Spiced Jackfruit Tamales Recipe
BY: COMPLEMENT
Tamales are thought of as being a complicated and time-consuming labor of love, but it really doesn’t have to be.
This misconception comes from the fact that tamales are usually made in huge quantities. You don’t have to make such a big production if you are cooking for a modest amount of people.
Tamales are one of those magical food vessels that can carry a number of different, delectable fillings inside; from sweet corn, to poblanos, to tempeh.
In this recipe we are using a fiery, spiced jackfruit as our filling of choice.
Ingredients:
Tamale Dough:
- ~25-30 corn husks
- 4 cups Masa Harina
- 3-3 ½ cups vegetable broth
- ½ cup olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon turmeric
Spiced Jackfruit Filling:
- 40 oz jackfruit, chopped (canned or fresh)
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- ½ cup vegetable broth
- 1 tablespoon agave/maple syrup
- ½ lime, juiced
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 3 tablespoons Complement Unflavored Protein (optional)
Directions
For the husks:
- Separate the corn husks and soak them in a large bowl of hot water.
- Rip one or two of the corn husks into strips to tie the tamales shut.
For the jackfruit filling:
- Heat olive oil over low heat and add onions and garlic, stirring until soft.
- Add cumin, chili powder, and smoked paprika, stir until fragrant.
- Add chopped jackfruit and salt, sauté until slightly browned.
- Add vegetable broth, agave, lime juice, and optional Complement Protein, simmer.
- Stir and cook until it's a juicy consistency.
For the dough:
- Mix masa harina, baking powder, salt, and turmeric.
- Pour in vegetable broth and olive oil, mix until spreadable.
- Spread masa on corn husk, add filling, fold and tie shut.
- Place tamales open side up in steamer basket, steam for 1 hour.
- To eat, remove husks and enjoy with toppings like Mole Recipe.
Recipe by:
