Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 12 dried corn husks in warm water for at least 30 minutes or until pliable, then drain them. Shred 20 ounces of drained young green jackfruit by hand or with two forks to resemble pulled meat, setting it aside.

2. 2

   Toast 4 guajillo chiles in a dry pan over medium heat for 2-3 minutes, then rehydrate them in 1 cup of hot water for 15 minutes. Drain the chiles, reserving 1/2 cup of the soaking water.

3. 3

   Blend the rehydrated chiles with 2 tomatillos, 2 peeled garlic cloves, 1/4 cup chopped white onion, 1/2 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 cup of the reserved chile soaking water, and 1/4 teaspoon salt until smooth.

4. 4

   Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat, then pour the blended chile sauce through a fine-mesh sieve into the pan, cooking and stirring for 5-7 minutes until it slightly thickens.

5. 5

   Add the shredded 20 ounces jackfruit to the sauce, stir to coat, and simmer for 10-15 minutes, allowing the flavors to meld, then remove from heat and let cool slightly.

6. 6

   In a large bowl, combine 2 cups masa harina with 1/2 cup softened lard or vegetable shortening and 3/4 teaspoon salt, then gradually add 1 cup warm vegetable broth, mixing and kneading for 5-7 minutes until a soft, uniform dough forms that resembles peanut butter in consistency.

7. 7

   Lay a softened corn husk flat, spread about 2-3 tablespoons of masa dough evenly over the wider end, leaving edges clear, then place 2-3 tablespoons of the jackfruit filling in the center of the masa.

8. 8

   Fold the long sides of the corn husk inward, then fold the narrow end up to create a parcel, ensuring it is securely sealed, and repeat with the remaining masa and filling, arranging them upright in a steamer basket.