Slow Cooker Spicy Jackfruit Vegan Torta

Name: Slow Cooker Spicy Jackfruit Vegan Torta
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 60 oz (1700 g) canned young green jackfruit (in brine or water), drained, rinsed, tough cores removed, shredded into bite-sized pieces; 1½ cups (360 ml) vegetable broth; 3 whole (30 g) chipotle peppers in adobo sauce, finely minced, plus 2 tablespoons adobo sauce reserved; 1½ teaspoon (4½ g) ground cumin; 4 clove (20 g) garlic, minced; 1 medium (150 g) yellow onion, diced; 2 whole (1 g) bay leaf; 2 tablespoon (30 ml) fresh lime juice; to taste kosher salt; to taste black pepper, freshly ground; ¾ cup (180 ml) vegan mayonnaise; 4 whole (400 g) bolillo rolls, split lengthwise; 2 whole (300 g) ripe avocado, halved, pitted, sliced; ¼ medium (40 g) red onion, thinly sliced; 2 tablespoon (30 ml) white vinegar; ½ cup (15 g) fresh cilantro, roughly chopped; 8 leaf (80 g) romaine lettuce, torn; 2 whole (200 g) Roma tomato, sliced

From the MyKitchenBank Kitchen

A satisfying vegan torta featuring slow-cooked young jackfruit braised in a spicy chipotle and cumin sauce until tender and shredded. Layered on toasted bolillo rolls with creamy avocado, crisp pickled onions, fresh cilantro, and a spread of chipotle mayo, these sandwiches deliver authentic Mexican flavors with a plant-based twist.

Prep: 25 min
Cook: 3 hr
Wait: 15 min
Total: 3 hr 40 min
Makes: 4 tortas (whole sandwich)

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Ingredients

4 servings

For the jackfruit filling
60 oz (1700 g) canned young green jackfruit (in brine or water), drained, rinsed, tough cores removed, shredded into bite-sized pieces
1½ cups (360 ml) vegetable broth
3 whole (30 g) chipotle peppers in adobo sauce, finely minced, plus 2 tablespoons adobo sauce reserved
1½ teaspoon (4.5 g) ground cumin
4 clove (20 g) garlic, minced
1 medium (150 g) yellow onion, diced
2 whole (1 g) bay leaf
2 tablespoon (30 ml) fresh lime juice
to taste kosher salt
to taste black pepper, freshly ground
For assembly
¾ cup (180 ml) vegan mayonnaise
4 whole (400 g) bolillo rolls, split lengthwise
2 whole (300 g) ripe avocado, halved, pitted, sliced
¼ medium (40 g) red onion, thinly sliced
2 tablespoon (30 ml) white vinegar
½ cup (15 g) fresh cilantro, roughly chopped
8 leaf (80 g) romaine lettuce, torn
2 whole (200 g) Roma tomato, sliced

Equipment (7)

5- to 6-quart slow cooker
Cutting board
Chef's knife
Small bowl (for chipotle mayo)
Wooden spoon
Large spoon or tongs
Baking sheet

Steps

Before you start

Drain and rinse canned jackfruit well if using (not in brine)
Have all assembly ingredients prepped and ready
Preheat oven or toaster oven to 375°F (190°C) about 15 minutes before serving

1
Prepare jackfruit
- Remove jackfruit from cans and drain thoroughly under cold running water.
- Rinse until water runs clear.
- Inspect the shredded pieces and discard any tough, fibrous cores that don't break apart easily.
- Cut the remaining jackfruit into smaller, bite-sized pieces (about ½ to 1 inch) so it mimics pulled meat and cooks evenly.
- You should have about 4 cups of prepared jackfruit.
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Ready when: Jackfruit is cleaned and cut into bite-sized pieces
Tip: Removing the fibrous cores prevents chewy texture in the finished dish
2
Build slow cooker base
- Add vegetable broth to a 5- to 6-quart slow cooker.
- Add the diced onion, minced garlic, prepared jackfruit, minced chipotle peppers with 2 tablespoons adobo sauce, cumin, and bay leaves.
- Stir well to combine, ensuring the jackfruit is evenly coated with the sauce.
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Ready when: All ingredients are combined and jackfruit is moistened
Tip: Stir thoroughly so seasonings distribute evenly throughout the jackfruit
3
Slow cook jackfruit
- Cover the slow cooker and cook on low for 3 hours (180 minutes).
- The jackfruit will become very tender and begin to shred further.
- Stir occasionally (every 45 minutes if you are home) to ensure even cooking and prevent sticking on the bottom.
- The liquid should reduce slightly and the flavors meld.
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Ready when: Jackfruit shreds easily with a fork, sauce is thickened and reduced by about one-third
Tip: Resist the urge to cook on high; low heat keeps the jackfruit moist and prevents the sauce from evaporating too quickly
4
Finish jackfruit mixture
- Remove the bay leaves.
- Stir in the fresh lime juice.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper.
- If the mixture seems too wet, you can keep the slow cooker on warm (uncovered) for an additional 15 minutes to allow some liquid to evaporate.
- If it seems too dry, add 2 to 3 tablespoons of broth.
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Ready when: Lime juice is incorporated, flavors are balanced, and sauce clings to jackfruit
Tip: Taste before adjusting salt—the adobo sauce and broth already contain salt
5
Make chipotle mayo
- In a small bowl, whisk together the vegan mayonnaise with 1 tablespoon of the remaining adobo sauce.
- Mix until smooth and the sauce is evenly colored.
- This will be spread on the bolillo rolls.
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Ready when: Mayo is smooth and evenly colored with orange-red tint
Tip: If the mayo seems too thin, whisk longer to emulsify; if too thick, add 1 teaspoon of water
6
Pickle red onions
- Place the thinly sliced red onion in a small bowl.
- Pour the white vinegar over it and season with a pinch of salt.
- Toss to combine.
- Let sit for at least 5 minutes while you toast the rolls; the onions will soften and become slightly tangy.
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Ready when: Onions are coated in vinegar and liquid pools at the bottom
Tip: These pickled onions can be made up to 2 hours ahead
7
Toast bolillo rollsOven 375°F / 190°C
- Preheat an oven or toaster oven to 375°F (190°C).
- Split the bolillo rolls lengthwise (if not already split by the bakery).
- Place them cut-side up on a baking sheet.
- Toast for 4 to 5 minutes until the insides are golden and slightly crisp but the rolls are still soft enough to bite into.
- Watch closely to prevent burning.
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Ready when: Cut sides are golden and slightly crisp
Tip: Don't over-toast—the rolls should still have some give, not be hard and brittle
8
Assemble the tortas
- Remove the toasted rolls from the oven.
- Spread a thin layer of chipotle mayo on both the top and bottom halves of each roll.
- Layer the bottom half of each roll in this order: romaine lettuce, spicy jackfruit filling (use a large spoon or tongs to pile it generously), sliced tomato, sliced avocado, drained pickled red onion, and fresh cilantro.
- Top with the upper half of the roll.
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Ready when: Layers are stacked evenly and rolls are closed
Tip: Fill generously—these are hearty sandwiches meant to be substantial and messy to eat
9
Serve immediately
- Serve the tortas right away while the rolls are still warm and the jackfruit is hot.
- The contrast of warm spiced jackfruit, cool creamy avocado, and fresh cilantro creates the ideal flavor and texture balance.
- Provide napkins—these are casual, indulgent sandwiches.
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Tip: If you need to hold the tortas for a short time before serving, wrap them tightly in foil to keep them warm

Good to know

Tips

Young green jackfruit in brine or water is essential—do not use ripe, sweet jackfruit, which is meant for desserts. Check Asian, Latin, or specialty grocery stores in the canned fruit or international aisle.
The slow cooker's gentle heat ensures the jackfruit stays moist and tender rather than drying out. Low-and-slow cooking also allows the chipotle and cumin flavors to fully infuse into every fiber.
Layer the ingredients in the order listed: it prevents heavy jackfruit from compressing soft avocado and keeps the lettuce from wilting immediately against warm jackfruit.
If transporting or eating later, wrap each torta tightly in foil and reheat gently in a 325°F (160°C) oven for 10 minutes to revive warmth without drying it out.

Make ahead

The slow cooker filling can be prepared up to 2 days ahead: cook as directed, cool completely, transfer to an airtight container, and refrigerate. Reheat in the slow cooker on low for 45 minutes or in a skillet over medium heat for 10 minutes. The pickled red onions can be made up to 2 hours ahead. Toast the rolls and assemble no more than 20 minutes before serving to keep them from getting soggy.

Storage & reheating

Store leftover jackfruit filling in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently in a skillet over medium heat or in the microwave. Do not store assembled tortas—freeze or refrigerate components separately and assemble when ready to eat.

Substitutions

canned young green jackfruit (in brine or water) → Shredded hearts of palm (drained, rinsed, about 48 oz / 1.4 kg canned). Hearts of palm have a similar shredded texture. Reduce slow cooking time to 1.5 to 2 hours since they are more delicate and will shred further if over-cooked.
chipotle peppers in adobo sauce → 2 tablespoons smoked paprika plus 1 to 2 jalapeños (minced). This removes the smoky chipotle flavor and provides less heat, so adjust spice to taste.
vegan mayonnaise → Vegan sour cream mixed with 1 tablespoon minced chipotle for a tangy spread. Offers a different texture but still creamy and complements the spiced jackfruit well.
bolillo rolls → Torta rolls, ciabatta rolls, or sturdy focaccia. Any substantial, crusty roll works; avoid soft sandwich bread, which will collapse under the filling weight.