Chili Lime Jackfruit Tamales
These homemade tamales are filled with spicy Chili Lime Jackfruit. You'll want to make a whole bunde and have them in the freezer for tamales on demand!
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 small poblano or green bell pepper chopped
- 1 teaspoon chili powder
- 2 packages Upton’s Naturals Chili Lime Jackfruit
- Salt and pepper to taste
- 1 ½ cup non-hydrogenated vegetable shortening
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 ½ cups masa harina
- 3 ¾ cups vegetable broth
- At least 3 dozen corn husks
Chili Lime Jackfruit
- Heat the olive oil in a large skillet or saucepan. Add the onion and cook for 3-5 minutes, until golden. Add the garlic, pepper, and chili powder and cook for 3-4 more minutes until the vegetables are tender. Break up the larger pieces of jackfruit with your fingers, through the package, then add both packages of jackfruit to the pan. Continue cooking the mixture, stirring frequently, smashing the large chunks of jackfruit with a spoon. Remove from heat and let cool. Taste and adjust flavors, adding salt and pepper.
- Soak the corn husks in a large bowl of warm water for at least 30 minutes.
- Begin whipping up the vegetable shortening in a stand mixer equipped with a paddle attachment, or a large bowl if using a hand mixer. Add the baking powder and salt, and continue whipping until the shortening is fluffy, 4-5 minutes. Gradually add the masa harina and vegetable broth, alternating between additions. At this point the dough should have the consistency of hummus. Add more vegetable broth or masa harina if the dough is crumbly or too wet.
- Tear thin strips from 2-3 corn husks. Set aside. To wrap the tamales, take 1/4 cup dough and spread in the center of a cornhusk. Place 1-2 tablespoons jackfruit filling in the center of the dough. Pull up each side and fold in half lengthwise to seal the dough around the filling. Fold over each side again. Tie each end with a strip of corn husk, or fold over the ends before tying.
- Steam the tamales on the stovetop for 1 hour. Unwrap and serve with your favorite hot sauce or mild salsa.