I am always looking for new ways to use jackfruit as a meat substitute.
This year, I was inspired to try 2 new Tamale recipes: these VEGAN GF Jackfruit Tamales & a Vegetarian Mushroom Goat Cheese Tamale. I used the same Masa recipe as last year's Curried Sweet Potato Lentil Tamales for both of these new Tamale recipes & spiced up my Chocolate Chip Tamales this year by adding some Cured Nutrition Cinnamon & Honey seasoning.
1 package Corn Husks
Masa recipe here
For the filling:
- 1 can Organic young Jackfruit
- 1 jar Organic enchilada sauce, I used red, but it's completely preference
- 1 can medium Organic black olives (optional)
Drain jackfruit & place in a pan. Cover with up to 1/2 cup enchilada sauce (save the rest for serving) & cook until tender. Meanwhile, prepare your Masa & Tamale prep station.
Once tender, use a metal fork to shred & mix the Jackfruit with the enchilada sauce until it resembles "carnitas". Preheat a pan with water & begin assembling tamales, placing olives last if using. Place in a steaming basket & cook until masa is solid (usually 2+ hours). Again, I am not a tamale expert, check the recipe for Curried Sweet Potato Lentil tamales for links to help you assemble.
Serve hot with enchilada sauce.