thepioneerwoman
Chef Jocelyn Ramirez's Plant-Based Tamales with Jackfruit and Red Chile Have So Much Flavor
Plant-based chef Jocelyn Ramirez is on a mission to make healthy food that's also culturally relevant. Her Black Tamales with Jackfruit and Red Chile recipe is so good!
👥 4 Servings⏱️ Prep & Cook: 2h👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●knife
- ●blender
- ●spatula
- ●pot
📝 Preparation Steps
1
To prepare the corn husks: Immerse them in a large bowl or bucket of warm water, using a plate or bowl to hold them below water level, if needed. The corn husks should soak for at least ⏱️ 30 minutes, but ⏱️ 3 hours to overnight is best.
dried corn husks24Warm waterc. hot water2
2
To make the jackfruit: Remove the non-shreddable core from the shreddable part of the jackfruit with a knife. Remove any seedpods from the shreddable parts and add them to the pile of cores. Add the shreddable jackfruit to a medium bowl. Mince the cores and seedpods with a knife until they are a similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl and add the minced jackfruit. Add the oil, cumin, crushed red pepper flakes, salt and pepper to taste to the bowl of jackfruit and mix until fully incorporated. Heat a large skillet over medium heat and add the jackfruit. Cook for 20 to ⏱️ 30 minutes, or until it is seared and brown on all sides. You may need to add more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown the jackfruit. Remove from the heat and set the skillet aside.
Salt and pepper, to tasteSalt, to taste
3
While the jackfruit is cooking, prepare the ingredients for the chile rojo. Preheat a dry skillet over medium heat and add the guajillo and ancho chiles. Cook for about 2 to ⏱️ 3 minutes until slightly blackened. Once one side is cooked and charred, use heatproof tongs to flip and cook the other side until the chiles deepen in color, about ⏱️ 1 minute per side. They will become aromatic and will release a slightly spicy smoke. Add the cooked chiles to a bowl with the vegetable broth to rehydrate for about ⏱️ 10 minutes. Use another bowl to fully submerge the chiles in the liquid if needed.
4
Add the rehydrated chiles, 2 cups of the vegetable broth used for soaking, salt and pepper to a blender and blend until smooth. Use more of the vegetable broth to loosen the sauce, as needed. It should be a slightly thick sauce that can coat the back of a spoon. Add the sauce to the jackfruit skillet and mix until fully incorporated. Allow the mixture to simmer for ⏱️ 10 minutes. If it thickens too much, you can use more of the vegetable broth used to rehydrate the chiles to loosen the sauce slightly.
Salt and pepper, to tasteSalt, to taste
5
To make the masa: Add the dry masa harina to a large bowl, and slowly pour in the hot water. Mix with a silicone spatula to incorporate the water. Add the coconut oil, vegan butter, baking powder and vegetable broth. Mix until all of the ingredients are fully incorporated and create a loose masa. Add the charcoal and salt and mix until fully incorporated and the masa is completely black. Let the masa rest at room temperature for ⏱️ 30 minutes.
Warm waterc. hot water2Salt and pepper, to tasteSalt, to taste
6
Remove the soaked corn husks from the water once they are pliable and soft to the touch and pat them dry with a towel. Smear 4 to 5 tablespoons of masa on the edge of the wider end of each corn husk. You can use one large corn husk per tamale or 2 smaller husks stacked slightly side by side to create a larger surface. You should create a square of masa with 2 inches of corn husk on both sides. Add 2 to 3 tablespoons of jackfruit in chile rojo over the top of the masa just off center to the left. To fold the tamales, start by folding the right side of the husk over the tamale. The filling should now be covered with masa. Then fold the left side of the husk over the right. Fold the narrow point of the husk towards the folded husks. If you have leftover husks, you can tear them into lengthwise strips to tie each tamale.
dried corn husks24Warm waterc. hot water2
7
Add 1 to 2 inches of water to a large pot. Add a pot steamer to the bottom of the pot, so the tamales do not touch the water. Turn to medium-high heat and allow to simmer. Add the tamales to the steamer with the open ends facing up. Start by standing them around the edge of the pot, and then add the remaining tamales to the center of the pot. Cover the pot, and steam the tamales for ⏱️ 45 minutes, or until the masa is cooked through and fluffy. When serving, open the corn husk to reveal the tamale, and garnish with Crema de Anacardo and a sprinkle of chile California powder or (if desired) chile threads.
Warm waterc. hot water2Crema de Anacardo (Cashew Cream)Ground chile California powderChile threads (optional)
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