Tostadas de Tinga
[Vegan]

For the Rehydrate:

1. Add vegetable stock powder, a pinch of salt, and the dehydrated jackfruit to a pot of water. Bring it to a boil, then let it rehydrate for around 2 hours (but overnight is best).

For the Sauce:

1. Once the jackfruit is rehydrated, preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Remove the husk from the tomatillo if there is one. Cut the tomatoes and tomatillo in half and place them face down on the foil. Cut the onion in large chunks and peel the garlic cloves. Add those to the baking sheet as well.
3. Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Roast for 12-15 minutes, or until they are tender and golden brown.
4. Add the roasted vegetables to a blender with 2-4 chipotles (depending on your heat tolerance) plus an extra spoonful of adobo, Mexican oregano, and vegetable stock powder. Blend on high until smooth, then set aside.

For the Jackfruit:

1. Heat refined coconut oil or vegetable shortening in a large pot over medium. Add in the onion slices and sauté for 3-4 minutes until translucent, then add drained jackfruit and tinga sauce.
2. Turn the heat down to medium-low or just over low and simmer for an additional 20 minutes, or until the sauce soaks into the jackfruit.

For the Tostadas:

1. Fried: heat about 1 inch of neutral oil in a pot or skillet over medium. Fry the corn tortillas on each side until golden brown, about 60-90 seconds. Transfer to a paper towel-lined plate to drain any excess oil. Sprinkle with a little salt.
2. Baked: lightly brush both a baking sheet and the corn tortillas with a little vegetable oil and a sprinkle of salt. Bake at 400°F for 10-15 minutes, flipping halfway (or until golden and crispy). Serve the jackfruit tinga on a fried or baked tostada and top with lettuce, vegan crema, avocado, radishes, and/or cheese. Happy eating!