1 20 ounce can green jackfruit in brine
1 tablespoon oil, plus a little more for tostadas
1 yellow onion, large dice
2 Roma tomatoes, large chunks
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup vegetable broth
2 tablespoons chipotle en adobo (or more)
1 teaspoon brown sugar
8 corn tortillas
extra vegetable oil
Toppings:
shredded cabbage
crumbled queso fresco
sliced avocado
Drain the jackfruit and pick out any seeds. Set aside.
Set oven to 400ºF and get a baking sheet out with a rack on it.
Heat the oil in a deep skillet over medium-high heat. Add the onion and cook for a few minutes until it’s begun to brown.
Add the tomatoes, garlic, tomato paste and broth. Stir, cover, bring to boil. Simmer 5 minutes.
Add the jackfruit and the chipotle and sugar and cover. Simmer 20-30 minutes. Stir occasionally and add more water or broth if it’s drying out or sticking.
Meanwhile make your tostadas: brush or rub each tortilla with a little oil then lay them in a single layer on the baking rack. Bake for 10 minutes; flip. Bake another 5 minutes. Turn off oven, open oven door and let them rest in there.
When jackfruit has simmered, it should soften up enough for you to smash it with a fork or spatula to break it up into small pieces and shreds. (The smaller pieces, the better, when you’re making any kind of tostada toppings.)
Assemble tostadas: crispy tortilla topped with about 1/2 cup of jackfruit, some cabbage, avocado and cheese
Nutrition info is for jackfruit tinga + tostadas; does not include toppings
Find it online: https://hilahcooking.com/jackfruit-tinga-tostadas-2/