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Nacatamal
Nacatamales are a traditional Nicaraguan dish, a type of tamale made with a corn masa dough filled with seasoned pork or chicken, vegetables, and prunes, all wrapped in banana leaves and steamed. They are a staple for special occasions and holidays.
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- 2 lbs Pork shoulder(cut into 1-inch cubes)
- 4 cups Corn masa harina
- 1 cup Lard or vegetable shortening
- 4 cups Chicken broth(plus more if needed)
- 1 large Onion(chopped)
- 1 large Bell pepper(chopped)
- 4 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Achiote powder or paste
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 1/2 cup Prunes(pitted and chopped)
- 2 medium Potatoes(peeled and diced)
- 20-24 pieces Banana leaves(warmed and softened)
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- 1
Prepare the pork filling: In a large pot, combine pork, half the onion, half the bell pepper, half the tomatoes, half the garlic, achiote, salt, and pepper. Add enough water to cover and simmer until pork is tender, about 1.5-2 hours. Reserve the cooking liquid. Shred or dice the pork and set aside. In a separate pan, sauté the remaining onion, bell pepper, tomatoes, and garlic until softened. Combine with the pork, add chopped prunes and diced potatoes. Mix well and set aside.
- 2
Prepare the masa: In a large bowl, combine masa harina with chicken broth and melted lard or shortening. Mix until a smooth, pliable dough forms. Season with salt and pepper. The consistency should be like thick pancake batter.
- 3
Assemble the nacatamales: Lay a softened banana leaf flat. Place about 1/2 cup of masa in the center. Top with a generous portion of the pork filling. Fold the banana leaf to enclose the filling, creating a rectangular packet. Secure with kitchen twine if necessary.
- 4
Steam the nacatamales: Arrange the nacatamales upright in a large pot or steamer basket, ensuring they are tightly packed. Add enough water to the pot to come halfway up the sides of the nacatamales, but not so high that it touches them. Cover tightly and steam for at least 2 to 2.5 hours, or until the masa is firm and cooked through. Add more boiling water to the pot as needed during steaming.
- 5
Serve hot, unwrapped from the banana leaves.
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- âEnsure banana leaves are pliable by warming them over a flame or in hot water to prevent tearing.
- âThe masa should be moist but not sticky. Adjust with more broth or masa harina as needed.
- âDon't overfill the nacatamales, as this can make them difficult to wrap and cook evenly.
- âSteaming time can vary; test one nacatamal for doneness before serving all.
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- Use chicken instead of pork for the filling.
- Add other vegetables like peas or green beans to the filling.
- For a spicier version, add a chopped jalapeño to the filling.