Skip to content
During our shelter in place, I have realized a few new things about myself. Firstly, I can no longer say I am too busy to clean my house. That’s not the reason. I have no gumption to get off of my arse even to care. Secondly, I can comfortably say I could live this way, hidden from the world, and become president of the ‘Stay At Home’ club. Thirdly, I could never get tired of Mexican cuisine. I’ve been making several variations of nachos, testing enchilada recipes, and eating tostadas galore over the last month. This week, I decided to create Mexican “pulled carnitas” by using jackfruit! In this recipe for Jackfruit Tostadas with Chipotle Peach Sauce, you will love the shredded pork texture of the jackfruit combined with the sweetness of the peach sauce. Ready to get sticky?
What is jackfruit?
Jackfruit is part of the fig family (I guess that’s why I love it so much!). Originating from Southwest India, it has reached so many parts of the world and has become a favorite in Brazilian, Philipean, and Thai cuisines. Luckily, it has made its way into tin cans, onto our grocery store shelves, and into my tummy! Sometimes, you can find fresh jackfruit at Asian or in the produce section at supermarkets. It’s a rather large fruit, so you could break it down and share it with a friend. Or don’t.
Fresh jackfruit’s sweet taste can resemble the flavors of banana, pineapple, and mango. It tastes like bubble gum to me! The beautiful thing about jackfruit is that its flavor is so mild, it will take on the characteristics of the spices you use to prepare your recipe. I have shredded some for crockpot stews, thrown a bit into a mock “Chicken Noodle” soup, and used it for Holiday Jackfruit Gravy. It’s the best thing in the world for those who miss that pulled-meaty texture. You can learn how to break down fresh jackfruit in this nifty video.
Why have jackfruit in my life?
There are lots of positive reasons to add jackfruit into your meal repertoire! Aside from loving its texture and versatility, jackfruit can be…
- beneficial for bone and skin health and increase energy levels because it’s hella-high in vitamin C. The water content will also help keep your skin hydrated and moisturized.
- great for improving digestion because it’s packed with fiber. If that’s not the best news for constipation sufferers, I don’t know what is, haha.
- a great way to boost your immune system. Right now, we all need a healthy immune system to get us through our COVID time, am I right? Give me that extra kick of vitamin C into our bloodstream anytime, baby!
So, why not give it a try? This recipe for Jackfruit Tostadas with Chipotle Peach Sauce is a great place to start! As you continue on with your stay-at-home cooking sessions, give this one a go. It’s a brighter take on the regular black bean, refried pinto bean, or pulled-pork tostada variation. And more importantly, you’ll have a little more confidence in the kitchen to bring together a tasty meatless meal 🙂
Jackfruit Tostadas with Chipotle Peach Sauce
These tostadas are a great Springtime light weekend lunch for your crew. Be sure to have plenty of napkins nearby! They can be a delightfully sticky mess:) The guacamole recipe is half-assed, but it is in the recipe! Just use your own judgment on taste when adding seasoning to avocado before mashing!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
FOR SHREDDED JACKFRUIT
2–20 oz cans young jackfruit, drained, tough ends removed
1 tsp each ground cumin, garlic powder, onion powder, kosher salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
8 corn tostadas (store-bought or home-made)
1 batch guacamole (3 avocados, garlic salt, lime juice, salt, pepper to taste)
FOR CHIPOTLE PEACH SAUCE
1 tsp olive oil
1/4 cup chopped poblano
3 garlic cloves, finely chopped
1/4 tsp chipotle powder
1/2 cup peach preserves
1/4 cup water
1/4 tsp kosher salt
1/2 tsp arrowroot powder
FOR TOPPINGS
vegan shredded cheese, (I used Daiya pepper jack)
2 radishes, sliced
fresh cilantro, chopped for garnish
Instructions
Preheat oven to 350 degrees. Prepare jackfruit by cutting the tougher end from the “meaty side” (like shown above). Line a baking sheet with parchment paper and place jackfruit on top of the sheet. Using your hands, gently pull apart each piece into shreds. Sprinkle cumin, garlic powder, onion powder, salt, pepper, and chopped cilantro over the jackfruit and toss with your hands. Roast in oven for 20 minutes to dry out the jackfruit. Turn oven off and let jackfruit stay warm in the oven until time to assemble the tostadas.
While the jackfruit is roasting, heat a small sauce pan over medium-high heat. Add olive oil and poblanos. Sauté for a few minutes, then add the garlic. Sauté for a minute more (careful not to burn garlic) then add the chipotle and stir. Lastly, add the peach preserves along with the water and whisk until the mixture is fully incorporated and smooth as possible. Bring to a boil, then reduce heat and simmer on low for a few minutes. Whisk in the arrowroot and set sauce pan to the side off of the heat.
TO ASSEMBLE
Spread 2 tbsps of guacamole onto a tostada. In this order, top with jackfruit, vegan shredded cheese, radishes, and fresh cilantro. Drizzle peach sauce over the tostada and serve with lime wedges and extra sliced radishes. Repeat with the remaining tostadas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: oven
- Cuisine: Mexican
