In this recipe, I used the traditional Birria taco spices and sauce to create tostada shells. I love the unique flavors, but use them in a different way to create a new way to eat tostadas. So for all you that love Mexican food, I hope you enjoy this new creation!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
————————————
2 cans of jackfruit
1 tbsp apple cider vinegar
2 tbsp olive oil
2 tsp garlic powder
2 tsp salt
Tortillas
Red onion
Lettuce
Cilantro
Lime
Vegan Cheese Sauce (optional)
Vegan cheddar
⅓ cup vegetable or coconut oil
3 Bay leaves
Birria Sauce:
2 tbsp olive oil
1 onion
1 red bell pepper
4 garlic cloves
4 chipotle peppers
3 cups of veggie broth
1 tsp salt
½ tsp black pepper
⅛ tsp ground clove
1 tsp ground cumin
1 tsp oregano
¼ tsp cinnamon
⅛ tsp allspice
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Shred the jackfruit and place in a bowl. Add olive oil, apple cider vinegar, garlic powder, and salt to the jackfruit and massage into the jackfruit. Allow the jackfruit to sit for 30-60 minutes.
2. Add to a pan over medium heat the onion, bell pepper, and garlic. Sautee until soft, then add to a blender. Add all of the remaining Birria sauce ingredients and blend together.
3. After blending, pour the Birria sauce back into the pan over medium heat. Add the bay leaves, and bring to a boil. Then lower the heat and simmer for 60 minutes.
4. Once the Birria sauce is cooked, put the sauce into a dish. Dip the tortillas into the Birria sauce, and then add back to the pan and add the vegetable or coconut oil.
5. Cook the tortilla until it gets slightly crispy, then flip and cook on the other side until it’s crispy and firm.
6. Add vegan cheese and jackfruit to the tostado. Then add lettuce, red onion, cilantro, vegan cheese sauce (optional), and a squeeze of lime on top.
Comments
Post a Comment