Once they have softened take a few longer husks and tear strips for tying the tamales.

Drain and rinse the jackfruit, then gently pat it dry.

Pulse the rinsed jackfruit in a food processor to shred it. You may need to do this step in multiple batches.

Add the jackfruit to a large bowl and sprinkle the seasonings over it. Stir to evenly coat.

Now mix the chopped onion and bell pepper with the jackfruit.

Evenly spread the jackfruit mixture out on the baking sheet. Bake at 400ºF for 15-25 minutes. Halfway through baking stir the jackfruit. It should begin to darken and dry out. I like to take it out of the oven when the edges look "crispy".

Add the jackfruit, seasonings, and 1 Tablespoon of oil to the pan. Mix everything together then allow the jackfruit to marinate in the seasonings for 5 minutes.

Once the jackfruit has marinated, heat everything over medium-low heat for about 25-30 minutes. You’re looking to create a drier look and texture for the jackfruit. Taste, adjust seasonings, and allow more cooking time if needed. 

In a large bowl mix the corn masa, salt, and baking powder. 

Then, mix in the oil until it’s fully incorporated into the dry ingredients.  

Slowly mix in the warm water or broth, adding a little at a time until the masa dough resembles a thick hummus-like texture. You may not need all of the water which is why it’s a good idea to slowly add it into the dry ingredients. 

Make sure everything is in close reach–corn husks, masa, seasoned jackfruit, salsa (if using), and corn husk strips for tying.

Place a corn husk down on your work area. Add a scoop of corn masa to the husk and spread it out with the back of the spoon. 

Add a scoop of seasoned jackfruit down the middle of the masa. At this point, you can add salsa, vegan cheese, or anything else you'd like, to the inside of the tamales.

Close the tamales by bringing the masa and corn husks together like a taco. 

Then, fold the corn husk flaps to one side of the tamale and fold the tail up.

Use a corn husk strip to tie the tamale closed.

Fill the Instant Pot with 2 cups of water. 

Add the trivet or a raised steamer basket to the bottom of the pot. 

Add the tamales. Be sure they are raised up and not submerged in the water.

Set the Instant Pot to high pressure for 15 minutes. Once the tamales have finished cooking they can be left for natural pressure release or you may quick-release the pressure after 10 minutes.*

Serve topped with tomatillo salsa or your favorite toppings.

For this method, you will need a large stockpot with a deep steamer basket.

Fill the pot with 2 cups of water.

Add the tamales to the steamer basket and cover with the lid. Place over medium heat for 35-45 minutes or until the masa is no longer wet and sticky and the tamales are fully cooked.*

Serve topped with tomatillo salsa or your favorite toppings.

Cooked tamales can be stored in an airtight container in the fridge for about 1 week or in the freezer for up to 3 months.