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. A delicious Christmas classic – perfect for holiday and family dinners!
30large dried corn husks6-7” width at the top is ideal
Red Chile Sauce
Masa Dough
Jackfruit and Mushroom Filling
Red Chile Sauce Ingredients
12-15dried chilies*2-3 passillo, 2-3 ancho, 8-10 Guajillo or Anaheim (depending on desired spice level)
½onionroughly chopped
4clovesgarlicpeeled and smashed
3cupsUmami Vegetable Broth
2tspground cumin
2tspcoconut sugaror brown sugar
½-1tspsaltor to taste
Masa Dough Ingredients (should make 20-24 tamales)
1cuppacked pumpkin** or neutral oil**
½cupRed Chile Sauce
4cupsMasa Harina
1Tbspbaking powder
½-1tspsaltor to taste
4-4½cupsUmami Vegetable Broth
Jackfruit and Mushroom Filling Ingredients
8ouncesmushroomchopped
½onionminced
1poundcooked jackfruitor 16-ounce can young green jackfruit
3-4clovesgarlicminced (1 Tbsp)
1½cupsRed Chile Sauce
sea salt to tasteoptional
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
* 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.