Jackfruit Tamales with Cilantro Sauce

Makes about 15

Filling

2 20-oz. cans green jackfruit

1/4 c extra-virgin olive oil

2 celery stalks, finely chopped

1/2 medium green bell pepper, cut into 1/4" pieces

1/2 medium onion, cut into 1/4" pieces

2 garlic cloves, finely chopped

3 T tomato paste

1 T Bragg Liquid Aminos

1 t Creole Seasoning

1/4 t kosher salt, plus more 

1 c vegetable broth

Tamales

15-20 dried corn husks

2 c yellow grits, soaked overnight

5 c vegetable broth

1/2 t kosher salt

1/2 t chili powder

1/2 t smoked paprika

1/8 t cayenne pepper

2 T vegetable oil

1/2 t baking powder

Sauce and Assembly

2 garlic cloves, finely chopped

3 T extra-virgin olive oil

1/4 t ground coriander

1/2 jalapeno, cut into large pieces

2 T fresh lemon juice

1 c tightly packed cilantro leaves, plus sprigs for serving

Kosher salt

Quick-Pickled Cauliflower for serving

Filling Directions

1. Drain jackfruit in a colander and rinse well. Transfer to a kitchen towel, gather ends, and squeeze tightly to remove as much liquid as possible. Sort through jackfruit for pieces with a fibrous core; cut away and discard cores. Pull jackfruit into small pieces with two forks. Return to kitchen towel; squeeze again to remove any remaining liquid. Set aside. 

2. Heat oil in a large skillet over medium-low. Cook celery, bell pepper, and onion, stirring occasionally, until starting to soften, about 5 minutes. Stir in garlic, tomato paste, liquid aminos, Creole Seasoning, and 1/4 t salt. Cook, stirring constantly, until slightly darkened and fragrant, about 2 minutes. Stir in broth and reserved jackfruit. Simmer, stirring occasionally, until starting to thicken, 18-20 minutes. Taste filling and season with more salt if needed. Let cool.

Tamale Directions

1. Place corn husks in a large bowl and pour in warm water to cover. Weigh down with a plate to keep husks submerged. Let soak while cooking grits. 

2. Drain grits in a fine-mesh sieve. Bring broth to a boil in a medium saucepan; reduce heat to low. Whisk grits, salt, chili powder, paprika, and cayenne into broth. Simmer, whisking every few minutes to avoid clumping and scraping bottom of pan to prevent sticking, until liquid is absorbed and grits are tender, 15-20 minutes. 

3. Scrape grits into a medium bowl, stir in oil and baking powder, and chill until cool, about 30 minutes. The cooled grits should have a spreadable consistency.

4. Spread out a husk on a work surface with the wide end farthest from you. Spread 1/2 c grits on center of husk, leaving 2" at sides, 3" at bottom, and 1" at top. Place 1/4 c filling in center of grits and form into a log down middle of tamale. Fold long sides of husk together, gently pressing grits to seal in filling, then fold over to one side. Fold narrow end under tamale and transfer to a large plate. Repeat process with remaining filling and grits. 

5. Fit a stockpot with metal steamer insert and pour in water to reach bottom of steamer basket. Bring water to a boil, then reduce heat to low. Place tamales upright in basket with open end facing up. Cover pot and steam tamales for 50 minutes, checking every 20 minutes and adding more water if needed.

6. Remove a tamale from pot and let cool 3 minutes. Remove husk; grits should be somewhat firm and hold their shape. If tamale is not done, refold and return to pot. Cook tamales 5 minutes more and check again. Repeat as needed until tamales are done. Remove pot from heat, uncover, and let tamales rest 10 minutes. 

Sauce and Assembly Directions

1. While tamales are resting, cook garlic, oil, and coriander in a small skillet over medium heat until fragrant, about 1 minute. Let cool, transfer to a blender, and add jalapeno, lemon juice, 1 cup cilantro, and 1/4 cup water. Blend until smooth; season with salt.

2. Transfer tamales to a platter; open up. Drizzle with sauce; top with cilantro sprigs. Serve with pickled cauliflower.