Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and shred the 20 ounces of drained jackfruit using your hands or two forks, setting it aside in a large bowl.

2. 2

   In a small bowl, whisk together the 2 tablespoons of achiote paste, 0.5 cup of fresh orange juice, 2 tablespoons of fresh lime juice, 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of Mexican oregano, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 finely minced habanero pepper if using, to form a smooth pibil marinade.

3. 3

   Pour the entire pibil marinade over the shredded jackfruit, adding 0.5 of the medium-sized thinly sliced red onion and 1 tablespoon of vegetable oil, mixing well until all the jackfruit is evenly coated.

4. 4

   Spread the marinated jackfruit mixture onto a baking sheet in an even layer and roast in the preheated oven for 45-50 minutes, stirring halfway through, until the jackfruit is tender and slightly caramelized at the edges.

5. 5

   While the jackfruit roasts, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat and fry 8 corn tortillas, one at a time, for 1-2 minutes per side until crisp and golden brown, then drain them on paper towels and sprinkle with a pinch of salt.

6. 6

   Once the roasted jackfruit is ready, allow it to cool slightly, then spoon a generous portion onto each of the 8 crisp corn tostadas.

7. 7

   Garnish each tostada with 0.5 cup of pickled red onions, 0.25 cup of fresh chopped cilantro, and the remaining 0.5 of the thinly sliced red onion, serving immediately for best texture and flavor.