Vegan Chile Colorado Jackfruit Tamales. Great recipe for Vegan Chile Colorado Jackfruit Tamales. This recipe is adapted from a traditional style of pork tamales to be vegan friendly. There are other vegan substitutes for the fats and oils, however I selected the ones I did to preserve the traditional Mexican flavors.
Jackfruit is a juicy tropical fruit – full of water, juices, and fiber. It is used in a variety of meals due to its rich nutrients and tutti frutti-like flavor. Line up tamales and leave enough space in the center of the pot so the steam can come up, like the picture shown below.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan chile colorado jackfruit tamales. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Vegan Chile Colorado Jackfruit Tamales is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Vegan Chile Colorado Jackfruit Tamales is something which I have loved my entire life.
Great recipe for Vegan Chile Colorado Jackfruit Tamales. This recipe is adapted from a traditional style of pork tamales to be vegan friendly. There are other vegan substitutes for the fats and oils, however I selected the ones I did to preserve the traditional Mexican flavors.
To get started with this particular recipe, we have to first prepare a few components. You can cook vegan chile colorado jackfruit tamales using 25 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Chile Colorado Jackfruit Tamales:
- {Make ready of For the Jackfruit.
- {Make ready of can of organic young jackfruit.
- {Take of vegetable or corn oil.
- {Prepare of medium yellow onion finely diced.
- {Get of Salt.
- {Prepare of garlic powder.
- {Prepare of For Chile Ancho Salsa/Sauce.
- {Take of medium chile ancho or a mix of chile guajillo or chile California.
- {Take of Mexican oregano.
- {Take of garlic powder or 2 large cloves of garlic.
- {Take of cumin.
- {Make ready of vegetable broth.
- {Prepare of Salt.
- {Get of pepper.
- {Get of * Optional: ½ tsp of habanero sauce if you want some extra spice.
- {Make ready of For the Masa Dough:.
- {Get of masa harina white corn flour (I prefer the Maseca brand).
- {Make ready of baking powder.
- {Make ready of salt.
- {Get of vegetable broth.
- {Make ready of chile ancho salsa previously prepared and reserved.
- {Prepare of vegetable shortening melted.
- {Prepare of You Will Also Need:.
- {Make ready of corn husks for medium tamales plus more for steaming.
- {Get of medium steamer pot.
Serve tamales with warmed chili sauce ladled over, and optionally cilantro, vegan sour cream, or even avocados. Enjoy! photo © held by submitters. What makes these so great is that the masa is spiced with guajillo chiles, coconut oil, and cumin. How to assemble vegan jackfruit tamales Before you start assembling the tamales, make sure everything is in close reach –soaked corn husks, masa mix, seasoned jackfruit, salsa (if adding inside) and corn husk strips for tying.
Instructions to make Vegan Chile Colorado Jackfruit Tamales:
- Prepping the husks: Place the corn husk in a large pot and cover with boiling water. Cover and let soak for at least 2 hours. The longer the better. Sometimes I soak mine for overnight and change the water the next day..
- Prepping the salsa: Remove the stems and seeds from chile ancho, transfer to a pot and cover with water. Bring to a boil then reduce the heat and cook for another 10 to 12 minutes. Remove from heat and let cool for a few minutes..
- Drain the peppers and transfer them to a blender. Add 1 1/2 cups of vegetable broth, ½ tablespoon oregano, ½ tablespoon of garlic powder, 1/4 tablespoon cumin, 1 teaspoon salt, 1 teaspoon black pepper (**optional: add ½ tsp of habanero sauce for extra spice). Blend in two batches if needed. Blend until smooth, set aside 1/2 cup to add into the masa dough. You can strain the salsa if you like for a smother texture, I usually don’t though..
- Prepare the jackfruit: Open and drain can of jackfruit. Slice chunks of jackfruit with a knife and the smoosh with a fork for a shredded meat texture. Finely dice onion. Place vegetable oil and onion on the stove top at medium heat with lid on until the onion is tender and clear. Add Jackfruit, salt, and garlic powder and sauté until jackfruit turns slightly light brown in appearance. Add ½ cup of vegetable broth continue to sauté until broth is absorbed. Add ½ cup of ancho salsa, stir to fully.
- Prepare the masa: Combine masa harina, baking powder and salt in large bowl, gradually add 2 cups room temperature vegetable broth. Add ½ cup of reserved chile ancho sauce. Using your hands, work into a soft dough. In another glass bowl, melt the shortening in the microwave 30 seconds at a time just until it begins to melt. Add the shortening and remaining 1/2 cup of broth to the masa and work with hands for 7-10 minutes. The masa should have a frosting like texture. If the masa seems too.
- To assemble tamales: Take a few of the husks at a time, shake off water, if they are more than 4 inches wide, just tear off the side a little. Place the corn husk in the palm of your hand with the wide side closest to you. Spread about 3-4 tablespoons of masa all over the bottom half of husk. Place a heaping 2 tablespoons of filling lengthwise down the center of the tamal. Fold one side in first, then the other side (it should overlap a little on the first fold). Fold down the empty top section.
- Prepare large pot to steam tamales: Fill the bottom of a large steamer pot with water. Insert the steamer. Arrange all of your tamales standing up (open side up). Take a few extra corn husks and arrange them on top of the filled tamales to help keep them moist while they steam. Turn heat to high to begin steaming, then reduce to medium for the next 90 minutes. After the 45 minutes, check to see if you need to add more water to the steamer. If steam in abundant and you can see water, don’t worry.
Add a scoop of corn masa to a presoaked corn husk. Spread out the masa with the back of a spoon. Directions for Vegan Tamales with Jackfruit "Pork" in Guajillo Sauce For the Guajillo Sauce Fill a large pot with water and set on high heat. While you wait for the water to boil, remove the stems from the guajillo and ancho chiles. These red chile jackfruit tamales are made with spicy guajillo chile seasoned jackfruit and masa, stuffed inside corn husks and steamed to perfection.
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