Adobo de Tamarindo Jackfruit Tostadas

A staple in Mexican cuisine, make these tostadas at home to bring a taste of Mexico to your table

Adobo de Tamarindo Jackfruit Tostadas

Serves 4


2 tbsp olive oil or sesame oil
1 red onion, sliced
1 garlic clove, minced
1 can of jackfruit (unsweetened)
1 jar Tio Pablo Adobo de Tamarindo 210g
12 x Tio Pablo Tostadas
1 can La Morena Refried Black Beans 440g
2 cups of spinach leaves, shredded
1 avocado, diced
3/4 cup feta, crumbled


Preheat oven to 150C. Place tostadas onto a baking tray and place in the oven until tostadas are warm to the touch. Empty can of refried beans into a frying pan and add 2-3 tablespoons of water. Stir beans until they are heated through. In a separate frying pan heat olive oil or sesame oil and saute the garlic and half of the onion until soft. Drain and rinse the jackfruit, pull apart chunks into stringy bits and add to the pan. Cook for 1-2 minutes, until the jackfruit softens, and then pour in the Adobo de Tamarindo. Cook through so that the sauce becomes absorbed into the jackfruit. Take two forks and shred jackfruit further. Remove tostadas from the oven and spread refried beans onto each one. Top with a few spinach leaves and then a spoonful of jackfruit. Top with remaining fresh onion, avocado and feta. Serve while hot.

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