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You will not even believe how cloud-like the outside is. It is meaty, and perfectly smokey on the inside of these vegan Tamales! Tamales, or 'tamal' as they're known singularly in Spanish, are a staple from Latin America, steamed to perfection and filled with the most flavorful fillings imaginable. Heck, I have even taught cooking classes that cover making these, so it was a no-brainer for me to finally share my recipe with the world. Boy, I was not expecting the cult-like following this recipe has garnered!
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My tamales swap out the traditional lard and meat for a heart-healthy, plant-based fats and perfectly cooked young green jackfruit that mimics the texture of meat so well, you might just do a double-take. Serve 'em up with my plant-based fajitas, vegan elotes, and dairy-free sour cream, and you might just be in for the best Cinco De Mayo menu possible in this galaxy.
So, roll up your sleeves, get your steamer ready, and let's churn out a hot batch that will steam up your windows with the most heavenly fragrance!
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🥰 Why you'll adore this jackfruit tamales recipe
✊ Vegan AF and GF: Just like all of my vegan Mexican recipes, this is made completely without harming a single animal. It also happens to be one of my show-stopping gluten-free recipes too!
🔥 Flavor Masterclass: The method of making a sauce from rehydrated ancho chilies absorbed by the jackfruit makes them insanely juicy and meaty, while keeping the cooking process simple. You are going to see exactly why this recipe is wildly popular.
✅ Tested and Approved Worldwide: Like all the vegan recipes I share, it's been tweaked, tasted, and unanimously approved by a massive global team of recipe testers.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Ingredients for vegan tamales
Ancho Chilies
Dried ancho chilies are the dried form of the poblano pepper, offering a mild heat and a sweet, fruity flavor. If you can't find ancho chili, guajillo (which I use in my nutty, smoky salsa macha and salsa verde recipe) or pasilla chilies make great substitutes, adjusting the spice level to your liking.
Tomato Paste
Tomato paste adds richness, umami, and a concentrated burst of tomato flavor, thickening the filling and balancing the chilies' heat. Another option is to use Turkish pepper paste (don't worry, the flavor works really well in this recipe). Tatli biber salcasi (or the spicy version, aci biber salcasi) are normally used in dishes like Kisir, Lahana Sarma and Mercimek Kofte.
Mexican Chili Powder
Mexican chili powder combines various ground chilies with spices, contributing warmth and a multifaceted flavor profile to the dish. I also use it in the marinade for my Creole Grilled Tofu sub, which I teach how to make in my vegan sandwich-making class. Anyway, if you don't have Mexican chili powder, a mix of paprika, cumin, and a pinch of cayenne pepper can mimic its vibrant flavors.
Jackfruit
I chose young green jackfruit for this recipe, because when drained and squeezed, it has a meaty texture perfect for gluten-free vegan recipes like kathal ki sabji, vegan chicken drumsticks, and adobong sitaw. If you aren't gluten free, another great option is to make the filling using my vegan chicken recipe. If you ARE gluten-free, another good alternative is oyster mushrooms, which I use all the time with baharat to simulate meat for my vegan shawarma.
Masa Harina
Masa harina, a staple in Mexican cooking, is nixtamalized corn flour (processed with lime) that forms the base of the tamale dough, providing a unique taste and texture that can't be replicated with regular corn flour. I am an absolute freak for the gorgeous heirloom masa harina from Masienda. They also offer blue corn masa, which I use for making the blue corn pancakes I served for years on our food truck.
Dried Corn Husks
Dried corn husks serve as the natural wrapper for tamales, steaming them to perfection while imparting a subtle corn flavor. If corn husks are unavailable, parchment paper, or banana leaves (like you would use to make tupig, suman, and lontong) can be used, though the classic flavor will be slightly altered.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Oaxacan-Style Tamales
For a traditional twist, try making Oaxacan-style tamales, which are wrapped in banana leaves instead of corn husks. This variation not only changes the flavor profile, offering a slightly sweet and herbaceous note, but also alters the texture of the masa, giving it a more moist and tender finish. Fill these with a mixture of black beans, vegan chorizo crumbles, roasted poblano peppers, and zucchini (corn, beans and squash are known as the "three sisters") to keep it plant-based while honoring the richness of Oaxacan cuisine.
Tamales de Dulce
Alright, my daughter was so bummed when I was testing this jackfruit-filled recipe, because her heart only belongs to sweet tamales. We live in a mostly Mexican and El Salvadorian neighborhood, and growing up, the one thing our neighbors could share with our vegan family was the sweet tamales, usually dyed bright pink with food coloring and speckled with raisins and brown sugar. You can make them like that too, but probably no reason they need to be Barbie/Pepto Pink™.
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📖 How to make vegan jackfruit tamales
Make this perfectly on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Husk Ready:
Soften the corn husks by soaking them in warm water for thirty minutes.
✅ Another option you can check out is making my New Mexico hatch chile sauce and using that on the jackfruit instead of following steps 1-3 of this recipe.
Step Two
Chili Bath Time:
Rehydrate the dried ancho chili in boiling vegetable broth or water for twenty minutes until they're tender.
Step Three
Blend Up:
Toss the softened ancho chilies and their liquid into a blender. Add garlic, tomato paste, chili powder, salt, and lime juice. Hit blend for a solid minute on high speed.
Step Four
Jackfruit Sauté:
Warm up olive oil in a sturdy pan or Dutch oven over a lively medium-high heat. Once hot, brown the jackfruit pieces for four minutes until they're lightly golden.
Step Five
Onion and Tomato Mix-In:
Throw in the onions and tomatoes, keeping the sauté going for another four minutes until the onions give off a wonderful aroma and the tomatoes start to break down a bit.
Step Six
Dough Prep:
While the filling cools off a bit, whisk together masa flour, salt, sugar, and baking powder in a large mixing bowl.
Step Seven
Get Doughy:
Work the vegetable shortening (or vegan butter if you avoid shortening) into your masa mixture, then slowly mix in unsalted vegetable stock or water, kneading until you've got a very soft, creamy-looking dough.
✅ If you want, you can mix the dough with a stand mixer or even a food processor.
Step Eight
Tamale Assembly:
Gently pat the soaked corn husks dry on a clean kitchen towel.
Working one at a time, spread out about ¼ cup of tamale dough onto the center of the corn husk, leaving room at the edges. Spoon some jackfruit filling into the center of the dough, fold the husk's sides over the filling, then fold the bottom up, securing everything with husk strips.
Step Nine
Steamy Goodness
Steam tamales with their open ends (if you left an end open) facing up, away from the water. Cover and let them steam over medium heat for 80-90 minutes until the dough firms up and peels away from the husk easily.
Step Ten
Serve and Enjoy
Serve these vegetarian tamales piping hot, accompanied by vegan sour cream, salsa verde, salsa roja, chopped onion, fresh cilantro leaves, and a sprinkle of minced green chili. Or get a little wild with your accoutrements and rock some smokey salsa macha, vegan nacho cheese, or another vegan cheese of your preference.
💡Serving Suggestions
Make taco night complete by serving these alongside some tofu chorizo stuffed vegan taquitos, or vegan tostadas with a warm bowl of Mexican lentil soup! Some crispy, golden bunuelos for dessert? Word up!
Want a one-stop protein powerhouse? Serve these bad babies alongside a vegan taco bowl brimming with vegan Mexican rice, plant-based refried beans, topped with vegan cotija cheese, dripping with habanero salsa and vegan sour cream.
👉Top tips
👉Top Tips
- Choose the Right Jackfruit: Opt for young green jackfruit in brine or water. Don't mess with the kind in syrup that will make the nastiest, weirdest tamales in the galaxy! Firmly squeezing the jackfruit before cooking will help it get a better texture and absorb the flavors of the filling.
- Masa Hydration Matters: The consistency of your masa dough is crucial. It should feel very soft, moist and creamy. If it's too dry, it can crack and won't steam properly. A well-hydrated masa ensures a tender, perfectly steamed tamale.
- Steam Smart: Place a coin at the bottom of your steamer to prevent hot water from seeping into your tamales while they're steaming. If you hear the coin rattling, it means the water is boiling and the tamales are steaming properly. If it stops, you need to add more water to prevent the tamales from drying out. Have a couple of cups of water in the steamer at all times.
- Let Them Rest: After steaming, let the Mexican tamales rest for at least 8 minutes before serving. This rest period allows the tamales to firm up and makes them easier to unwrap.
🤷♀️ Recipe FAQs
While the filling is naturally gluten-free, if you have celiac disease or a serious sensitivity, ensure your masa harina is labeled gluten-free, as cross-contamination can occur during processing.
You know homemade tamales are done when the masa separates easily from the corn husk and the dough is firm, indicating it's thoroughly cooked.
I wrote and tested this vegan tamales recipe with the bamboo steamer that is my best friend for everything from chee cheong fun to putu ayu coconut cakes. But some of my testers had great success by fashioning makeshift steamers. If you don't have a steamer, fashion a steamer basket using a colander or a metal strainer over a pot of boiling water. Cover with a lid to trap the steam. Just make sure there's no space for too much steam to escape.
Storing Vegan Tamales
To keep your vegan tamales fresh, you have two great options: refrigeration or freezing.
🥶In the Refrigerator: Place the cooled tamales in an airtight container and store them in the refrigerator. They will stay fresh for up to five days.
❄️ In the Freezer: If you want to keep them longer, wrap each tamale in parchment paper and then place them all in a large, airtight container or a reusable silicone bag. They can be frozen for up to three months.
🧑🍳 Thawing Frozen Tamales
Before reheating your frozen tamales, it's best to let them thaw. Move them from the freezer to the refrigerator and let them thaw overnight. This slow thawing process helps maintain their moisture and texture.
🔥 Stovetop Reheating
Place the tamales in a steamer over boiling water. If you've refrigerated them, steam for 10 to 15 minutes. First, thaw frozen tamales in the refrigerator, then steam for 15 to 20 minutes or until heated through.
⚡️Microwave Reheating
For a quick option, you can microwave your tamales. Wet a paper towel and wring it out so it's damp, then wrap it around the tamale. Place it on a microwave-safe dish. Heat on high for one to two minutes if it's refrigerated or two to three minutes if it's been thawed from frozen. Let it stand for a minute before checking if it's warmed throughout. Repeat in short intervals if necessary.
💡Remember: reheating times might vary based on the size of the tamales and your microwave or stovetop's intensity, so adjust as needed to ensure your tamales are piping hot and ready to enjoy.
🤏Garnish your reheated tamales with minced green chiles, fresh cilantro leaves, and other herbs to freshen up their appearance, and no one will know you didn't whip up these delicious vegan tamales from scratch the day you served 'em.
✌️My faves to serve with jackfruit tamales:
Master the art of vegan Mexican cooking in a super-fun recorded cooking class with Chef Adam Sobel!
Mexican Ancho Chili Jackfruit Vegan Tamales Recipe
Ingredients
Filling:
- 2 dried ancho chiles stems discarded
- 2 cups boiling water or unsalted vegetable stock
- 2 teaspoons minced garlic
- ¼ cup Tomato paste
- 1 ½ teaspoon Mexican chili powder
- 1 ¼ teaspoon salt
- 2 tablespoons lime juice
- ¼ cup olive oil
- 20 oz. Young green jackfruit drained and squeezed
- ½ cup onion diced
- ½ cup tomato diced
Tamale Dough:
- 2 ½ cups masa harina 350 grams
- ¾ teaspoons salt
- ½ teaspoon sugar
- 1 ½ teaspoon baking powder
- 2 ¾ cups unsalted vegetable stock or water
- 1 ¼ cup vegetable shortening room temperature (200 grams)
To Form and Serve:
- 12-14 dried corn husks
- Vegan sour cream
- Cilantro leaves
- Minced jalapeño
Instructions
- To make the filling, soak dried ancho chili in hot vegetable stock or water for 20 minutes until softened.
- Place the ancho chilies and soaking liquid into a blender with the garlic, tomato paste, chili powder, salt, and lime juice, and blend for 60 seconds on high speed.
- In a sauté pan or non-reactive Dutch oven, heat the olive oil over medium-high heat. After two minutes, when the oil is hot, add the jackfruit pieces and sauté them for 4 minutes until they are lightly golden brown all over.
- Add the onions and tomatoes, and continue to sauté for an additional 4 minutes until the onions become fragrant and the tomatoes begin to break down.
- Add the contents of the blender to the pan, reduce the heat to low and simmer for about 15 minutes until the jackfruit is tender and most of the liquid has been absorbed.
- While you let the filling cool, mix masa harina, salt, sugar, and baking powder in a large bowl.
- Mix in the vegetable shortening and add unsalted vegetable stock or water, kneading to form a soft, smooth dough.
- Soak corn husks in warm water for 30 minutes to soften. Pat dry, then spread about ¼ cup of dough onto the center of each husk, leaving space at the edges. Place a spoonful of jackfruit filling in the middle of the dough, fold the sides of the husk in, then fold the bottom up, securing with strips of corn husk.
- Steam the tamales in a basket with the open end up, ensuring the water doesn't touch them. Cover and steam for 60 to 90 minutes until the dough is firm and doesn't stick to the husk.
- Serve hot with vegan sour cream, cilantro leaves, and minced jalapeño for garnish.
Notes
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Kimbi Walton says
Jackfruit never tasted so good!!