Step 1

Drain the jackfruit and pick out any seeds. Set aside.

Step 2

Set oven to 400ºF and get a baking sheet out with a rack on it.

Step 3

Heat the oil in a deep skillet over medium-high heat. Add the onion and cook for a few minutes until it’s begun to brown.

Step 4

Add the tomatoes, garlic, tomato paste and broth. Stir, cover, bring to boil. Simmer 5 minutes.

Step 5

Add the jackfruit and the chipotle and sugar and cover. Simmer 20-30 minutes. Stir occasionally and add more water or broth if it’s drying out or sticking.

Step 6

Meanwhile make your tostadas: brush or rub each tortilla with a little oil then lay them in a single layer on the baking rack. Bake for 10 minutes; flip. Bake another 5 minutes. Turn off oven, open oven door and let them rest in there.

Step 7

When jackfruit has simmered, it should soften up enough for you to smash it with a fork or spatula to break it up into small pieces and shreds. (The smaller pieces, the better, when you’re making any kind of tostada toppings.)

Step 8

Assemble tostadas: crispy tortilla topped with about 1/2 cup of jackfruit, some cabbage, avocado and cheese