AuthorJen BookerMexican starter or snack
PREP THE JACKFRUIT: Pour out the brine, then rinse the jackfruit with water. With your hands, squeeze out any extra liquid from the jackfruit, then shred it into small strips and chunks. Set aside.
MAKE THE SAUCE: Heat a heavy-based pot over medium-high heat. Warm 2 tbsp olive oil, then add in the chopped onion and sauté it for 5 minutes, until it is tender and beginning to brown. Add in the garlic and sauté for 1 more minute. Next, add in 1/4 tsp dried oregano, 1/4 tsp cinnamon, 3/4 tsp ground cumin, and 1/2 tsp black pepper. Toast the spices for 1-2 minutes, stirring constantly to avoid burning. Add a little more oil here if necessary. Next, stir in the vegetable stock, canned tomatoes, chipotle peppers, adobo sauce, and 1.5 tsp salt, and allow the sauce to cook for 3-4 minutes.
PUREÉ THE SAUCE: Carefully transfer the sauce to a blender and pureé it until smooth. Set aside momentarily.
BROWN THE JACKFRUIT: In the same pot over medium-high heat, warm 1 tbsp olive oil. Throw in the shredded jackfruit, plus 1/4 tsp of each: dried oregano, ground cumin, cinnamon, black pepper, and salt. Sauté until the jackfruit is golden-brown, about 10 minutes.
COMBINE AND SIMMER: Carefully pour the sauce back into the pot with the jackfruit and stir to combine. Bring the sauce to a low boil, then turn the stove down to low heat to simmer for 15 minutes, stirring occasionally.
BAKE THE TORTILLAS: While the jackfruit simmers, preheat the oven to 200°C. Brush the corn tortillas with olive oil on both sides. Place them on baking trays lined with baking paper. Bake them for 5 minutes on one side. Flip them over and bake for a further 5-7 minutes, until they are golden-brown and crispy.
LAYER THE TOSTADAS: Spread a layer of warmed refried beans onto one side of a freshly prepared tostada shell. Spoon on some of the jackfruit tinga. Add your desired toppings.
Ingredients
Directions
PREP THE JACKFRUIT: Pour out the brine, then rinse the jackfruit with water. With your hands, squeeze out any extra liquid from the jackfruit, then shred it into small strips and chunks. Set aside.
MAKE THE SAUCE: Heat a heavy-based pot over medium-high heat. Warm 2 tbsp olive oil, then add in the chopped onion and sauté it for 5 minutes, until it is tender and beginning to brown. Add in the garlic and sauté for 1 more minute. Next, add in 1/4 tsp dried oregano, 1/4 tsp cinnamon, 3/4 tsp ground cumin, and 1/2 tsp black pepper. Toast the spices for 1-2 minutes, stirring constantly to avoid burning. Add a little more oil here if necessary. Next, stir in the vegetable stock, canned tomatoes, chipotle peppers, adobo sauce, and 1.5 tsp salt, and allow the sauce to cook for 3-4 minutes.
PUREÉ THE SAUCE: Carefully transfer the sauce to a blender and pureé it until smooth. Set aside momentarily.
BROWN THE JACKFRUIT: In the same pot over medium-high heat, warm 1 tbsp olive oil. Throw in the shredded jackfruit, plus 1/4 tsp of each: dried oregano, ground cumin, cinnamon, black pepper, and salt. Sauté until the jackfruit is golden-brown, about 10 minutes.
COMBINE AND SIMMER: Carefully pour the sauce back into the pot with the jackfruit and stir to combine. Bring the sauce to a low boil, then turn the stove down to low heat to simmer for 15 minutes, stirring occasionally.
BAKE THE TORTILLAS: While the jackfruit simmers, preheat the oven to 200°C. Brush the corn tortillas with olive oil on both sides. Place them on baking trays lined with baking paper. Bake them for 5 minutes on one side. Flip them over and bake for a further 5-7 minutes, until they are golden-brown and crispy.
LAYER THE TOSTADAS: Spread a layer of warmed refried beans onto one side of a freshly prepared tostada shell. Spoon on some of the jackfruit tinga. Add your desired toppings.