Just about every time I post a jackfruit recipe or share one on social media, someone asks me “What does jackfruit taste like?” I almost hate to answer, because it’s not very exciting. The answer is that jackfruit tastes pretty much like nothing. Sounds like a disappointment, but when you think about it, lots of amazing vegan ingredients that do a great job of standing in for meat taste like nothing. Haven’t we been hearing for years that tofu takes on the flavor of what you cook it with? And seitan might have some savory flavor when you buy it, but that’s only because it’s been simmered in a bunch of seasonings. Wheat gluten on its own is pretty flavorless. With jackfruit it’s all about the texture. Jackfruit has a tender, meaty texture that works great in place of any kind of pulled meat. And the fact that it has essentially no flavor is actually a bonus, because you can season it up to make it taste like whatever you want. Most jackfruit recipes mimic pulled pork, but today I went for a veganized version of chicken tinga. That wasn’t too tough, because from what I can remember, chicken has a much more neutral flavor than pork. Right? It’s been a while, but I think that’s the case! I used lots of spices to make the dish super flavorful. If you want your vegan cooking to taste good, stock your pantry, because spices are where it’s at. The seasonings are a bit heavier than those you’d find in traditional chicken tinga, with soy sauce adding some savory flavor and smoked paprika adding some smokiness. But it’s so worth it. And one of my favorite things about this recipe is that as far as the jackfruit tinga itself is concerned, most of the ingredients are pantry staples. Keep them on hand and you can throw it together any time you’d like, and if you’re not feeling the tostadas or don’t have all the ingredients, switch it up and make tacos, sandwiches, burritos, fajitas, or whatever you’d like.
