• Hojas de Tamal
• 2 cans of Jackfruit
• 3.5 cups of Corn flour
• 5 Chile Colorado (new mexico)
• 5 Chile Guajillo
• 2 Chile de Arbol
• 5 Garlic cloves
• 3 cups of warm water
• 2 cups of Olive oil
• Salt for taste

Put your hojas in water to soak.

Jackfruit:

• Remove all seeds from jackfruit
• Rinse it really good to remove that sweet brine taste.
• Leave it soaking in water set aside

Salsa Roja:

• Clean Chiles really good from seeds and peel the veins
• Rinse them really good several times
• Place the Chiles in a deep plate/pot with warm water make sure they are all submerged and you will use this water later.
• Roast the Garlic Cloves until slightly burnt
• Once the Chiles are soft, add to blender
• Add the Garlic Cloves, Water and Salt to taste
• Strain it
• Set aside

Masa:

• Pour the Masa in a bowl
• Add the Olive Oil and Water
• Add salt until a little salty*
• Mix and mix until Masa is not sticky

Heat a deep pot – Add Jackfruit and Chile. Let it simmer for about 15 minutes then let it cool a bit.

Grab a spoon and an hoja scoop a full spoon of masa and spread it right in the middle of the hoja like a square then add a scoop of Jackfruit Chile and wrap. Repeat until all Jackfruit or Masa is done.

Prepare your double boiler OR get a deep tall Pot add Water just enough to fill the bottom and then put Foil rolled into large balls all over the bottom. Make sure the tamales do not get wet or fall in the water.

Steam for 2 hours and DEVOUR!