jackfruit tinga tostadawich with tequila lime mango___________________________Mexican-style tinga meats veggie-friendly jackfruit in this stacked tostada topped with a sprinkle of tequila marinated mango.
Ingredients
- 3 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 jalapeno, deseeded and minced
- 1 tbsp paprika
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 cup fresh cilantro, chopped
- 1 chipotle pepper in adobo sauce
- 2 tbsp tomato paste
- 1 14-oz can tomato sauce
- 2 cans jackfruit, in brine or water, drained
- 8 corn or wheat tortillas
- 2 cups shredded cheddar cheese
tequila lime mango
- 1 mango, cut into 1/2 inch cubes
- 2 tbsp red onion, diced
- 2 tbsp cilantro, chopped
- 1 tbsp tequila
- 2 tsp lime juice
Instructions
- Preheat oven to 425 degrees.
- Heat 1 tbsp olive or avocado oil over medium heat. Saute garlic, onion, and jalapeno until fragrant, about 3-4 minutes. Stir in paprika, cumin, oregano, and cilantro for about a minute. Swirl in chipotle pepper and tomato sauce until incorporated, about another minute. Shred jackfruit pieces with your fingers until they resemble pulled pork - no fear if it isn't perfect, they'll continue to soften and shred themselves as they cook! Add to the pan. Pour in tomato sauce, 1/2 cup water, and a pinch of salt and pepper. Bring to a boil, then simmer at least 10 minutes but up to 30 minutes, stirring occasionally.
- While the jackfruit cooks, toast the tortillas. Rub each side of the tortillas with olive oil and lay flat, with no overlap, on a baking sheet. Bake 6-8 minutes per side until crisp.
- Divide jackfruit mixture among four tortillas. Sprinkle each with about 2 tbsp cheese, then top with a second tortilla. Spoon the remaining jackfruit tinga among the top four tortillas and finish with the remaining cheese. Bake about 10 minutes until cheese melts and is bubbly.
- Toss together mango, red onion, cilantro, tequila, lime juice, and a pinch of salt. Sprinkle overtop the finished tostadawiches.