Jackfruit Tinga Tostadas

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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


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


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