Prepare Mexican jackfruit tamales at home with this recipe
Mexican jackfruit tamales are a vegetarian and eggless twist on a traditional Mexican dish. Originating from Mesoamerica, tamales have been a staple in Mexican cuisine for thousands of years, traditionally made with masa (corn dough) and filled with meats or beans. This version uses young green jackfruit as a substitute for meat, making it an excellent choice for vegetarians. Let's get cooking.
Gather the following ingredients
Arrange for two cups masa harina (corn flour), one cup vegetable broth, one-half cup vegetable shortening, one teaspoon baking powder, one teaspoon salt, 20 dried corn husks, soaked in warm water for at least an hour, two cans young green jackfruit (drained and shredded), one cup salsa verde, and fresh cilantro for garnish.
Prepare the masa dough
In a large mixing bowl, combine masa harina, baking powder and salt. Add vegetable shortening and use hands or an electric mixer to blend until it looks like coarse crumbs. Gradually pour in vegetable broth while mixing to form a soft dough. If the dough feels dry, add more broth one tablespoon at a time until it reaches the desired consistency.
Prepare the jackfruit filling
In a separate bowl, mix the shredded young green jackfruit with salsa verde until well combined, forming your tamale filling. The salsa verde not only adds moisture but also enriches the jackfruit with a vibrant flavor, making it resemble traditional tamale fillings in taste and texture. This ensures that the vegetarian tamales are just as enjoyable and flavorful as those made with meat.
Assemble the tamales
Drain and pat corn husks dry. Lay a husk with its wide end toward you. Spread two tablespoons of masa dough in the center, leaving edges clear. Add a spoonful of jackfruit filling on the masa. Fold the sides of the husk over the filling, then fold up the bottom edge to completely encase the tamale.
Steam cook tamales
Fill a steamer pot with water just below the steaming basket. Line the basket with leftover corn husks to prevent sticking. Arrange tamales vertically, ensuring they're not overcrowded for even steam circulation. Cook for about an hour or until masa separates easily from husks. Serve hot, garnished with fresh cilantro, and enjoy with sides like rice or salad for a full meal.
