Pulled Jackfruit Tostadas

Instructions

1. Prepare the jackfruit
   Drain and rinse the jackfruit thoroughly. Using your hands or two forks, pull apart the jackfruit pieces to create a shredded texture similar to pulled meat. Remove any tough cores and seeds.
2. Sauté the aromatics
   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Season and cook the jackfruit
   Add the shredded jackfruit, tomato paste, chili powder, cumin, and smoked paprika to the skillet. Stir well to coat the jackfruit with the spices. Cook for 2-3 minutes, stirring frequently.
4. Simmer with liquid
   Pour in the vegetable broth, soy sauce, and apple cider vinegar. Stir to combine. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the jackfruit has absorbed the flavors.
5. Create pulled texture
   Using a wooden spoon or potato masher, press down on the jackfruit to further break it apart and create a more shredded texture. Continue cooking for 2-3 more minutes to allow any remaining liquid to evaporate.
6. Assemble the tostadas
   Lay out the tostada shells on a serving platter. Divide the pulled jackfruit mixture evenly among the shells, spreading it to create an even layer on each tostada.
7. Add toppings and garnish
   Top each tostada with sliced avocado and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tostadas before eating.