Inspired by the warmth of Thomas & Sons and the campfire profile of the Smoke Tea spirit, I’ve concocted the ultimate tamale. If you don’t have the patience or time to make tamales, you can use the following recipe in tacos, burritos, nachos, chili, on pizza, or in sandwiches.
Smoked Tea Jackfruit Tamales:
6 dried guajillo peppers
5 large cloves of garlic
1 small white onion, diced
1 teaspoon of cumin
2 ounces of Townshend’s Tea Spirit No. 5 Lapsang Souchong Smoke Tea
Two cans of jackfruit in brine
3 cups of masa
1 teaspoon of baking powder
1 cup of melted coconut oil
1 cup of the mixture
Bring a large pot of water with salt to a boil. Add the peppers- stem and seeds included. Turn the heat off and let them sit in the hot water for half an hour. Blend the garlic, onion, cumin, tea spirit, 1 cup of the water from the pot, and peppers. Marinate the jackfruit overnight or for at least 5 hours.
Scoop out one cup of the puree, careful not to grab any jackfruit pieces. Cook the filling on low heat until the jackfruit is soft and you can pull it apart.
Mix the masa and baking powder. Add the coconut oil. It should start to form a crumbly dough. Add in the mixture. If your dough is too watery, add more masa. If it is too dry, add more coconut oil. You should be able to roll the dough into a ball. Let this rest for at least half an hour.
Prepare thirty corn husks by soaking them in hot water for at least 30 minutes. Set aside ten of the less wide or thin husks to tie the tamales.
Steam for twenty to forty minutes or until the tamales puff up. Serve with rice, beans, or simply over some thinly sliced raw cabbage. Top with crema, avocado, and paprika.