A well-stocked pantry is a lifeline when trying to get dinner on the table in a hurry. Sometimes that means making quick pasta or fried rice, and other times it can mean taking a packaged meal out of the freezer.
Here’s another option to keep in your back pocket: Chipotle Jackfruit and Black Bean Tacos. While canned jackfruit or chipotle sauce may not be staple ingredients in your kitchen, this recipe is a good introduction to their usefulness and versatility, and shows how to hit international grocery store aisles. (if you are not already a frequent visitor) can lead you to some wonderful ingredients.
What is jackfruit? A tropical fruit native to India, the jackfruit is the largest arboreal fruit in the world and can grow up to 100 pounds. When ripe, it can be eaten raw, like other sweet fruits, or incorporated into desserts. But when young and green, it has a fairly neutral flavor that is somewhat reminiscent of artichoke, and has the ability to take in the flavors of whatever it’s cooked with.
While you can find the large whole fruits in some markets, young jackfruit is more widely sold canned, packaged in brine, in much more manageable quantities in many well-stocked grocery stores and in Asian markets. (I found it in my local grocery store, tucked away among bottles of teriyaki and dumpling dips.) Before cooking, it’s a good idea to rinse the fruit to remove some of the salty brine.
Young jackfruit is popular among vegans and vegetarians because when grated it has a texture that resembles shredded meat. (When shredding the jackfruit, you can discard the seeds if you want, but it’s not necessary.) T a protein powerhouse like other meat substitutes. “That’s why we worship tofu, build recipes around tempeh, investigate seitan.” However, this can be fixed easily and inexpensively by adding a can of jackfruit beans.
The canned chipotle sauce does the heavy lifting to flavor these tacos. (The jackfruit and bean mix is ââalso seasoned with cumin, oregano, paprika and garlic powder.) A simple mix of peppers, tomatoes, vinegar, onion and seasonings, chipotle sauce adds a ton of flavor and a moderate dose of spices with a nice slow burn. While I don’t find it too spicy, I would recommend people with a sensitivity to spices to add only half the amount requested first, then give the taco filling a taste before adding the full amount.
After just a few minutes on the stovetop, your topping is ready to go. When putting together your tacos, always heat the tortillas first – whether they are corn or flour, store bought or homemade – then top them with your favorite toppings. Jar salsa and pickled jalapeÃ±os keep this pantry-friendly recipe, but feel free to use whatever toppings you have on hand.