of the gods. And who doesn’t want that?? I swear to you this is vegan food that just doesn’t suck.
Takes about 60 minutes to put this together, but it is well worth it! These enchiladas will bring the house down, and you’ll be the chef ooo la la la!
Enough dopeness…
Let's get into it!
Jackfruit Carnitas
1 tbl olive oil
2 medium shallots, diced
2 cloves of garlic, minced
2 20oz cans young jackfruit in water or brine (not syrup), drained, rinsed, roughly chopped
Spices: 3/4 tsp salt, 1/3 tsp black pepper, 1 tsp onion powder, 1 tbl oregano, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander
1 cup veg broth
1 orange, juiced
1/2 lime, juiced
Crispy Lime Potatoes
1 medium new potatoes, cubed
1 medium sweet potato, cubed
1.5 tbl vegan butter (sub oil)
Spices: 1 tsp Creole seasoning (Old Bay), 1/2 tsp salt, 1/2 tsp white pepper, 1/4 tsp cumin, 1/4 tsp coriander
1/2 lime, juiced
1-2 tbl adobo sauce, from chipotles canned in adobo sauce
Snap Pea + Arugula
2 large handfuls of arugula
1 cup of snap peas, diced into small bites
1 tbl adobo sauce, from chipotles canned in adobo sauce
Charred Tomatillo Avocado Salsa Verde
1 lb tomatillos, peeled
1 avocado, peeled, diced
1 cup arugula
1 cup grape tomatoes
1 tbl coconut oil
1 tbl white balsamic vinegar
1/2 lime, juiced
Spices: 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp coriander, 1/2 tsp salt, 1/4 tsp pepper
Other
8-12 medium-sized corn tortillas
chipotle crema (2 chipotles from chipotles in adobo sauce + 1 cup vegan mayo + 1/2 lime, juiced)
extra avocado slices, optional
pepitas, optional
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Large Frying Pan + Lid . Medium Frying Pan . Mixing Bowls . Large Casserole . Spatula . Fork or Whisk
Before You Cook:
Parboil potatoes: add to boiling water for 8 minutes or microwave for 6 minutes in a microwave-safe bowl with 1/4 cup water
Preheat oven to 375F
Cut + wash fresh ingredients
1. To start, add the shallots, garlic, and olive oil to large pan. Cook it for 6 minutes over medium heat. Then add in the jackfruit (make sure its drained and roughly chopped) and spices for carnitas. Mix well. Cook for 2 minutes.
2. Next, add in the broth + orange juice + lime juice, turn your heat to low once it starts to simmer, cover and cook for 20-25 minutes. You want to cook it until the jackfruit is really soft and starts to break down, but you want it to have some firmness left so that its not soggy. Use the back of a wooden spoon or potato masher to break it down. Set aside.
3. While the jackfruit simmers, add the vegan butter for potatoes to a medium pan. Melt for 60 seconds over medium heat then add your parboiled potatoes to the pan. Cook on each side for 4-5 minutes on medium. After 4-5 minutes, add spices, adobo, lime juice and flip. Cook another 4-5 minutes. Take off heat and set aside when browning forms.
4. While the jackfruit + potatoes cook, mix together the arugula, snap peas, chipotle. Set aside.
5. Once the potatoes are done, wipe the pan out and then add to medium-high heat dry (no oil). After 2 mintues, add tomatillos and cook until charred. Usually about 2-3 minutes and rotate. I do it for about 8-10 minutes until most sides are charred.
6. Next, add the tomatillos + all ingredients for the salsa verde to a food processor and blend until smooth.
7. To form enchiladas, add carnitas to a corn tortilla, followed by potatoes, and then a handful of arugula mixture. Roll tight and place in casserole pan.
8. Pour the salsa verde over the enchiladas, and place into the oven at 375F. Cook for about 15 minutes until the edges begin to brown and crisp.
9. To finish, I top mine with avocado slices, toasted pepitas, chipotle crema, and some lettuce. ENJOY!
