Mexican Ancho Chili Jackfruit Vegan Tamales Recipe
Vegan tamales packed with tender, spiced jackfruit and wrapped in a cloud-soft, fluffy masa dough. Steamed to perfection, they're a savory gluten-free crowd pleaser, and easily freezable for a handy meal.
Servings: 12
Calories: 372kcal
Cost: $7.50
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
🍈 Jackfruit Perfection:
Choose young, green jackfruit in brine or water for the best texture and flavor absorption. Avoid syrup-packed jackfruit to keep tamales from turning out super-weird. Make sure to squeeze the jackfruit pieces well before use to remove water and enhance their texture.
💧 Masa Magic:
Your masa dough's texture is key - aim for soft, moist, and creamy. Dry masa can lead to cracks and improper steaming. Proper hydration ensures tender tamales.
🔊 Rattle & Steam:
Prevent water intrusion by placing a coin in the steamer's base. A rattling coin signals proper boiling and steaming; silence means it's time to add more water to keep tamales moist.
⏳ Rest & Serve:
Give tamales at least eight minutes to rest after steaming. This pause helps them firm up, simplifying unwrapping and enhancing texture.
Nutrition
Calories: 372kcal | Carbohydrates: 33g | Protein: 3g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Sodium: 707mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg