Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan chile colorado jackfruit tamales. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan Chile Colorado Jackfruit Tamales is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vegan Chile Colorado Jackfruit Tamales is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have vegan chile colorado jackfruit tamales using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan Chile Colorado Jackfruit Tamales:
- Prepare For the Jackfruit
- Prepare 14 oz can of organic young jackfruit
- Make ready 1 tablespoon vegetable or corn oil
- Take 1/3 medium yellow onion finely diced
- Prepare 1/4 tsp Salt
- Prepare 1/4 tsp garlic powder
- Make ready For Chile Ancho Salsa/Sauce
- Make ready 12 medium chile ancho or a mix of chile guajillo or chile California
- Prepare 1/2 tablespoon Mexican oregano
- Get 1/2 tablespoon garlic powder or 2 large cloves of garlic
- Prepare 1/4 tablespoon cumin
- Make ready 1 1/2 cups vegetable broth
- Make ready 1 teaspoon Salt
- Make ready 1 teaspoon pepper
- Prepare * Optional: ½ tsp of habanero sauce if you want some extra spice
- Get For the Masa Dough:
- Prepare 2 1/2 cups masa harina white corn flour (I prefer the Maseca brand)
- Make ready 1 1/2 teaspoons baking powder
- Get 1/2 teaspoon salt
- Take 2 1/2 cups vegetable broth
- Make ready 1/2 cup chile ancho salsa previously prepared and reserved
- Prepare 3/4 cups vegetable shortening melted
- Make ready You Will Also Need:
- Prepare 26 corn husks for medium tamales plus more for steaming
- Get 1 medium steamer pot
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
So that’s going to wrap this up with this exceptional food vegan chile colorado jackfruit tamales recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
