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Jackfruit Tamales w/ Venezuelan Guasacaca

ForensicBBQ
A ForensicBBQ/MrsForensicBBQ cook day resulted in a vegetarian friendly meal. Jackfruit as our tamale filler, a nice avocado sauce as a finisher.
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Ingredients
  

Tamales

  • 2 Cans Jackfruit ~16oz cans?
  • 1/4 Cup Olive Oil ish
  • 2 Stalks Celery Finely chopped
  • 1 Green Pepper Diced
  • 1/2 Onion Diced
  • 2 Cloves Garlic Minced
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Liquid Aminos
  • 1 Tsp Cajun Seasoning ForensicBBQ blend
  • 1 Cup Vegetable Broth
  • 1/4 Tsp Salt to Taste

Guasacaca

  • 3 Avocados
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1 Jalapeno
  • 1 Cup Cilantro
  • 1 Cup Parsley
  • 2 Tbsp White Wine Vinegar
  • 2 Tbsp Lime Juice
  • 1/2 Tsp Salt To Taste

Instructions
 

Guasacaca

  • Add ingredients to food processor. Process food. (Super easy, but that's it!)

Tamale Filling (Jackfruit)

  • Empty the cans into a colander and shake loose the juice. Move it to a towel and squeeze out the rest of it. Open up the towel, shred it up, and wrap it again and squeeze some more. We want it as dry as we can. Discard the pieces that wouldn't shred.
  • In a deep pan, heat up the olive oil and add the celery, onion, green pepper. Saute for about 5 minutes.
  • Add garlic, tomato paste, liquid aminos, cajun seasoning and salt and stir/combine for another 2-3 minutes or so.
  • Add the vegetable broth and jackfruit and give it a good mix. Let it cook for about 20 minutes stirring every 5-7 minutes or so.

Tamale Build

  • Using the Melissa's kit, mix the bag with 2 cups of water. When it's all pastey like, you're good to go. Follow the directions on the bag (spread thin, 2" from the edges, add filling, and wrap).
  • Steam the tamales for about an hour. Unwrap, top with your favorite toppings - definitely the guasacaca - and enjoy!