REC: Jackfruit Tamales - found a way to use can of jackfruit!
Several choices actually! These look so good and subbing pumpkin in the masa instead of lard - how cool! I will be making and cooking the jackfruit filling separately to serve over Mark Bittman's tamale base until I can get corn husks. Colleen
Jackfruit Tamales
https://www.forksoverknives.com/recipes/vegan-baked-stuffed/vegan-jackfruit-tamales/#gs.42zy8r
Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest amount of sodium, such as Trader Joe’s brand. Rinsing and draining can also help reduce sodium.
18 dried cornhusks
10 dried New Mexico red chiles (1½ oz.)
¼ cup chopped onion
½ cup no-salt-added tomato sauce
4 teaspoons pure maple syrup
2 cloves garlic, minced
½ teaspoon dried Mexican oregano, crushed
¼ teaspoon ground cumin
½ teaspoon sea salt
1 14-oz. can green jackfruit, rinsed, drained, and chopped (see headnote)
2 cups masa harina
1 teaspoon regular or sodium-free baking powder
1½ cups canned pumpkin
1¼ cups low-sodium vegetable broth
In a very large bowl cover cornhusks with boiling water. Let stand 30 to 45 minutes or until husks are soft. Drain well; pat dry with paper towels.
Meanwhile, for chile sauce, in a dry extra-large skillet cook chiles over medium-high about 3 minutes or until toasted, turning occasionally. Let cool. Remove stems and seeds. Coarsely tear chiles.
In a medium saucepan combine chiles, onion, and 1¼ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a slotted spoon, transfer chiles and onion to a blender or food processor; reserve cooking liquid. Add the next six ingredients (through salt). Cover and blend until smooth, adding reserved cooking liquid a little at a time as needed to reach a sauce like consistency.
For filling, in a bowl combine jackfruit and â…“ cup of the chile sauce.
For masa dough, in a large bowl stir together masa harina and baking powder. Add pumpkin and broth. Beat with a mixer on medium until dough is thick but not sticky to incorporate some air into the dough.
To assemble tamales, starting at the wide end of a corn husk, spoon 2 rounded tablespoons masa dough onto husk and pat into a 4×3-inch rectangle. Spoon 1 rounded tablespoon filling lengthwise down the center of dough, leaving a slight border of dough at ends. Fold a long edge of husk over filling so it brings long edges of masa together. Roll up husk. Fold bottom up; tie with a cornhusk strip or 100% cotton kitchen string. Place on a rimmed baking sheet until all tamales are assembled.
To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Bring water to boiling. Reduce heat to medium-low. Cover; steam 45 minutes to 1 hour or until dough easily pulls away from corn husks and is cooked through. Uncover; let stand 10 minutes before serving. Serve tamales with remaining warmed chile sauce.
OR this one
Salsa Verde Jackfruit Tamales
https://www.whereyougetyourprotein.com/jackfruit-vegan-tamales/
TAMALES
* 1 lb. package dried corn husks*, soaked
* Tomatillo salsa, or salsa of choice
CORN MASA
* 6 cups masa herina
* 1 and 1/2 teaspoons Himalayan pink salt, or salt to taste
* 1 and 1/2 teaspoon baking powder
* 1 cup refined coconut oil, melted
* 5 cups warm water or vegetable broth
JACKFRUIT FILLING
* 3 (20oz) cans of young/green jackfruit, drained, rinsed and patted dry
* 1 large vidalia or yellow onion, chopped
* 1 large bell pepper, chopped
* 3 Tablespoons refined coconut oil, divided
* 3 Tablespoons ground cumin
* 2 Tablespoons chili powder
* 3 teaspoons garlic powder
* 3 teaspoons ground paprika
* 2 teaspoon onion powder
* 2 teaspoon dried oregano
* 1 and 2/3 teaspoon Himalayan pink salt, or more to taste
* optional: 1-2 Tablespoon nutritional yeast
PREP THE CORN HUSKS
1. Cover the corn husks with warm water. Allow them to soak for at least an hour, or until they've softened. I like to keep the husks in the water while I use them. This keeps them from drying out.
2. Once they have softened take a few longer husks and tear strips for tying the tamales.
PREP THE JACKFRUIT*
1. Drain and rinse the jackfruit, then gently pat it dry.
2. Pulse the rinsed jackfruit in a food processor to shred it. You may need to do this step in multiple batches.
3. Now, sauté the onion and bell pepper with 2 Tablespoons oil in a large pan or skillet until translucent. Turn off the heat.Â
Now you can cook the jackfruit using one of 2 methods. I now prefer the first method!
1. Method 1 -Baked: Add the jackfruit to a large bowl. Mix in the seasonings and set aside for about 5 minutes to marinate.
2. In the meantime preheat your oven to 400ºF and line a large baking sheet with parchment paper. Spread the jackfruit into an even layer on the pan. Bake at 400ºF for 25-35 minutes. Halfway through give the jackfruit a stir. It should begin to darken and dry out. I like to take it out of the oven when the edges look "crispy".
3. Method 2 -Pan cooked: Add in the jackfruit, seasonings, and 1 Tablespoon of oil to the pan of cooked onion. Mix everything together then allow the jackfruit to marinate in the seasonings for 5 minutes.
4. Once the jackfruit has marinated, heat everything over medium-low heat until the jackfruit is cooked and easily separates. (about 30-45 minutes) You’re looking to create a drier look and texture. Taste, adjust seasonings and allow more cook time if needed.Â
MIX THE MASA
1. In a large bowl mix the corn masa, salt, and baking powder together.Â
2. Then, mix in the oil until it’s fully incorporated into the dry ingredients. Â
3. Slowly mix in the warm water or broth, adding a little at a time until the masa dough resembles a thick hummus-like texture. You may not need all of the water which is why it’s a good idea to slowly add it into the dry ingredients.Â
ASSEMBLE THE TAMALES
1. Make sure everything is in close reach—corn husks, masa, seasoned jackfruit, salsa (if adding inside) and corn husk strips for tying.
2. Place a corn husk down on your work area. Add a scoop of corn masa to the husk and spread it out with the back of the spoon.Â
3. Add a scoop of seasoned jackfruit down the middle of the masa. At this point, you can add salsa to the inside of the tamales.
4. Close the tamales up by bringing the masa and corn husks together.Â
5. Then, fold the corn husk to one side of the tamale and fold up the tail.
6. Use a corn husk strip to tie the tamale closed.
INSTANT POT COOKING
1. Fill the Instant Pot with 2 cups of water.Â
2. Add the trivet or a raised steamer basket to the bottom of the pot.Â
3. Add the tamales. Be sure they are raised up and not submerged in the water.
4. Set the Instant pot to high pressure for 15 minutes. Once the tamales have finished cooking they can be left for natural pressure release or you may quick release the pressure after 10 minutes.*
5. Serve topped with tomatillo salsa or your favorite toppings.
STOVETOP COOKING
1. For this method you will need a large stockpot with a deep steamer basket.
2. Fill the pot with 2 cups of water.
3. Add the tamales to the steamer basket and cover with the lid. Place over medium heat for 35-45 minutes or until the masa is no longer wet and sticky and the tamales are fully cooked.*
4. Serve topped with tomatillo salsa or your favorite toppings.
HOW TO STORE YOUR TAMALES
1. Cooked tamales can be stored in an airtight container in the fridge for about 1 week or in the freezer for up to 3 months.
NOTES
1. Corn Husks- You will not need all of husks, but I like to soak most of them to be able to choose the best ones for the tamales.
2. The jackfruit filling can be made ahead of time and stored in the fridge. In fact, preparing the filling in advance allows the flavors to really come together.
3. Due to the lower oil content the fresh masa may slightly stick to the husks. Once the tamales are completely cooled and reheated the masa should easily separate from the husk.Â
NUTRITION INFORMATION: Yield: 24 servings Serving Size: 1 tamale
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 181mgCarbohydrates: 10gFiber: 2gSugar: 4g
OR this one
Red Chile Jackfruit Tamales Recipe
https://dorastable.com/red-chile-jackfruit-tamales-3/
Yield: 18-24 tamales
Time: 2-3 hours
Guajillo Chile Sauce
* 20 ea.(4 oz.) Chile guajillo, dry, seeded
* 3 — 4 Arbol chiles, seeded
* 6 Garlic, cloves
* 1/2 Onion, white chopped
* 2 cups Chile soaking liquid
Filling:
* 4 Garlic, cloves, minced
* 2 cans (20 oz./ea) Green jackfruit
* 1 ½ cups Guajillo chile sauce
Dough:
* 1 cup (8 oz.) Coconut oil, room temperature
* 4 cups (1 lb. 2 oz.) Masa Harina
* 1 ½ tsp. Baking powder
* 1 ½ tbsp. Salt, kosher
* 1 ½ tbsp. Cumin, ground
* 3 ½ cups Vegetable broth or stock
* 1 ½ cups Guajillo chile sauce
30 Corn Husks, dried
1. To prepare the corn husks: Soak the corn husks in hot water, in a large pot or in your
kitchen sink. Place a plate over them to weigh them down so they are completely
submerged. Let them soak for at least an hour.
2. To make the sauce, place the chiles in a small sauce pot and cover with water. Bring to a
simmer over medium-high heat and let cook for about 10 minutes. Drain the chiles and
reserve 2 cups of the soaking liquid. Place the chiles, garlic, onion, and soaking liquid in
the blender and process until smooth. Season with salt and pepper and strain. You should
end up with about 3 cups of sauce.
3. To make the filling: Drain the jackfruit. Rinse, and pat with paper towels. Cut out the
core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil
in a large sauté pan set to medium heat. Add minced garlic and cook for 1 minute, stirring
often. Add the jackfruit and cook for 3 -4 minutes or until it begins to brown. Pour 1 ½
cups of the guajillo chile sauce and reduce heat to low-medium. Simmer for 20 minutes
or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to
shred the jackfruit as it cooks down. Season with salt and pepper and let cool.
4. To make the dough, beat the coconut oil, on medium-high speed, with an electric mixer
for 1 minute. Add the baking powder, cumin, salt, and beat for 1 minute to incorporate
into the coconut oil.
5. Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to
incorporate. After it is completely incorporated, add the other half of masa harina,
vegetable stock, and 1 ½ cups of the guajillo chile puree. Beat at low speed, until
thoroughly mixed. It should have the consistency of a thick cake batter. If necessary, add
more vegetable stock until you reach that consistency. Taste the dough, and add more salt
if necessary. It should be a little bit salty.
6. For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove
the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it
had before.
7. Remove the corn husks from the water and set on paper towels. Reserve the largest husks
to wrap the tamales and the small ones to line the steamer.
8. To set up your steamer, fill the bottom with water making sure the water is not touching
the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.
9. To wrap the tamales, pull 24 pencil thin strips off of the corn husks and set aside. Take a
husk and dry off the excess water with a paper towel. Place the husk in your hand with
the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp.
of the dough (¼ inch thick) onto the corn husk, forming a 3 — 4 inch square. Leave a
border of at least 3/4 inch on each side of the square.
10. Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the
corn husk together, this will cause the masa to surround the filling, and roll them in the
same direction around the tamal. (If the husk is too small, fold one of the long sides
towards the center, and then fold the other long side on top.) Fold down the empty
tapered section of the corn husk, forming a closed bottom. This will leave the top of the
tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
11. Place the tamal in the steamer vertically leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
12. Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.
Chef’s Notes:
Masa harina is dried nixtamalized corn flour. It is used in Mexico to make tortillas, tamales, sopes, etc. The brand most commonly found is Maseca, but the only non-gmo organic one I’ve found is Bob’s Red Mill
I found coconut oil to be the most flavorful fat to use in this recipe. I recommend you use refined coconut oil so the coconut flavor doesn’t affect the tamales. If you use unrefined coconut oil you will get a coconutty flavor.
If you have a hard time finding jackfruit, (I find mine at Trader Joe’s) you can use mushrooms instead.
If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.
https://www.forksoverknives.com/recipes/vegan-baked-stuffed/vegan-jackfruit-tamales/#gs.42sajy
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