Vegan Jackfruit Red Sauce Tamales
A plant-based take on classic tamales rojos, filled with shredded jackfruit simmered in a rich red chile sauce. These can be steamed traditionally on the stovetop or easily made in the oven, making them flexible and approachable for any kitchen.
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
Tamales continue to firm up as they rest. Let sit for 10 minutes before serving.
Leftover tamales reheat well by steaming or wrapping in foil and warming in the oven.
Leftover tamales reheat well by steaming or wrapping in foil and warming in the oven.