- 1 ½ cans green jackfruit, drained
- 1/2 tablespoon achiote paste
- 1/2 tablespoon Mexican oregano
- 1/2 orange, juiced
- 1 1/2 tablespoons soy sauce
- 1/4 cup coconut vinegar
- pepper, to taste
- ¾ cup cooking oil
- 2 ½ cups water
- 2 cups rice flour
- 1/2 cup raw, unsalted peanuts
- 3 tablespoons + 1 teaspoon sesame seeds
- 1 bird’s eye chile
- 1/8 cup annatto oil
- 2 hard boiled eggs, halved, optional
- Jackfruit Adobo, see recipe
- 1 teaspoon light brown sugar
- banana leaves cut into 10 x 14 in, toasted over open flame until shiny and bright green
- Remove the core and seeds from the jackfruit.
- Shred the jackfruit meat by hand.
- Shred the core and seeds with a knife or food processor by giving it a few pulses.
- Place both the meat and core/seed mixture in a bowl and add achiote paste, Mexican oregano, orange juice, soy sauce, and vinegar.
- Heat cooking oil in a wok over medium heat, add the jackfruit mixture, and cook for 20 minutes, stirring every few minutes. Set aside to cool.
- To make the rice paste, combine water and rice flour.
- Using a mortar and pestle or mini food processor, grind peanuts, sesame seeds, and chile into a coarse paste.
- Heat a sauté pan over low heat, and fry the nut paste and brown sugar in annatto oil for 1 - 2 minutes until golden.
- To make the tamales, lay one banana leaf over another to form a cross.
- In center, place a 4 oz scoop of the rice paste, layer with the nut paste and top with a portion of the jackfruit adobo.
- Fold the bottom banana leaf over the rice and Jackfruit Adobo, making sure each flap overlaps the other.
- Then fold the other two flaps of banana leaf over the formed banana leaf.
- Set seam side down and repeat with the remaining ingredients.
- Place in a bamboo or other steamer basket set over a pan of simmering water. Cover and steam for 30-35 min.
- Serve warm.