Vegan Jackfruit Tamales with Guajillo Sauce

Savory vegan tamales filled with tender shredded jackfruit simmered in a rich and smoky guajillo pepper sauce. A delicious and authentic Mexican dish perfect for a hearty lunch.

Prep Time

60 minutes

Total Time

150 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.62/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

8Dried Guajillo Peppers(seeded and deveined)

£4.50

2Dried Ancho Pepper(seeded and deveined)

£1.50

1mediumOnion(roughly chopped)

£0.60

4clovesGarlic(minced)

£0.25

1teaspoonCumin(ground)

£0.10

1teaspoonOregano(dried)

£0.10

2cupsVegetable Broth

£0.50

2cansYoung Green Jackfruit(in water or brine, drained and rinsed)

£3.00

2tablespoonsOil(vegetable or olive oil)

£0.15

3cupsMasa Harina(for tamales)

£2.50

1cupVegetable Shortening(or vegan butter, softened)

£1.20

1teaspoonBaking Powder

£0.05

1teaspoonSalt(or to taste)

£0.01

2cupsWarm Water(or as needed)

24Corn Husks(soaked in hot water for at least 30 minutes)

£5.00

Total Cost

£19.46

£1.62 per serving

Instructions

1.
**Prepare the Guajillo Sauce:** Rehydrate the guajillo and ancho peppers by soaking them in hot water for 20 minutes. Drain the peppers and add them to a blender along with the onion, garlic, cumin, oregano, and vegetable broth. Blend until smooth. Season with salt to taste.
2.
**Prepare the Jackfruit Filling:** Heat the oil in a large skillet over medium heat. Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, until slightly browned. Pour the guajillo sauce over the jackfruit and simmer for 20-30 minutes, or until the jackfruit is tender and the sauce has thickened. Stir occasionally to prevent sticking.
3.
**Prepare the Masa:** In a large bowl, beat the softened vegetable shortening or vegan butter until light and fluffy. Gradually add the masa harina, baking powder, and salt, mixing well after each addition. Slowly add the warm water, a little at a time, until the masa is the consistency of thick cake batter. It should be light and airy. You can test the masa by dropping a small amount into a glass of cold water; if it floats, it's ready.
4.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread a thin layer of masa (about 2-3 tablespoons) onto the husk, leaving a border around the edges. Spoon a generous amount of the jackfruit filling (about 2-3 tablespoons) onto the center of the masa.
5.
Fold the sides of the corn husk over the filling to create a sealed packet. Fold up the bottom of the husk. If the husk is too short, you can tie it with a strip of corn husk to secure it.
6.
**Steam the Tamales:** Place the tamales upright in a steamer basket inside a large pot filled with water (the water level should be below the steamer basket). Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 60-90 minutes, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.
7.
**Serve:** Let the tamales cool slightly before serving. Carefully unwrap each tamale and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (170g)

375 kcal / 1569 kJ

Carbs

45g

17% of RDA

Fat

20g

29% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

3 g

3% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Soaking the corn husks in hot water makes them pliable and easier to work with.

The consistency of the masa is crucial for good tamales. It should be light and airy, not too dry or too wet.

Steaming time may vary depending on the size of the tamales. Check for doneness by unwrapping one tamale to see if the masa is cooked through.

Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat by steaming them again.

Cooking Equipment

Large pot with steamer basket

Blender

Large bowl

Corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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