REBECCA LOST OVER 200 POUNDS EATING PLANTS! | Chef AJ LIVE! with Rebecca Martinez

My Bestselling Book - UNPROCESSED 10th Anniversary Edition: https://www.amazon.com/dp/1570674086?... ORDER MY NEWEST BOOK - SWEET INDULGENCE https://www.amazon.com/Chef-AJs-Sweet... Rebecca lost over 200 pounds on a plant based diet! You can find her story here:    • REBECCA LOST OVER 200 POUNDS ON A PLANT BA...   Today, she shows us how to make traditional tamales for Christmas Eve. Feliz Navidad! Recipes from demo: Jackfruit Spices 2 tsp ground chili 1 tsp garlic 1 tsp cumin ½ tsp smoked paprika ½ tsp oregano ¼ tsp pepper 1/8 tsp cayenne ½ tsp salt 1 tbsp lime 1 tbsp tamari 1 can jackfruit in brine, rinsed, drained and chopped (use the core if it’s soft enough) 1 onion chopped 3 cloves garlic, minced or crushed 1 tbsp date syrup Water saute onion and garlic for about 5 mins. Add in spices, lime, tamari and mix well. Stir on medium heat for another few minutes. Add jackfruit & date syrup and stir well. Use a bean smasher to break up the jackfruit more, if needed. Continue to stir on medium heat until it starts to dry up a bit and gets a bit ‘crunchy’. Somos Más Empandas Ingredients Prepared jackfruit (see recipe above) Cooked potatoes, cubed Green chili, roasted and sliced (optional) …and anything else you want Ezekiel tortillas (or any other type that you like) Stovetop - Mix the ingredients together Assemble Cut the tortillas in half and spoon the mixture into the center. Baste tortilla with water and fold into a cone. Seal wet edges or use a toothpick. Set in a pan/baking dish. Bake at 375 for about 10-15 minutes, depending on the oven. Savory Tamales Ingredients 4 cups masa flour* Ojas (Corn Husks) Cashews blended in water Vegetable broth** Salt Baking powder Sweet Tamales Ingredients 4 cups masa flour* Ojas (Corn Husks) Crushed pineapple Corn Cinnamon Coconut milk** Coconut flakes Date sugar (or whatever you’d like to sweeten with) Baking powder *Note: there are several Tamale corn flours on the market. How much water depends on your preference for texture. **Also, different corn flours may require more/less liquid If you’re using prepared masa (available from tortillerias or some Latin markets) that’s already mixed, make sure it’s “masa sin preparar” to ensure it’s just the corn at this point. In that case, you’d still add baking powder and may need more liquid. Ojas Prep: [Fill your sink with very hot water to soak the dry corn husks (“ojas”). Clean them as much as possible before soaking - remove any corn silk (usually red or brown in color). Fully immerse the ojas in the hot water. You can use a bowl/plate to keep them under water.] Masa Prep: Pour corn flour in a mixing bowl. Add in baking powder and mix the two dry ingredients together. Add in the blended cashew liquid and broth (or water, for the sweet tamales) to the dry ingredients and begin mixing. If needed, add more until you reach desired consistency (spreadable, not too sticky or runny). You may want to use gloves to mix so that you can break down any clumps that you may find in the masa - you want to make sure it’s smooth. Once you’re satisfied with the consistency of the masa, cover it with a moist towel and let it sit for about 15-20 minutes. Filling: There’s no right or wrong when it comes to Tamales. Fill them with whatever you’d like. I used the jackfruit. Build/Wrap the SAVORY Tamales: Spread the masa onto the smooth side of an oja. You only need to spread it about 4”-5” from the edge, leaving the tapered end clear. Spoon filling into the center of the oja, on the masa. Wrap it by rolling it at the edge of where the masa ends and then folding the tapered side up. Stack the wrapped tamales, open side up, in a container until you’re ready to cook them. Build/Wrap the SWEET Tamales: Sweet tamales are much easier to assemble than savory. :-] Just spoon the sweet masa mixture into the center of the smooth side of an oja, wrap it and fold the tapered side up. Stack the wrapped tamales, open side up, in a container until you’re ready to cook them. Once you’re ready to steam them, place enough water in the pot/insert (if using a pressure cooker) and stand them up. Place any leftover ojas on top to help keep in the moisture. Cooking Tamales: Once you’re ready to steam them, place enough water in the pot/insert (if using a pressure cooker) and stand them up. Place any leftover ojas on top to help keep in the moisture. Pressure cooker: Set pressure cooker on high pressure for 40-45 minutes (depends on your pressure cooker). Allow the pressure to come down naturally. Take them out and let some of the steam out before eating otherwise, they’ll look like they’re not done. Stove top steaming: High heat initially, reduce to medium heat and steam for an hour to 90 minutes (depends on stove and size of pot).