Recipe Inspiration

Ingredients...

Jackfruit Filling:

30ml Vegetable oil

150g Onion, finely diced

15g Garlic cloves, minced

750g Young green jackfruit, drained, rinsed and shredded

15g Chipotle paste (or to taste)

15g Tomato purée

50g Essential Cuisine Street Food Chef Dark Mexican Style Seasoning

100 ml Essential Cuisine Vegetable Stock (made with 16g of mix per litre of water)

Salt and pepper to taste

Tostadas:

20 Small corn tortillas (2 per person)

Oil for brushing or frying

Toppings (optional, but recommended):

Shredded red cabbage or lettuce

Diced avocado or guacamole

Fresh coriander leaves

Lime wedges

Vegan sour cream or crema

Pickled red onions

Method...

Sauté Aromatics

1. Heat oil in a pan, cook onion until soft, add garlic, then stir in jackfruit, chipotle paste, tomato purée, and Essential Cuisine Dark Mexican Style Seasoning.

Simmer & Shred

2. Add stock, cover, and simmer for 15–20 mins. Shred jackfruit with a fork and season to taste.

Crisp the Tortillas

3. Brush tortillas with oil and bake at 200°C for 8–10 mins or shallow fry until golden and crispy.

Assemble Tostadas:

4. Top each tortilla with jackfruit, followed by your preferred toppings (cabbage, avocado, crema, etc.). Plate two tostadas per person with lime wedges and enjoy immediately.

Chefs tip: Drizzle with flair: A zigzag of vegan crema or sour cream adds visual appeal and tones down the spice.