This recipe is really close to my heart! This Jackfruit tamales are a spin on the traditional Guatemalan tamale recipe! This recipe is simple to make but it requires some time an patience.
If you can’t find jackfruit in your local shop substi- tute with beans it is as delicious! I also like adding salsa on top to make them extra delicious.
1 Chile Pasa (pasiilla/pisado)
40gr New Mexico Chile ( guajillo/guaje)
2 Beef Tomatoes, sliced in half
1/2 Large Red Bell Pepper
1 White onion, roughly chopped
2 -3 tsp salt
1 tsp paprika
1 tsp bell pepper
1/3 Cup white sesames seeds
1/4 Cup ground pepita seeds (optional)
2 tins Green jackfruit in brine
1 1/2 Tamal Cup Tamal Salsa
1 tsp salt
1-2 tsp Chipotle paste ( optional) 1 tsp olive or avocado oil
3 1/2 Cups Corn Flour ( Masa Harina) 3 tsp Salt
2 Cups Olive, or avocado oil.
2 1/2 Warm water
1/2 Cup Tamale Sauce 1 tsp Baking powder
1 Packet of Corn Husks ( Soaked in hot water for 2 hours)
1 tsp turmeric (optional)
Prepare your Tamale Salsa by adding new mexico chile, Chile pasa, tomatoes sliced in half, chopped onion and half of a redbell pep- per into a large pot or pan and cover with water. Bring to boil and then lower heat to simmer and cook for 15-20 min.
Once chiles, tomatoes, pepper and onion has finished cooking remove 2 cups of the broth and set aside. Drain mixture and transfer to veggies to a blender. Add the 2 cups of broth sesame and pepita seeds and blend until well combined.
Place a strainer or sieve on top of a large bowl. Add tamale sauce mixture and strain until all the liquid is transferred to the bowl. Add sauce back to your pot or pan and cook in medium heat for 5-8 min until it thickens up. Transfer mixture to a bowl and set aside.
Drain jackfruit, remove the stem (hard part) and shred with your hands or a fork. Chop the stems into bite size pieces.
Add all the jackfruit to a skillet or pan with 1 tbsp of olive oil, 1 cup of the tamale salsa and 1-2 tsp of chipotle paste (optional). Combined until jackfruit is complete- ly covered by the tamale sauce.
Bring to a boil,then reduce heat to simmer cov- er with a lid and cook for 8-10 min mixing every few min. Remove from the heat and set aside.
Combine corn flour ( masa harina), baking pow- der and salt into a large bowl and mix with a fork. Slowly add olive oil while mixing so you get a crumbly texture.
Add warm water and keep pressing flour with a fork to combine. Once the mixture is more sticky mix with your hands. (Mixture should somewhere in between sticky and non sticky.) Let set for 10 min.
After it sets it should be less sticky and it should not stick to your hands when pressing. ( If it is too sticky sprinkle a bit more of flour and mix again. Add 1 cup of your tamale salsa and mix again and turmeric (optional).
Roll & Cooking your Tamales
Drain your corn husks and transfer to a plate to start folding your tamales. In a large pot place a few corn husk at the bottom and side of your pot ( this will prevent the wrapped tamales to burn when cooking) As shown in the pictures.
Grab a corn husk and spread about 2 heaped tablespoons of the tamale dough into the mid- dle of the husk. You want to create a flat even layer. ( Ss shown in process pictures)
Add 1 tbsp of jackfruit carnitas to the middle of the husk, bring together the two edges of the husk and roll and close by tying it with a strip of corn husk.
Once you have all tamales ready place them in the large pot facing upwards (as photo) add 2-3 cups of water bring to a boil and then lower heat to simmer cover with a lid and cook for 1hr 30min to 2 hrs in low heat. (You will know tamales are ready when they easily come right off the corn husk.)
Top with salsa and enjoy!