Step 1

If you have dried corn husks, soak them in hot water. Place a plate over them so they are completely submerged, and let them soak for at least an hour.

Step 2

If you do not have dried husks, you can cut the ends off the top inch or two of 4-6 fresh corn husks and then gently pull those off the corn.

Step 3

If you use fresh corn husks, they are easier to work with (more pliable) if you blanch them for a minute.

Step 4

To make the sauce, deseed the chiles* and place them and two cups of water into a small pot.

Step 5

Add the cumin, oregano, and salt.

Step 6

Bring to a simmer over medium-high heat and let cook for about 10-15 minutes.

Step 7

Meanwhile, in a seperate pan saute the chopped onion and garlic in a little oil until onion is translucent.

Step 8

Place the chiles with their liquid, garlic, and onion in a blender or food processor and process until smooth.

Step 9

Drain the jackfruit. Cut out the core of the jackfruit and dice, if not already diced in the can.

Step 10

Heat 1 tbsp. of oil in a large sauté pan on medium heat. Add the jackfruit, onion, garlic, and jalapeno and cook until jackfruit begins to brown and onion is translucent.

Step 11

Add the lime juice, soy sauce, diced green chiles with their liquid, chili powder, cumin, paprika, and cilantro.

Step 12

Simmer for 20 minutes or until jackfruit begins to break down and the sauce has thickened a bit.

Step 13

Use a fork to shred the jackfruit, and season with salt and pepper to taste.

Step 14

Drain the corn and add it to a blender. Puree on high until as smooth as possible (mine had some little chunks). You may need to add 1-2 Tbs of water to get it started.

Step 15

Add the corn to a mixing bowl. Add Baking Powder, Salt, Garlic Powder, and 2 Tbs of the prepared red chile sauce. Mix well.

Step 16

Slowly add 1 cup of the masa corn flour and mix. Add 1 cup of vegetable broth to thin and mix. Repeat with another cup of corn flour and broth.

Step 17

Masa should have the consistency of peanut butter or a thick pancake batter. If it's too thin, add a little more corn flour.

Step 18

Prepare your steamer or pressure cooker by filling the bottom with water just up to the trivet. Cover with corn husks or a cheese cloth if necessary to prevent tamales from falling through. This is highly recommended, they fell through in my pressure cooker the first time!

Step 19

Take 3-4 smaller Corn Husks and rip them into long strings to be used as ties.

Step 20

Take a large corn husk and lay it down in front of you, smooth side up.

Step 21

Spread 2 Tbs of masa in the center of the Husk leaving the edges clear as well as the bottom 2-3" about a quarter inch thick.

Step 22

Lay about 2 tsp of jackfruit carnita filling down the middle of the masa and gently roll one side over and under the other side (like wrapping a burrito). Wrap the husk around and fold the bottom up to seal. Secure with a corn husk tie. This is important as they will fall apart without the tie. Leave the top open.

Step 23

Place assembled Tamale in Steamer Pot vertically around the perimeter and repeat around and into the center until the pot is filled.

Step 24

Attach the lid and steam for 45 minutes or until masa is cooked through. Instant Pot users make sure your lid is set to sealing and use the steam feature.

Step 25

Tamales should be somewhat firm when they are finished. They become firmer as they cool. Unwrap, top with red chili sauce, and enjoy!