If you have never made homemade tamales before, you are in for such a treat. And with this version being both vegan / dairy free and gluten free, it’s even more special in my eyes! Tamales are one of those foods that feel bigger and more special than the recipe itself. They’re slow, a little messy, but deeply worth it once it’s all said and done and everyone is enjoying. This version leans into that spirit while keeping things realistic for a home kitchen, too!
For this recipe, the jackfruit filling is simmered on the stovetop, where it can slowly absorb the red chile sauce and take on real depth. You can also do this a little bit slower in the oven if you prefer though. The tamales themselves are steamed in the oven, which gives you the same tender, set masa you’d expect from a traditional steamer without needing a giant pot or special setup.
Fully cooked tamales, after steaming, will feel set but tender. When you unwrap one, the masa should pull cleanly away from the husk and look matte rather than glossy. If it still looks wet or sticks to the husk, they need more time. I recommend sacrificing one to the cause of checking, it’s worth the cause!
Let them rest for about ten minutes before serving. This final pause helps the structure settle and makes them easier to unwrap. And once you do serve, feel free to top with some extra red sauce, or some olive oil and sea salt. I also love the idea of a sprinkle of chopped cilantro or green onion for a pop of color and freshness.
Tamales are not fast food by any means, but just because they are slow doesn’t mean they are complicated. I think you will find that the grounding and approachability is one of the many reasons that tamales are special in the first place to so many, especially at the holidays. If you’ve ever felt intimidated by tamales, this is a good place to start, and I certainly recommend you do.
Vegan Jackfruit Red Sauce Tamales
Equipment
- Deep baking dish
- Foil
- Blender
- Mixing bowls
- Corn husks
Ingredients
Red Chile Sauce:
- 8 dried guajillo chiles stems removed, seeds optional
- 2 dried ancho chiles stems removed, seeds optional
- 3 garlic cloves
- ½ small onion
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1½ cups hot water
Jackfruit Filling:
- 2 cans young jackfruit in brine drained and rinsed
- 1 tablespoon olive oil or avocado oil
- 1 cup prepared red chile sauce
- ½ teaspoon salt
- Juice of ½ lime
Masa:
- 3 cups masa harina for tamales
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- ¾ cup neutral oil or melted refined coconut oil
- 2½-3 cups warm vegetable broth or water
Assembly:
- 20-25 dried corn husks soaked in hot water for 20 minutes
Instructions
Red Chile Sauce:
- Place the guajillo chiles, ancho chiles, garlic, onion, tomato paste, cumin, oregano, salt, and hot water in a bowl. Let soak for 10 minutes until the chiles are softened.
- Blend until completely smooth. Set aside.
Jackfruit Filling:
- Heat oil in a skillet or saucepan over medium heat.
- Add the jackfruit and cook for 3 to 4 minutes, lightly breaking it apart.
- Pour in the red chile sauce, add salt, and simmer uncovered for 12 to 15 minutes, stirring occasionally, until thick and saucy.
- Shred the jackfruit with two forks, stir in lime juice, and let cool.
Masa:
- In a large bowl, whisk together masa harina, baking powder, and salt.
- Add oil and 2½ cups warm broth or water. Mix until smooth and spreadable, adding more liquid as needed.
- The masa should feel soft and creamy, similar to thick peanut butter.
Assemble and Steam:
- Lay a soaked corn husk flat with the narrow end facing you.
- Spread about 2 tablespoons masa into a rectangle in the center.
- Spoon 1 to 2 tablespoons jackfruit filling down the middle.
- Fold the sides over the filling, then fold the bottom flap up to seal. Repeat with remaining tamales.
- Preheat oven to 325°F.
- Stand tamales upright in a deep baking dish. Add ½ inch of hot water to the bottom without touching the tamales.
- Cover very tightly with foil.
- Bake for 60 to 75 minutes, checking halfway to ensure water has not evaporated.
Notes
Leftover tamales reheat well by steaming or wrapping in foil and warming in the oven.