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.

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.

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.

1. Soak the corn husks after sorting them. Corn husk prep tips here.
2. Roast the salsa verde ingredients in a little olive oil, then blend with ¾ cup water until smooth.
3. 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.
4. 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.
5. Add 2 cups of the blended salsa verde to the filling. Cook 10 minutes, taste, and adjust seasoning. Cool to room temperature before assembling.
6. Make the masa and run the float test.
7. Drain the corn husks and pat dry to remove excess water.
8. Spread the masa on the husks and add the filling to the center.
9. Roll up the tamales and arrange them in your tamalera or steamer basket.
10. 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.

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 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

1. 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.
2. Prepare the jackfruit and mushrooms as described above, then stir in 1.5 cups of the guajillo chile sauce and cook until thickened.
3. 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.
4. Assemble and steam using the same method as the main recipe.

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