Jackfruit Tamales Image

Jackfruit Tamales

Make this Tonight - "Fall in Love with Filipino Flavors"

15
Prep Time
(minutes)
60
Cook Time
(minutes)
4
Servings

Ingredients

Jackfruit Adobo

  • 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

Jackfruit Tamales

  • 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

Steps

Jackfruit Adobo

  1. Remove the core and seeds from the jackfruit.
  2. Shred the jackfruit meat by hand.
  3. Shred the core and seeds with a knife or food processor by giving it a few pulses.
  4. Place both the meat and core/seed mixture in a bowl and add achiote paste, Mexican oregano, orange juice, soy sauce, and vinegar.
  5. 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.

Jackfruit Tamales

  1. To make the rice paste, combine water and rice flour.
  2. Using a mortar and pestle or mini food processor, grind peanuts, sesame seeds, and chile into a coarse paste.
  3. Heat a sauté pan over low heat, and fry the nut paste and brown sugar in annatto oil for 1 - 2 minutes until golden.
  4. To make the tamales, lay one banana leaf over another to form a cross.
  5. 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.
  6. Fold the bottom banana leaf over the rice and Jackfruit Adobo, making sure each flap overlaps the other.
  7. Then fold the other two flaps of banana leaf over the formed banana leaf.
  8. Set seam side down and repeat with the remaining ingredients.
  9. Place in a bamboo or other steamer basket set over a pan of simmering water. Cover and steam for 30-35 min.
  10. Serve warm.