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RED CHILE JACKFRUIT TAMALES

3-4 Arbol chiles, dried, seeded

20 (4 oz._ Guajillo chiles, dry, seeded

6 cloves Garlic

1/2 White onion, chopped

4 Garlic cloves, minced

2 cups Chile soaking liquid

2 cans (20 oz.) Green jackfruit in brine

1 ½ cups Reserved guajillo chile sauce

4 cups (1 lb. 2 oz.) Masa harina

1 cup (8 oz.) Refined coconut oil

1 ½ tsp. Baking powder

1 tbsp. Salt, kosher

3 ½ cups Vegetable broth or stock

1 ½ tbsp. Cumin, ground

1 ½ cups Reserved guajillo chile sauce

30 Corn husks

1

STEP 1

Place the chiles in a small sauce pot and cover with water. Bring to a simmer over medium-high heat and let cook for about 10 minutes. Place the chiles, garlic, onion, and soaking liquid in the blender and process until smooth.

2

STEP 2

 Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add minced garlic and cook for 1 min., stirring often. Add the jackfruit and cook for 3 -4 mins. or until it begins to brown. Pour 1 ½ cups of the guajillo chile sauce and simmer.

3

STEP 3

Add half of the masa harina to the bowl, pour in half of the vegetable stock, and beat to incorporate. After it is completely incorporated, add the other half of masa harina, vegetable stock, and 1 ½ cups of the guajillo chile puree. 

4

STEP 4

Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. 

5

STEP 5

Place the tamal in the steamer vertically leaning against the side of the pot, Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 mins. If they are not done, steam for 10 more mins. and check again.

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa and use only 3/4 cup of vegetable stock. To substitute the coconut oil, you can use 8 oz. of vegetable oil or vegetable shortening. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

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