Jackfruit Tamales Verdes Recipe
This tamales verdes recipe is 100% plant-based, made with a jackfruit and oyster mushroom filling simmered in homemade salsa verde instead of shredded chicken. The texture is close enough to the traditional version that even meat eaters go back for seconds. Wrapped in masa and steamed in corn husks the classic way.
Quick Answer: What Are Jackfruit Tamales Verdes?
Tamales verdes are traditionally made with shredded chicken in salsa verde, wrapped in masa, and steamed in corn husks. This version swaps the chicken for jackfruit and oyster mushrooms, keeping the plant-based filling 100% vegan while the tangy tomatillo salsa and masa dough stay true to the original.
Recipe at a Glance
- What it is: A vegan tamales verdes recipe made with a jackfruit and oyster mushroom filling in tangy salsa verde, wrapped in masa and steamed in corn husks.
- Cuisine: Mexican, vegan
- Dish type: Tamales / main dish
- Difficulty: Medium
- Ready in: 3 hours stovetop (Instant Pot: 2 hours 5 minutes)
- Method: Stovetop steaming, Instant Pot
- Key ingredients: Masa harina, canned jackfruit, oyster mushrooms, tomatillos, corn husks, vegetable shortening
- Flavor: Tangy, savory, herby, mildly spicy, comforting
- Best for: Christmas, tamaladas, family gatherings, holiday meals, freezing ahead
Tamales Verdes: A Mexican Holiday Tradition
Traditional tamales verdes are filled with shredded chicken simmered in salsa verde, then wrapped in white masa dough, the same base used for most savory tamales in Mexico, as opposed to the red chile masa used for tamales rojos by some Mexican regions.
Along with tamales rojos, tamales verdes are one of the most common tamale varieties made across Mexico, especially around the holidays when families gather to make big batches together.
Ever since I was a little girl watching my mom make tamales for Christmas dinner, I always wanted both verdes and rojos on my plate. That combination just felt complete to me, and it’s still what I make for my own Christmas table today.
This version keeps that same tangy salsa verde and white masa, just built around jackfruit and oyster mushrooms instead of chicken. It’s close enough that I’ve had meat eaters ask what kind of chicken I used.
You will find a different version of vegan tamales verdes in my Mexican Tamales Made Meatless cookbook. Check it out here.
Jackfruit Tamales with Mushrooms
This recipe swaps out chicken for a combination of oyster mushrooms and canned young green jackfruit, not fresh jackfruit, which is too sweet for savory cooking.
Canned jackfruit is mild and nearly flavorless on its own, which means it soaks up the salsa verde and spices instead of fighting them, similar to how tofu works in my vegan chicharrón.
Oyster mushrooms pull apart into shreds that mimic the texture of chicken almost exactly, which is why I reach for this same combination in pozole and other shredded-filling recipes too.
Ingredients Needed
These tamales come together with ingredients you can find at most grocery stores. Jackfruit and corn husks are also easy to find on Amazon if your local store doesn’t carry them.
Masa for Tamales: My vegan masa recipe, made with masa harina or fresh masa corn dough from the tortillería if you have access to one.
Roasted Salsa Verde: A roasted green salsa made with tomatillos, green chiles, onion, garlic, and fresh cilantro. Roasting the vegetables first is what gives this salsa its depth compared to a raw version.
Oyster Mushrooms: Pulled apart by hand to resemble shredded chicken. No oyster mushrooms nearby? Button mushrooms work as a substitute, or you can skip mushrooms entirely and use jackfruit alone.
Jackfruit: Canned young green jackfruit, packed in water rather than brine for a milder taste. If brine is all you can find, my how to prepare jackfruit guide has tips for improving the flavor before cooking.
Corn Husks: Traditional corn husks hold up better than banana leaves for this recipe and give tamales verdes their classic look and texture.
Jackfruit Tamales Rojos Variation
Since I always make both verdes and rojos for my own Christmas table, this jackfruit filling works just as well in a red version. Swap the salsa verde for red chile sauce and you’ve got jackfruit tamales rojos instead.
See the recipe card below for the full ingredient list and instructions, or check out my Vegan Tamales Rojos recipe for the complete red chile sauce method, then just swap in jackfruit for the filling.
How to Make Jackfruit Tamales Verdes
Making tamales takes time more than skill. Read through the full recipe first, and check the tamale-making tips on the blog if this is your first batch.
- Soak the corn husks after sorting them. Corn husk prep tips here.
- Roast the salsa verde ingredients in a little olive oil, then blend with ¾ cup water until smooth.
- Prepare the jackfruit by draining, rinsing, and pulling it apart into shreds with a fork or your hands. Discard the hard core and seeds, or chop them up to use.
- Make the filling by sautéing onion and garlic until soft, then add the mushrooms and cook until they release their liquid. Mix in the jackfruit, season with salt, and sauté 5 minutes.
- Add 2 cups of the blended salsa verde to the filling. Cook 10 minutes, taste, and adjust seasoning. Cool to room temperature before assembling.
- Make the masa and run the float test.
- Drain the corn husks and pat dry to remove excess water.
- Spread the masa on the husks and add the filling to the center.
- Roll up the tamales and arrange them in your tamalera or steamer basket.
- Steam until the masa is set and pulls cleanly from the husk, about 1 hour 30 minutes on the stovetop or 35 minutes in the Instant Pot. Full timing and troubleshooting in my steaming guide.
If you don’t own a Mexican tamalera pot to steam your tamales in, go read the following article to see another cooking method for tamales, How to Steam Tamales Without a Steamer.
How to Serve Jackfruit Tamales
I always drizzle extra salsa verde right over the tamales before serving. A side of homemade refried beans rounds out the plate, and since I grew up wanting both verdes and rojos together, I’ll often serve these alongside my Vegan Tamales Rojos for that same combination on Christmas.
These make a great centerpiece for holiday meals, tamaladas, or any family gathering where people are filling their plates buffet-style. For more pairing ideas, my What to Eat with Tamales | 24 Tamales Side Dishes article has the full list.
How to Store and Reheat
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for 4 to 5 days.
To freeze, place in a Ziploc bag or airtight freezer-safe container and eat within a few months. More detail on both in my How to Store Tamales and How Long Do Tamales Last guides.
Reheat in the microwave, on the stovetop, in the air fryer, or back in a tamalera or pot with a steamer rack.
Jackfruit Tamales Verdes FAQ
Can I use fresh jackfruit instead of canned?
No, fresh jackfruit is too sweet and has the wrong texture for this recipe. Canned young green jackfruit, packed in water, is what gives these tamales their mild, meat-like base.
What if I can’t find oyster mushrooms?
Button mushrooms work as a substitute, or you can skip mushrooms entirely and use jackfruit alone for the filling.
Are these tamales spicy?
Not particularly. The salsa verde has a mild tang from the tomatillos with a little heat from the chiles, closer to a gentle kick than a spicy one. Add more fresh chiles when roasting the salsa if you want it hotter.
What’s the difference between tamales verdes and tamales rojos?
Traditionally, tamales verdes are made with chicken in salsa verde, while tamales rojos are made with pork in red chile salsa. Mixing the red chile sauce directly into the masa is more of a northern Mexico regional style, the tamales rojos I grew up eating kept the sauce in the filling, not the dough. For this vegan version, both use the same jackfruit and mushroom filling, just swap the salsa verde for red chile sauce to go from verdes to rojos.
Can I make the filling ahead of time?
Yes. The salsa verde and jackfruit-mushroom filling can be made a day or two in advance and refrigerated. Bring to room temperature before assembling so the masa spreads easily.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Delicious Vegan Tamales Recipes
Be sure not to miss these vegan tamales recipes right here on my blog.
- Masa For Tamales (Tamales without Lard Recipe)
- Birria Tamales
- Bean and Cheese Tamales Recipe (tamales de frijol)
- Pineapple Tamales Recipe
- Cheese and Jalapeño Tamales Recipe
- Vegan Tamales Rojos
- Vegan Red Masa for Homemade Tamales
- Banana Leaf Tamales with Cochinita Pibil Filling
- Strawberry Tamales
Jackfruit Tamales Verdes
Ingredients
Masa Ingredients
- 7 oz shortening at room temp this is 1 cup
- 1.1 lbs masa harina for tamales I use Maseca brand
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 3 to 5 cups low sodium vegetable broth at room temp
Salsa Verde Ingredients
- 1.5 Tablespoons olive oil
- 1.5 lbs. tomatillos husked and rinsed
- 2 fresh jalapenos stem removed
- 2 fresh serrano peppers stem removed
- ½ medium onion quartered
- 4 whole garlic cloves
- 1 teaspoon salt
- 1 teaspoon vegetable bouillon powder optional but adds great taste
- 1 handful fresh cilantro
- ¾ cups water
Filling Ingredients
- 1 lb. oyster mushrooms pulled apart
- 30 oz jackfruit in water (this was 2 small cans)
- 1 small white onion
- 3 whole garlic cloves
- ½ teaspoon salt or to taste
Instructions
Prepare The Corn Husks
- Sort through them and remove any debris or badly damaged husks. Soak with warm water in the sink or in a very large pot. Right before making the masa, drain them and place in a colander or pat dry with a clean kitchen towel or paper towels.
Salsa Verde Instructions
- Heat the oil in a large frying pan then add the chiles, onion, and garlic cloves and cook until everything has softened and browned a bit. Turning occasionally.
- Place the cooked veggies in a blender cup (or food processor) with the water, salt, and vegetable bouillon powder and blend until perfectly smooth. Lastly add the cilantro and blend for 3 -4 minutes or until well incorporated. Taste for salt.
Jackfruit Filling Instructions
- In a large sauté pan, cook the onion and garlic until soft and translucent. Add the mushrooms and cook until they begin to release their liquid. Stir now and then. Mix in the shredded jackfruit pieces and sprinkle in the salt. Cook for about 8 minutes.
- Pour in 2 cups of the salsa verde and cook for 10 minutes or until salsa thickens. Taste for salt and adjust if desired.
Masa Instructions
- Drain the corn husks and pat dry to remove excess water. Set aside. Use a stand mixer or handheld electric mixer for this step.
- In a large bowl and on medium speed, whip the shortening until creamy. Add half the masa harina, baking powder, and salt and whip until well combined. Gradually begin adding broth and remaining masa corn flour until you have a creamy, smooth and airy masa dough. You'll need to increase to high speed to properly whip everything together.
- Do the masa float test by placing a small piece of masa into a glass with water. It should float back to the top. If not keep whipping until it does.
Assemble The Tamales
- Take a drained corn husk and place it on your work surface. The shiny smooth side should be face up and the wide end should be on top and skinny tip down, like a reverse triangle.
- Now spread some corn masa on the corn husk. Don't go all the way to the side edges and make sure it's an even thin layer across. Place 2 heaping tablespoons of the filling in the center.
- Grab one side of the husk and fold it towards the center, repeat with other side to bring both sides of the husks to the center, then fold up the long pointy bottom of the husk up towards the center. For a step-by-step guide you can watch this video.
- Keep making the tamales until all of the filling and masa has been used up. If you'd like you can rip some corn husk strips to wrap and hold together the tamales.
Cook The Tamales
- Add water to the tamalera up to the fill line, place the steaming rack inside, and line the bottom with a layer of corn husks. Arrange tamales open-end up, leaving space between them to expand."
- Cover the pot with aluminum foil, make a whole in the center of the foil then cover the pot with the lid. (You could also use another layer of corn husks instead of the aluminum foil.)
- Bring to a boil over medium-high heat, then lower to low and steam 60 minutes. Check doneness by removing one tamale and letting it rest 10 minutes, the masa should peel cleanly from the husk.
- Add more hot water to the steamer pot if needed to finish cooking the tamales. Pour it into the side of the pot and try to avoid getting the tamales wet.
- Serve and enjoy!
Instant Pot Option
- Skip the tamalera and place a steamer basket in your Instant Pot with 1.5 cups water. Arrange tamales open-end up (a 6-quart pot fits 16 to 18). Pressure Cook on High for 35 minutes, then let pressure release naturally for 15 to 20 minutes.
Recipe Notes & Pro Tips
Nutrition
Jackfruit Tamales Rojos: Ingredients Needed
- 4 whole dried guajillo chiles, wiped clean, seeded, stem removed
- 1 whole dried pasilla chile, wiped clean, seeded, stem removed
- 4 whole dried arbol chiles, wiped clean, seeded, stem removed
- 3 whole garlic cloves
- ½ small white onion, quartered
- 1 medium roma tomato, quartered
- 1 teaspoon ground cumin
- 1 teaspoon salt, adjust to taste
- Water for boiling
- Place all ingredients except the cumin and salt in a pot and cover with water. Simmer over medium heat until everything has softened. Transfer to a blender with 1 cup of the boiling broth, the salt, and cumin, and blend until smooth. Strain through a colander, discarding any leftover bits.
- Prepare the jackfruit and mushrooms as described above, then stir in 1.5 cups of the guajillo chile sauce and cook until thickened.
- Make the masa dough as described above, replacing 1 cup of vegetable broth with the red chile salsa if you’d like a red-tinted masa.
- Assemble and steam using the same method as the main recipe.
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
