Now that my youngest is off to college, I have become an empty-nester. I can comfortably say I could live this way, hidden from the world, and become president of the “Stay At Home” club. It’s been less than a week, but I’ve been making variations of nachos, testing enchilada recipes, and experimenting with jackfruit. This week, I wanted to make a tostada with a summery vibe. We can’t let peach season escape us without using them in every possible way. Grab some peaches from your local weekend farmers markets and get to cookin’!
In this recipe for Jackfruit Tostadas with Chipotle Peach Sauce, you will love the jackfruit’s shredded-pork texture combined with the peach sauce’s sweetness. 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 many parts of the world and become a favorite in Brazilian, Filipino, 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 your local Asian supermarket 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.
Fresh jackfruit’s sweet taste resembles banana, pineapple and mango flavors. 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 Thanksgiving holiday jackfruit gravy.
Why have jackfruit in your life?
There are lots of positive reasons to add jackfruit to your meal repertoire. Aside from loving its texture and versatility:
- Jackfruit can benefit bone and skin health and increase energy levels because it’s high in vitamin C.
- The water content will also help keep your skin hydrated and moisturized.
- Its high fiber content can improve digestion.
Jackfruit is a great way to boost your immune system. Give me that extra kick of vitamin C into the 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! It’s a brighter take on the regular black bean, refried pinto bean, or pulled-pork tostada variation. More importantly, you’ll build a little more confidence in the kitchen to bring together a tasty, meatless meal.
Jackfruit Tostadas with Chipotle Peach Sauce
For Shredded Jackfruit
2 (20-ounce) cans young jackfruit, drained, tough ends removed
1 teaspoon each ground cumin, garlic powder, onion powder and kosher salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped
8 corn tostadas (store-bought or homemade)
1 batch guacamole (3 avocados, garlic salt, lime juice, salt and pepper to taste)
For Stewed Peaches
4 to 5 ripe peaches
⅓ cup granulated sugar
3 tablespoons water
2 teaspoons lemon juice
Pinch of cinnamon
For Chipotle Peach Sauce
1 teaspoon olive oil
¼ cup chopped poblano
3 garlic cloves, finely chopped
¼ teaspoon chipotle powder
½ cup stewed peaches, pureed in a high-speed blender
¼ cup water
¼ teaspoon kosher salt
½ teaspoon arrowroot powder
For Toppings
Shredded cheese: regular pepper jack or vegan (I use Daiya pepper jack)
2 radishes, thinly sliced
1 bunch fresh cilantro, chopped for garnish
Heat oven to 350 degrees. Prepare jackfruit by cutting the tougher end from the “meaty side.” Line a baking sheet with parchment paper and place jackfruit on top. Using your hands, gently pull apart each piece into shreds. Sprinkle cumin, garlic powder, onion powder, salt, pepper and chopped cilantro over jackfruit and toss with your hands; roast for 20 minutes to dry out jackfruit. Turn oven off and let jackfruit stay warm in oven until it is time to assemble tostadas.
While jackfruit is roasting, peel peaches and cut in half lengthwise. Remove pit, then cut each half into three wedges.
Place the peach wedges, sugar, water, lemon juice and cinnamon into a medium saucepan. Bring the mixture up to a boil, stirring gently with a silicone spatula to help the sugar begin to dissolve in the liquid. Reduce the heat to maintain a gentle boil. Cook for 5 to 6 minutes, stirring occasionally, or until the peaches are very soft but still hold their shape and the liquid they release has begun thickening. Remove pan from heat and allow stewed peaches to cool slightly before blending.
Heat a small saucepan over medium-high heat. Add olive oil and poblanos. Saute for a few minutes, then add garlic. Saute for a minute more (careful not to burn garlic); add chipotle and stir. Lastly, add peach preserves and water and whisk until 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 arrowroot and set saucepan to side off of heat.
To Assemble
Spread 2 tablespoons guacamole onto a tostada. Top with jackfruit, shredded cheese, radishes, and fresh cilantro. Drizzle peach sauce over tostada and serve with lime wedges and extra sliced radishes. Repeat with remaining tostadas.
Makes 4 servings
