Recipes
Jackfruit Adobado Tostadas
Serves 4
| Prep Time: 15 mins
| Cook Time: 15 mins
| Total Time: 30 mins
You may need: Mexican Adobo
Discover The Recipe
Adobo sauce is a rich, earthy, and tangy sauce that is made with an assortment of Mexican spices, dried chiles, and vinegar. Often used to season and marinate meat, this sauce is equally delicious on everything from fish to rice to healthy veggies and plant based ingredients. Our recipe for Jackfruit Adobado Tostadas is a wonderfully delicious and healthy alternative to meat-based Mexican recipes!
Using our recipe, making this complex and richly flavored sauce is a cinch using our Mexican Adobo spice blend. With just a few pantry ingredients and our signature spice mix you’ll have a versatile and delicious sauce in less than 5 minutes. If you haven't heard of Jackfruit, you're in for a treat. It’s a mild flavored fruit with a very meaty texture that looks just like shredded chicken or pork when pulled. Jackfruit pairs wonderfully with adobo sauce. Jackfruit also (conveniently) comes in a can, which makes it very easy to prepare. Enjoy these tostadas with fresh salsa and a side of long grain rice. Now you know exactly what to make with the can of Jackfruit you see at the market!
Ingredients
Jackfruit Adobado:
3 ancho chiles, dried
2 tablespoons Mexican Adobo spice mix
1 teaspoon salt
2 tablespoons tomato paste
3 garlic cloves
¼ cup apple cider vinegar
1 cup vegetable stock
1 tablespoon olive oil
1/4 teaspoon black pepper
1 can jackfruit in brine
Guacamole:
2 avocados, pitted and peeled
Juice of 1 lime
1/4 red onion, minced
1/4 cup cilantro, chopped
Sea salt and black pepper to taste
For the Tostadas:
1 package of tostada shells
1 can vegan refried black beans
1/2 cup green cabbage, shredded
1 small bunch cilantro
1/2 cup cherry tomatoes, halved
1/4 cup vegan sour cream or yogurt
1 lime cut into wedges
Notes
Even though this recipe is designed as a tostada, feel free to try it as a taco or a burrito. It’s equally delicious and versatile.
If you can’t find tostada shells in your local market, try making your own shells by toasting corn tortillas in your oven for 5 minutes on each side at 400°F until crispy! Lightly spray them with oil if desired to get them extra crispy.
Guacamole is best served right after making it but here's a tip to keep it fresh if you need to make it beforehand - pour a thin layer of water over the top to keep out the air. This will keep it from browning! Then when you are ready to serve simply pour the water off of the top and stir.
Instructions
Remove the stems and seeds from the dried chiles. Cover with boiling water and let sit for 15 minutes. Remove the chiles from the water and add to a blender or food processor. Discard the water. Add Piquant Post Mexican Adobo Spice, sea salt, tomato paste, garlic cloves, apple cider vinegar, vegetable stock, olive oil, and black pepper to the blender or food processor and puree until smooth.
Open the can of jackfruit, drain and rinse. Place the jackfruit in a mixing bowl and shred the jackfruit with your hands in the same way as chicken. Dress the jackfruit with as much of the adobo sauce as you like. Season to taste with more sea salt if desired.
To make the guacamole, place the avocado flesh into a medium sized bowl, along with the lime juice, red onion, cilantro, sea salt and black pepper. Add a little cayenne pepper if you like it spicy!
To build the tostadas, spread some of the refried beans in a thin layer over the tostada shells. Top the refried beans with a layer of guacamole and then a layer of the jackfruit adobado. Garnish with some green cabbage, cilantro, cherry tomatoes, and vegan sour cream. Serve with lime wedges and a little hot sauce if you’d like!
Alternatives & Substitutions
The toppings for tostadas are endless! Customize your tostada to your liking using your favorite roasted or raw veggies on these healthy tostadas!
If you like spice add fresh sliced jalapeños on top! And don’t forget to have your favorite hot sauce on hand so you can adjust the seasoning to your taste!
Looking for a seafood alternative? Try our delicious Adobo Scallops Tostadas recipe. For our vegan and vegetarian friends, try our Nopales Asado Salad.
Or, use the Mexican Adobo spice blend as a dry rub on meats. Try our Adobo Whole Roasted Chicken recipe for a special family treat.
Adobo spice also goes really well with pork. Try making our Pork Tenderloin Adobo recipe. Or Dust pork chops with adobo spice and pan fry, BBQ them, or roast the chops in the oven.
Please post your comments below to share your experiments and creations with our readers.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Jackfruit Adobado Tostadas
Serves
4
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Piquant Post spice you'll need: Mexican Adobo
Ingredients
Jackfruit Adobado:
3 ancho chiles, dried
2 tablespoons Mexican Adobo spice mix
1 teaspoon salt
2 tablespoons tomato paste
3 garlic cloves
¼ cup apple cider vinegar
1 cup vegetable stock
1 tablespoon olive oil
1/4 teaspoon black pepper
1 can jackfruit in brine
Guacamole:
2 avocados, pitted and peeled
Juice of 1 lime
1/4 red onion, minced
1/4 cup cilantro, chopped
Sea salt and black pepper to taste
For the Tostadas:
1 package of tostada shells
1 can vegan refried black beans
1/2 cup green cabbage, shredded
1 small bunch cilantro
1/2 cup cherry tomatoes, halved
1/4 cup vegan sour cream or yogurt
1 lime cut into wedges
Instructions
Remove the stems and seeds from the dried chiles. Cover with boiling water and let sit for 15 minutes. Remove the chiles from the water and add to a blender or food processor. Discard the water. Add Piquant Post Mexican Adobo Spice, sea salt, tomato paste, garlic cloves, apple cider vinegar, vegetable stock, olive oil, and black pepper to the blender or food processor and puree until smooth.
Open the can of jackfruit, drain and rinse. Place the jackfruit in a mixing bowl and shred the jackfruit with your hands in the same way as chicken. Dress the jackfruit with as much of the adobo sauce as you like. Season to taste with more sea salt if desired.
To make the guacamole, place the avocado flesh into a medium sized bowl, along with the lime juice, red onion, cilantro, sea salt and black pepper. Add a little cayenne pepper if you like it spicy!
To build the tostadas, spread some of the refried beans in a thin layer over the tostada shells. Top the refried beans with a layer of guacamole and then a layer of the jackfruit adobado. Garnish with some green cabbage, cilantro, cherry tomatoes, and vegan sour cream. Serve with lime wedges and a little hot sauce if you’d like!
Notes
Even though this recipe is designed as a tostada, feel free to try it as a taco or a burrito. It’s equally delicious and versatile.
If you can’t find tostada shells in your local market, try making your own shells by toasting corn tortillas in your oven for 5 minutes on each side at 400°F until crispy! Lightly spray them with oil if desired to get them extra crispy.
Guacamole is best served right after making it but here's a tip to keep it fresh if you need to make it beforehand - pour a thin layer of water over the top to keep out the air. This will keep it from browning! Then when you are ready to serve simply pour the water off of the top and stir.
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