A healthier plant-based twist on beef tamales featuring an authentic red chile sauce, a lard-free masa dough, and a tasty jackfruit and mushroom filling. Enjoy this delicious Mexican classic today – perfect for holiday dinners, special occasions, and family gatherings.
Do you enjoy tamales? I love them! If you’ve never had tamales, they’re made with a corn dough called masa. After including a tasty filling, the tamal is wrapped in a corn husk. Did you know that tamale comes from an Aztec word tamalli which means wrap.
The first time I ever made tamales was over twenty years ago when I worked in Sacramento, California. One of my co-workers invited me over for a tamale party or tamalada. Since I was new, loved tamales, and didn’t have any other plans, I eagerly accepted. And I am ever grateful for the experience. It has become one of my treasured “pebbles” (life experiences).
We made two different kinds of tamales that day – beef and chicken. The fillings were obviously different, but both used the same corn husks and masa. As it turns out, the beef version included a delicious red sauce that I really enjoyed. I’ve tweaked the chile sauce a little since then and am sharing it with you today. Like chili, lasagna, and meatloaf, everyone has their own spin on things. But that’s what makes recipes so much fun.
The process is simple, but it does take a bit of time. The nice thing is you can complete some of the steps one or two days before you’re ready to assemble and cook your tamales. For instance, I sometimes make the Red Chile Sauce the day before making the masa and filling. And the corn husks can soak while you’re preparing both. The key is to take your time and not rush the experience. It can be kinda therapeutic.
There are four primary components to tamales – corn husks, chile sauce, masa, and filling. If you’re able to find corn husks locally, they are fairly inexpensive. If you aren’t close to a latino market or your grocer doesn’t sell corn husks, you can purchase them online like I did, but they cost more. Be sure to read the reviews to make sure the corn husks are dried properly to avoid mildew or mold.
But please keep in mind that corn husks are made from corn, which grows outside. So there may be dirt, bugs, or stains on the husks. This is precisely why we rinse the corn husks thoroughly before soaking them in clean water. You’ll want about 30 corn husks for this recipe; though you may need more or less, depending on how big or small you’re making your tamales and how thick or thin your masa application is.
While you can easily purchase a chile sauce or red enchilada type sauce, I prefer making my own. It’s super simple and can be made in advance. Simply steep a mixture of peppers with onions and garlic in a pot for about an hour. Then puree the mixture in a high-speed blender. The result is the most balanced and delicious red sauce available. You’ll use a portion in the masa and a portion in the filling. The rest can be enjoyed with the tamales.
Plus, you get to determine precisely how much heat and salt you add. I recommend using 12-15 dried chilies. You can use just about any type you have in your pantry or you can get your hands on. I typically use two or three passillo, two or three ancho, and eight to ten Guajillo. It depends on what I have and the size of the papers. You can. also use other chile peppers, including Anaheim. It depends on the desired spice level.
I also highly recommend removing the stems and seeds. If you’re skin is more sensitive, you may opt to wear gloves to protect your skin. Some chilies can be a bit spicy and can burn sensitive skin. If you prefer more heat, include spicier peppers or include some of the seeds.
The third component is the masa. It can make or break tamales. Masa is made with masa harina which is very finely ground cornmeal. And it makes the best tortillas and tamales. In fact, a lot of the flavor and texture in tamales that we know and love comes from the masa. I think we all agree that tamales should be flavorful and moist.
There are several different schools of thought regarding masa. First, everyone has a favorite, though I’m not picky. I actually purchased my masa harina on Amazon because my local grocery store doesn’t carry it. Seriously. (They also don’t sell corn husks).
Next, I like using a bit of baking powder to produce a lighter texture. Some scoff at this, so feel free to omit if you’re a purest. But I believe this is crucial if you’re following this recipe. But I’ll get to that in a moment. The next tip is to allow the masa to relax in the refrigerator for at least an hour. The masa should adhere to the husk but release easily at the same time. The consistency should be similar to a very soft play dough, but not dry.
So let’s talk about the fat. There’s a crazy amount of lard or tallow in traditional tamales. Depending on the recipe, you use one to two cups. Yeah, that is not a typo. Lard or tallow are used for three reasons – moisture, flavor, and it uses the byproduct of the cooked meat. So waste not, …
But since I absolutely do not consume lard or tallow now that I’ve embraced a plant-based lifestyle, I had to find a suitable substitute. A few vegan recipes call for refined coconut oil or even some type of vegetable oil. Whatever you do, do not use olive oil. It just conflicts with the flavor profile.
By now you may have noticed that I also try to reduce or omit oil/butter unless it contributes to the oil or integrity of a dish. Instead, I tend to replace oil or butter with healthier fats or fruits like applesauce, nut butter, or fresh avocado. In these Jackfruit and Mushroom Tamales, I didn’t think any of these typical substitutes would work very well.
After some experimentation, pure packed pumpkin works beautifully in the masa. The color and texture complement the masa and make a very suitable lard or tallow substitute. If you don’t object to using oil, feel free to use a neutral oil instead of the pure packed pumpkin. Though I’m a pretty big fan of the pumpkin and think you may be pleasantly surprised with the results as well.
To increase the umami flavor in the masa and the filling, I use and recommend Umami Vegetable Broth, which is made with kitchen scraps. It is naturally sodium-free and costs almost nothing to make. And yet it imparts such a beautiful color, as well as incredible range and depth of flavor.
And finally, there’s the filling. These Jackfruit and Mushroom Tamales use jackfruit and mushrooms. Surprise!! Seriously, I like combining jackfruit with mushrooms for texture and flavor. You’re going to want to use green jackfruit to make these tamales. I’m a huge fan of jackfruit – sweet or savory. But the young green jackfruit is best when using as a plant-based meat alternative.
You can use canned, frozen, or fresh. You’ll just need to make sure the jackfruit is soft and tender. If you’re using a can, you’ll want to rinse the jackfruit very well to remove the flavor from the brine. You will also want to remove any tough bits that interfere with the texture and overall tamale experience. Then you can use a knife, scissors, or fingers to cut, shred, or tear the jackfruit into strands and fibers.
Now for the fun part!!
It’s time to assemble your Jackfruit and Mushroom Tamales. Before I start assembling my tamales though, I like to prep my soaked corn husks. First, identify the smooth and rough side. Take a moment to ensure the smooth or glossy sides is facing up.
Everyone has a preference, but for me, I’ve found that the best width is about six or seven inches wide at the top (widest portion) of the husk. If they’re too wide, simply tear off one side to get it to the preferred size. Then place a corn husk with the smooth side facing up on a large cutting board, tray, or plate. Using a spreader or spoon, spread a one-quarter inch thick layer over the top half of the husk.
Then add a small amount of the filling in the center of the masa and spread it from top to bottom. Fold the left side of the husk to the center, releasing the masa over the filling, then fold the right side to the center. Fold the empty left side of the husk back over the right side. Then fold the tail of the corn husk toward the top of the tamal and place it on a large tray or cutting board with the top facing up.
If you prefer to tie your tamales like me, tear thin strips of the remaining corn husks and tie them around each tamal. The tamales should hold their shape, but the tie helps hold them together, at least until there are enough to stack upright.
Once you have completed one tamal, repeat the process until you have used all of your masa and/or filling. You should have 30 tamales, though this really depends on how thick or thin you spread your masa and filling.
Now that you have assembled your Jackfruit and Mushroom Tamales, there are two primary cooking methods – steamer or pressure cooker. Both work very well. The steamer/pot method is much more traditional. If you haven’t steamed before, simply fill a large pot with a few inches of water. Now drop a couple marbles or coins in the bottom to warn you you if the temp is too low or if the water boils off. They tap-tap or “chatter” on the bottom of the pot when the water is simmering. If the chatter stops, you need to fill the pot with more water.
Place a steamer/basket insert or metal trivet over the water. Then place a heat-proof glass or metal bowl inverted to help prop off the tamales so they remain upright. Then arrange the tamales all around the dish, trying not to overcrowd them. Place a clean cloth (prevents condensation from collecting on the tamales and preventing them from cooking properly) over top and then cover with a tight-fitting lid. Bring to a boil and simmer for 60-90 minutes.
Why the wide time range? Again, it depends how thick your thick and wet/dry your masa is. I cook mine for about 75 minutes. You’ll know your tamales are ready when the masa is firm and removes easily from the husk.
The Instant Pot or pressure cooker method is similar. Fill the insert with a cup of water, then place the metal trivet or steamer basket inside the insert. Place a few torn pieces of corn husks on the bottom to prevent the tamales from sitting in the water. Arrange the tamales upright inside the insert, trying not to overcrowd them. Cook on manual/high pressure for 25 minutes. Allow pressure to release naturally.
Once the Jackfruit and Mushroom Tamales are cooked, allow them to cool slightly before removing them. You can enjoy them immediately or you can enjoy them later. If you choose to freeze the tamales, allow them to cool completely before transferring them to a freezer-safe container or bag. Then freeze for up to three months.
These Jackfruit and Mushroom Tamales are absolutely delicious served with the remaining Red Chile Sauce. Many many people argue about what should be served with tamales, if anything. Whether you choose to serve your tamales plain, with chile sauce, or with a bunch of sides, you’re in for a real treat! These tamales are absolutely delicious!
Tamales are great with just about any sides you might serve with tacos, enchiladas, fajitas. This may include Instant Pot Refried Beans, Instant Pot Mexican Rice, Easy Chunky Guacamole, and/or Salsa Fresca. That’s what we do. You can also with serve cubed avocado, chopped cilantro, salad, slaw, fresh fruit, black beans, Gallo Pinto, fresh or marinated onions, fresh or pickled jalapeños, Easy Vegan Sour Cream, Avocado Mousse, and more.
I love that tamales are naturally a very portable meal. They come wrapped in a little corn husk, which makes them great for lunches and on the go meals. These Jackfruit and Mushroom Tamales are also great for make-ahead meals since they store very well in the refrigerator or freezer. This is precisely why tamales were given to hunters, travelers, and soldiers before they set out on their trips. Tamales were portable (wrapped), provided sustenance, and were considered luck.
Have you ever noticed that tamales are often associated with Christmas? This is because they have been part of las posadas for years. It’s an annual Mexican celebration that commemorates Mary and Joseph’s search for shelter before Jesus was born. For generations, many families gathered together for a tamalada to make tamales to make tamales before Christmas. Many families have their tamalada on Christmas Eve, though some do it the weekend or two prior to Christmas.
If you’re lucky enough, sometimes your friend will kindly invite you to participate in their tamalada. Looking back on my tamale pebble from my time in Sacramento, I feel very fortunate to have been invited to my very first tamalada. At a time when I was all alone in a big unfamiliar city far from my family, I enjoyed the traditions and flavors of my friends’ heritage. And I’ll treasure it always.
Not only are tamales a labor of love, they are absolutely delicious. Perhaps you may even choose to enjoy these Jackfruit and Mushroom Tamales for Christmas this year! Please let me know if you do!
I hope you enjoy these Jackfruit and Mushroom Tamales as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Jackfruit and Mushroom Tamales
- 30 large dried corn husks (6-7” width at the top is ideal)
- Red Chile Sauce
- Masa Dough
- Jackfruit and Mushroom Filling
Red Chile Sauce Ingredients
- 12-15 dried chilies* (2-3 passillo, 2-3 ancho, 8-10 Guajillo) or Anaheim (depending on desired spice level)
- ½ onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 3 cups Umami Vegetable Broth
- 2 tsp ground cumin
- 2 tsp coconut sugar (or brown sugar)
- ½-1 tsp salt (or to taste)
Masa Dough Ingredients (should make 20-24 tamales)
- 1 cup packed pumpkin** or neutral oil**
- ½ cup Red Chile Sauce
- 4 cups Masa Harina
- 1 Tbsp baking powder
- ½-1 tsp salt (or to taste)
- 4-4½ cups Umami Vegetable Broth
Jackfruit and Mushroom Filling Ingredients
- 8 ounces mushroom, chopped
- ½ onion, minced
- 1 pound cooked/canned young green jackfruit
- 3-4 cloves garlic, minced (1 Tbsp)
- 1½ cups Red Chile Sauce
- sea salt to taste (optional)
Instructions
- Prep the corn husks. Remove the corn husks from their package and rinse with water. Place the husks in a large bowl or pot with hot water. Place a mason jars or plates on top to ensure the corn husks remain submerged. Soak for 30-60 minutes, or until softened. Set aside.
- Make the Sauce. If you have sensitive skin, put gloves on. Slice each chile in half and remove the stems and seeds.
- Rinse well in a colander or strainer.
- Place the chilies, onion, garlic, cumin, coconut sugar, and broth in a sauce pan.
- Bring to a boil, then turn off the heat, cover, and allow to steep for 30-60 minutes, or until the chilies are soft and pliable.
- Transfer to a blender and process until smooth. Set aside.
- Make the Masa (Dough).
- In a large bowl, combine the pumpkin (or refined coconut oil) and ½ cup Red Chile Sauce. Combine with your hands or a wooden spoon.
- Add the masa harina, baking powder, and salt (to taste). Mix until well combined. Pour in 4 cups vegetable broth and combine until fully incorporated. The masa should resemble a thick cake batter. Add in a little broth if it feels dry.
- Cover the mixing bowl with a damp kitchen towel and refrigerate until ready to use, but at least 1 hour. This cool rest results in a lighter and fluffier tamales. When ready to fill, remove the dough from the refrigerator and mix it with your hands to fluff, adding in ½ cup water or broth, if needed, to make it light and fluffy again. It should resemble a thick cake batter.
- Make the Filling.
- Drain, rinse, and soak the jackfruit in fresh water for 5-10 minutes. Then drain and rinse the jackfruit again. Be sure to remove all of the brine and squeeze out any remaining/excess liquid.
- Using your fingers, pull apart and shred the jackfruit to create strands. For the pieces that don’t shred easily, cut them into thin long strips. Remove and discard any tough pieces or ends.
- Over medium heat, sauté the mushrooms, onions, for 5-6 minutes. Add vegetable broth, or water, if needed, to keep them from sticking to the pan. Add in the shredded jackfruit and garlic. And sauté 4-5 more minutes.
- Pour in 1½ cups of the red chile sauce and 1 cup water into the jackfruit mixture and reduce the heat to medium-low.
- Cover and simmer 15-20 minutes, or until the jackfruit is soft. Stir in more soaking liquid if the sauce thickens too much.
- Adjust seasonings to taste. Remove from heat and set aside.
- Assemble the Tamales:
- Remove the soaked corn husks from the water and set upright in colander to drain off water. Set on a clean kitchen towel to absorb excess water. Reserve the largest husks to wrap the tamales and the small ones to line the steamer and tie the tamales, if desired.
- Pick up a corn husk and find the smooth (glossy) side (the ridges aren’t as sharp). Turn 24 corn husks smooth side up. If they’re too wide, tear off one side. I find it’s easiest to work with 6-8 inch wide (at the very top).
- Place a corn husk smooth side up on a cutting board or plate. Using a spreader, large spoon, or your fingers, spread ¼ cup of the masa in an even layer over the top half of the husk. The masa layer should be about ¼ inch thick, not too thick.
- Add 1-2 Tbsp of the filling in the center of the masa and spread just a little. Fold the left side of the husk to the center, releasing it over the filling and then the right side to the center. Fold the empty left side over the right. Then fold the tail of the corn husk toward the top of the tamal and place it on a large tray or cutting board with the top facing up. Repeat steps the process until you have used all of your masa and/or filling. You should have 30 tamales, depending on how thick or thin you spread your masa and filling.
- If you prefer to tie your tamales, tear thin strips of the remaining corn husks and tie them around each tamal. The tamales should hold their shape, but the tie helps hold them together.
- Steamer/Pot on Stove: Fill the bottom of a large steamer pot with water and 1-2 coins. Insert the steamer tray or basket and place a small heat-safe bowl inverted on top. Place your tamales upright around the bowl, with the open end facing up. Place a few soaked corn husks or a wet towel over the top of the tamales and cover with a tight-fitting lid. Bring the water to a boil (you’ll hear the coins tapping), then lower to a simmer. Cook the tamales for 60-90 minutes. To test, remove one tamal – if the masa is firm and removes easily from the husk, you’re set. It will take longer if your tamales are larger or packed in tight. Add more water to the steamer pot if it gets low (the coins will stop making noise). (I steam mine for 75 minutes.)
- Instant Pot: Place the steamer rack inside of the Instant Pot or pressure cooker insert and pour in 1 cup of water.
- Lay a few torn corn husks on the bottom rack to keep the tamales from directly touching the water.
- Place tamales standing upright, with their open end up, just tightly enough to keep them standing.
- Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release.
- Serve Tamales: Transfer the tamales to a large platter or tray to cool for about 10-15 minutes. They should stay warm.
- Enjoy immediately with your favorite sides or sauce.
- Store leftover tamales in the refrigerator for 5 days.
- For longer storage, freeze in freezer-safe bags or containers for up 2-3 months. Then steam to reheat.
Notes
* I recommend using 12-15 dried chilies* – I typically use 2-3 passillo, 2-3 ancho, 8-10 Guajillo. You can. also use other Chile peppers, including Anaheim. It depends on the desired spice level.
** For more traditional tamales, use a neutral oil instead of the pure pumpkin. Options include avocado and refined coconut oil. Olive oil is too strong and is not recommended.
Jackfruit and Mushroom Tamales
Equipment
- stovetop
- pressure cooker or steamer pot
Ingredients
Jackfruit and Mushroom Tamales
- 30 large dried corn husks 6-7” width at the top is ideal
- Red Chile Sauce
- Masa Dough
- Jackfruit and Mushroom Filling
Red Chile Sauce Ingredients
- 12-15 dried chilies* 2-3 passillo, 2-3 ancho, 8-10 Guajillo or Anaheim (depending on desired spice level)
- ½ onion roughly chopped
- 4 cloves garlic peeled and smashed
- 3 cups Umami Vegetable Broth
- 2 tsp ground cumin
- 2 tsp coconut sugar or brown sugar
- ½-1 tsp salt or to taste
Masa Dough Ingredients (should make 20-24 tamales)
- 1 cup packed pumpkin** or neutral oil**
- ½ cup Red Chile Sauce
- 4 cups Masa Harina
- 1 Tbsp baking powder
- ½-1 tsp salt or to taste
- 4-4½ cups Umami Vegetable Broth
Jackfruit and Mushroom Filling Ingredients
- 8 ounces mushroom chopped
- ½ onion minced
- 1 pound cooked jackfruit or 16-ounce can young green jackfruit
- 3-4 cloves garlic minced (1 Tbsp)
- 1½ cups Red Chile Sauce
- sea salt to taste optional
Instructions
Prep the corn husks.
- Remove the corn husks from their package and rinse with water. Place the husks in a large bowl or pot with hot water. Place a mason jars or plates on top to ensure the corn husks remain submerged. Soak for 30-60 minutes, or until softened. Set aside.
Make the Sauce.
- Slice each chile in half and remove the stems and seeds. Rinse well in a colander or strainer. Place the chilies, onion, garlic, cumin, coconut sugar, and broth in a sauce pan. Bring to a boil, then turn off the heat, cover, and allow to steep for 30-60 minutes, or until the chilies are soft and pliable. Transfer to a blender and process until smooth. Set aside.
Make the Masa (Dough).
- In a large bowl, combine the pumpkin (or refined coconut oil) and ½ cup Red Chile Sauce. Combine with your hands or a wooden spoon.
- Add the masa harina, baking powder, and salt (to taste). Mix until well combined. Pour in 4 cups vegetable broth and combine until fully incorporated. The masa should resemble a thick cake batter. Add in a little broth if it feels dry.
- Cover the mixing bowl with a damp kitchen towel and refrigerate until ready to use, but at least 1 hour. This cool rest results in a lighter and fluffier tamales. When ready to fill, remove the dough from the refrigerator and mix it with your hands to fluff, adding in ½ cup water or broth, if needed, to make it light and fluffy again. It should resemble a thick cake batter.
Make the Filling.
- Drain, rinse and soak the jackfruit in fresh water for 5-10 minutes. Then drain and rinse the jackfruit again. Be sure to remove all of the brine and squeeze out any remaining liquid.
- Using your fingers, pull apart and shred the jackfruit to create strands. For the pieces that don’t shred easily, cut them into thin long strips. Remove and discard any tough pieces or ends.
- Over medium heat, sauté the mushrooms, onions, for 5-6 minutes. Add vegetable broth, or water, if needed, to keep them from sticking to the pan. Add in the shredded jackfruit and garlic. And sauté 4-5 more minutes.
- Pour in 1½ cups of the red chile sauce and 1 cup water into the jackfruit mixture and reduce the heat to medium-low. Cover and simmer 15-20 minutes, or until the jackfruit is soft. Stir in more soaking liquid if the sauce thickens too much. Adjust seasonings to taste. Remove from heat and set aside.
Assemble the Tamales:
- Remove the soaked corn husks from the water and set upright in colander to drain off water. Set on a clean kitchen towel to absorb excess water. Reserve the largest husks to wrap the tamales and the small ones to line the steamer and tie the tamales, if desired.
- Pick up a corn husk and find the smooth (glossy) side (the ridges aren’t as sharp). Turn 24 corn husks smooth side up. If they’re too wide, tear off one side. I find it’s easiest to work with 6-8 inch wide (at the very top).
- Place a corn husk smooth side up on a cutting board or plate. Using a spreader, large spoon, or your fingers, spread ¼ cup of the masa in an even layer over the top half of the husk. The masa layer should be about ¼ inch thick, not too thick.
- Add 1-2 Tbsp of the filling in the center of the masa and spread just a little. Fold the left side of the husk to the center, releasing it over the filling and then the right side to the center. Fold the empty left side over the right. Then fold the tail of the corn husk toward the top of the tamal and place it on a large tray or cutting board with the top facing up. Repeat steps the process until you have used all of your masa and/or filling. You should have 30 tamales, depending on how thick or thin you spread your masa and filling.
- If you prefer to tie your tamales, tear thin strips of the remaining corn husks and tie them around each tamal. The tamales should hold their shape, but the tie helps hold them together.
Steamer/Pot on Stove:
- Fill the bottom of a large steamer pot with water and 1-2 coins. Insert the steamer tray or basket and place a small heat-safe bowl inverted on top. Place your tamales upright around the bowl, with the open end facing up. Place a few soaked corn husks or a wet towel over the top of the tamales and cover with a tight-fitting lid. Bring the water to a boil (you’ll hear the coins tapping), then lower to a simmer. Cook the tamales for 60-90 minutes. To test, remove one tamal – if the masa is firm and removes easily from the husk, you’re set. It will take longer if your tamales are larger or packed in tight. Add more water to the steamer pot if it gets low (the coins will stop making noise). (I steam mine for 75 minutes.)
Instant Pot:
- Place the steamer rack inside of the Instant Pot or pressure cooker insert and pour in 1 cup of water. Lay a few corn husks on the bottom rack to keep the tamales from directly touching the water. Place tamales standing upright, with their open end up, just tightly enough to keep them standing. Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release.
Serve Tamales: Transfer the tamales to a large platter or tray to cool for about 10-15 minutes. They should stay warm.
- Enjoy immediately with your favorite sides or sauce or allow to cool completely for storage.
- Store leftover tamales in the refrigerator for 5 days. For longer storage, freeze in freezer-safe bags or containers for up 2-3 months. Then steam to reheat.
Notes
** For more traditional tamales, use a neutral oil instead of the pure pumpkin. Options include avocado and refined coconut oil. Olive oil is too strong and is not recommended.