Jackfruit Tamales

In a very large bowl cover cornhusks with boiling water. Let stand 30 to 45 minutes or until husks are soft. Drain well; pat dry with paper towels. Meanwhile, for chile sauce, in a dry extra-large skillet cook chiles over medium-high about 3 minutes or until toasted, turning occasionally. Let cool. Remove stems and seeds. Coarsely tear chiles. In a medium saucepan combine chiles, onion, and 1¼ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a slotted spoon, transfer chiles and onion to a blender or food processor; reserve cooking liquid. Add the next six ingredients (through salt). Cover and blend until smooth, adding reserved cooking liquid a little at a time as needed to reach a sauce like consistency. For filling, in a bowl combine jackfruit and ⅓ cup of the chile sauce. For masa dough, in a large bowl stir together masa harina and baking powder. Add pumpkin and broth. Beat with a mixer on medium until dough is thick but not sticky to incorporate some air into the dough. To assemble tamales, starting at the wide end of a corn husk, spoon 2 rounded tablespoons masa dough onto husk and pat into a 4×3-inch rectangle. Spoon 1 rounded tablespoon filling lengthwise down the center of dough, leaving a slight border of dough at ends. Fold a long edge of husk over filling so it brings long edges of masa together. Roll up husk. Fold bottom up; tie with a cornhusk strip or 100% cotton kitchen string. Place on a rimmed baking sheet until all tamales are assembled. To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Bring water to boiling. Reduce heat to medium-low. Cover; steam 45 minutes to 1 hour or until dough easily pulls away from corn husks and is cooked through. Uncover; let stand 10 minutes before serving. Serve tamales with remaining warmed chile sauce. Prep-time: 30 MINUTES / Ready In: 30 MINUTES Makes 13 cups Serving size: ¼ of recipe