- 1 packet of Prepared Masa
- 20-25 Corn Husks
- 2 cans of Shredded Jackfruit (3 1/2 cups measured)
- 1/2 cup of Finely Diced Onions
- 4 cups of Chopped Tomatoes (half-inch cuts)
- 3 cups of Potatoes (chopped into thin match sticks)
- 3 tbsp. of Avocado Oil
- 2 tsp. of Granulated Sugar or Coconut Sugar
- 2 tsp. of Paprika Powder
- 1 tbsp. of Garlic Granules or Powder
- 3 tsp. of Chipotle Ground Pepper or 1 Dried Chipotle Pepper
- 1 tsp. of Sea Salt to Taste (the Jackfruit might be salted already)
First, when you purchase the masa it might be frozen so make sure to give yourself 3 hours to let it thaw to a soft texture.
While the masa is de-frosting prep your ingredients. Take the cans of jackfruit and strain all the liquid, then shred with your hands set aside. Finely cut your onion set aside. Then cut about 4 large tomatoes makes up 4 cups it does not have to be perfect. Set aside. Then cut 3 medium-sized potatoes into thin match sticks. Set aside.
Heat up a large non-stick pan, add oil and then the onions. Cook and stir for 5-7 minutes. Then add the chipotle pepper, shredded jackfruit, cook and stir for 8 minutes. Make sure the jackfruit gets crispy. Then add 1 cup of tomatoes and cook and stir for 5 minutes. Keep adding 1 cup of tomatoes at a time so it doesn't get to wet. Then add the rest of the dry seasonings and the potatoes.
Cook and stir for 15 minutes while covering the pot making sure the potatoes are cooked all the way. If it starts to get stuck add 1 tbsp of water at a time. Then turn off the heat and start heating up a large pot with a steamer rack to be able to steam cook the tamales.
Once your masa and filling are ready, spread the masa out over the corn husks to 1/2 inch thickness. Place one spoonful of the jackfruit filling into the center. Fold the sides of the husks in toward the center and place upward in a steamer. Steam for 80 minutes. You may check on it when it hits an hour and check if it's ready. The masa has to be on the firmer side. Enjoy.