Vegan tamales rojos | made with oil

Vegan Jackfruit Tamales

Tamales rojos de jaca -
(Version en Español comienza al minuto 6:25)

🌱Instagram: https://www.instagram.com/masvegan_/?...







🌱Recipe

Guajillo red sauce:

6 guajillo peppers -remove seeds and stems
2 chiles de arbol, remove stems
4 garlic cloves
1/4 of an onion
1-1/2 tsp vegan chicken bouillon paste -I used Better Than Bouillon
1 cup water

Fill a small pot with water, bring to a simmer, turn off flame.
Place dry guajillo peppers and chiles de arbol in hot water.
When guajillo peppers are soft and tender, toss the water.
In a blender cup place all peppers, garlic cloves, piece of onion, vegan bouillon and water.
Blend until smooth, add a splash of water if needed.
If your sauce is lumpy with big specs of chili, pour sauce through a strainer.

Save a 1/4 cup of guajillo sauce for your masa

____
Masa:

2 - 1/2 cups of nixtamalized masa flour for tamales -I used the brand Maseca.

1/2 tsp salt

1 tsp baking powder

3/4 cup olive oil Or *neutral tasting oil for better flavor

1/4 cup guajillo sauce

Make a simple veggie broth:
(I’m using the brand Better than bouillon)
Mix 1/2 Tbsp vegan chicken or vegetable bouillon paste with 2 cups of water


In a large bowl add masa flour, salt and baking powder. Mix.
Slowly add vegan broth as you knead or mix if using a stand mixer.
When everything is well combined, add oil (I am currently making this recipe with a good neutral oil, it gives it a better flavor.
Continue mixing.
Lastly add the red guajillo sauce
Continue kneading, taste masa for salt. Masa is ready when it is soft and fluffy with the texture of ice cream, it should be spreadable.

___
Jackfruit “pork” (Updated Recipe)

1 can of jackfruit (2 cans If you’re not adding vegan chicharron)

1 -1/2 cups of chopped vegan chicharron (fried beancurd) optional

2 Tbsp avocado oil
1/2 cup finely diced onion + pinch of salt
Guajillo sauce (recipe at the top)
1 tsp onion powder
1 tsp nutritional yeast
Optional dilute 1 tsp of miso paste with a splash of water
1-2 tsp vegan vegetable Knorr bouillon powder, more to taste!


Start by prepping your canned jackfruit.
Drain jackfruit, then rinse.
To remove brine taste fill a pot with water, bring jackfruit to a boil. Toss water and repeat atleast twice or until jackfruit has a neutral taste.
Drain jackfruit, squeeze dry and shred.


To a hot pan add oil, diced onions and a pinch of salt.
When onion becomes translucent pour red guajillo sauce.
Bring sauce to a slow simmer over a low-medium flame, about 2 minutes.
Add shredded jackfruit, vegan chicharron and seasonings.
Taste for salt.
After 5 minutes turn off flame.

------
You’ll also need corn husks.
Be sure to rinse them clean, soak in hot water until they become soft and manageable.
Pat dry with a clean kitchen towel.


Assemble your tamales:
Spread a heaping spoon of masa onto the soft, non rigid side of the corn husk.
Leave space between the edges so that the masa doesn’t spill out when cooking.
Spoon in jackfruit, place in the center of the tamal.
Fold corn husk into tamal shape.

Fill a large pot with water, place steamer rack inside, water should never touch your tamales.
Line the inside of your pot with corn husks.
Place tamales inside, open side up.

Cover the top with more corn husks and a clean kitchen towel.
Place lid, steam tamales over a low-medium flame for 50 minutes.
Turn off flame. Let tamales sit for 20-30 minutes before eating.



Makes approximately 13-16 tamales depending on their size.


#vegantamales #tamalesveganos #veganmexicanrecipes