Just the right size for appetizers or tapas, these tasty little bites will leave guests lingering around the snack table. Crispy baked tortillas are topped with a meaty jackfruit base (spiced with chipotle chiles and cumin) that is so similar to pulled pork that no one will even guess that the recipe is vegan. Add in quick pickled veggies to cut through the heat and finish with a sprinkling of fresh cilantro for a beautiful (and delicious) presentation.
1 cup white vinegar
1 cup water
1/4 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 cup thinly sliced carrots
1/3 cup thinly sliced radishes
1/2 cup bite-size cauliflower florets
5 corn tortillas
1 can jackfruit in brine
4 tablespoons lime juice (roughly two limes worth)
1 tablespoon lime zest (roughly two limes worth)
1 clove garlic, minced
2 teaspoons chipotle chile powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1/3 cup chopped cilantro
How to Make It
Preheat the oven to 400 degrees.
In a small pot over medium-high heat, combine the vinegar, water, salt, and sugar. Simmer just until the sugar and salt dissolve. Stir in the carrots, radishes, and cauliflower florets. Remove from heat and set aside.
Using a 2-inch wide circular cookie cutter on the tortillas, cut out 24 mini tostadas. Place the tostadas on a baking sheet and bake for 8-10 minutes, or until crispy.
Drain, rinse, and shred the jackfruit in a medium bowl. Combine with lime juice, zest, garlic, chile powder, cumin, and black pepper. Cook over medium-high heat in a non-stick skillet for 3-5 minutes, or until heated through.
Top the mini tostadas with a teaspoon of the jackfruit mixture, some of the pickled vegetables, and a sprinkling of chopped cilantro.