👨‍🍳 조리법

1. 1

   Prepare the pork filling: In a large pot, combine pork cubes, half of the chopped onion, half of the chopped bell pepper, half of the chopped tomatoes, half of the minced garlic, achiote, salt, and pepper. Add enough water to cover the pork. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork is very tender. Reserve the cooking liquid.

2. 2

   While the pork cooks, prepare the masa: In a large bowl, combine masa harina with warm chicken broth and melted lard/shortening. Mix until a smooth, pliable dough forms. Season with salt and pepper. The consistency should be like a thick batter.

3. 3

   Prepare the vegetable and prune mixture: In a separate bowl, combine the remaining chopped onion, bell pepper, tomatoes, garlic, chopped prunes, green beans, and diced potatoes. Season with salt and pepper.

4. 4

   Shred or finely chop the cooked pork. Mix the shredded pork with the vegetable and prune mixture. Add a few tablespoons of the reserved pork cooking liquid to moisten the filling.

5. 5

   Assemble the nacatamales: Lay a wilted banana leaf flat. Spread a generous layer of masa dough onto the leaf, creating a well in the center. Spoon a portion of the pork and vegetable filling into the well. Fold the banana leaf over the filling to enclose it, then fold the sides to create a rectangular packet. Secure with kitchen twine if needed.

6. 6

   Steam the nacatamales: Arrange the wrapped nacatamales upright in a large pot with a steamer insert or a few inches of boiling water. Ensure the water does not touch the nacatamales. Cover the pot tightly and steam for 2 to 2.5 hours, adding more boiling water as needed to maintain the steam level.

7. 7

   Let the nacatamales rest for 15-20 minutes before unwrapping and serving. Serve hot.