Jackfruit Tinga Tostadas

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Categories:#Mexican#Party Food#Jackfruit#Tostadas#Smoky#Chipotle#Plant-Based#Crowd-Pleaser

Nutritional Values

This dish provides good amounts of fibre from the jackfruit, cabbage, and corn tortillas. Avocado contributes heart-healthy monounsaturated fats and potassium. The jackfruit and vegetables offer vitamins and minerals, whilst the chipotle adds capsaicin with potential metabolism-boosting properties. Using minimal oil keeps the calorie content reasonable.

Nutrient	Amount	% Daily Value
Sodium	210 mg	9%

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Jackfruit Tinga Tostadas

Crispy corn tostadas topped with smoky chipotle-braised jackfruit, fresh cabbage, creamy avocado, and plant-based cheese. A vibrant Mexican party dish that is completely plant-based and bursting with bold flavours.

Ingredients
[ ] 1 × 20 oz tin green jackfruit in brine, drained and shredded
[ ] 1 tablespoon vegetable oil, plus extra for frying tostadas
[ ] 1 yellow onion, large dice
[ ] 2 Roma tomatoes, cut into large chunks
[ ] 2 cloves garlic, minced
[ ] 2 tablespoons tomato purée
[ ] 1 cup vegetable stock
[ ] 2 tablespoons chipotle chillies in adobo sauce, chopped (or more to taste)
[ ] 1 teaspoon brown sugar
[ ] 8 corn tortillas
[ ] Shredded white cabbage, for topping
[ ] Vegan feta or cashew cheese, crumbled, for topping
[ ] 1 avocado, sliced, for topping

Instructions
[ ] 1. Drain the jackfruit thoroughly, then use your hands or two forks to shred it into pulled meat-like strands. Remove any tough core pieces.
[ ] 2. Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the diced onion and cook for 4–5 minutes until softened.
[ ] 3. Add the minced garlic and cook for 1 minute until fragrant.
[ ] 4. Stir in the tomato chunks and tomato purée. Cook for 2–3 minutes until the tomatoes begin to break down.
[ ] 5. Add the shredded jackfruit, vegetable stock, chopped chipotle chillies in adobo, and brown sugar. Stir well to combine.
[ ] 6. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the liquid has reduced and the jackfruit is tender and well-coated in the smoky sauce. Use a wooden spoon to break up the jackfruit further as it cooks.
[ ] 7. Taste and adjust the seasoning, adding more chipotle for extra heat if desired.
[ ] 8. Whilst the jackfruit simmers, heat about 5 mm of vegetable oil in a separate frying pan over a medium-high heat. Fry each corn tortilla for 1–2 minutes per side until golden and crispy. Drain on kitchen paper.
[ ] 9. To assemble, place the crispy tostadas on serving plates. Top each with a generous portion of the jackfruit tinga, followed by shredded cabbage, crumbled vegan cheese, and sliced avocado. Serve immediately.

https://www.cuisinesavvy.com/recipe/jackfruit-tinga-tostadas