Nicaraguan Nacatamales

Nacatamales are a traditional Nicaraguan dish that consists of seasoned masa dough filled with a variety of ingredients, then wrapped in banana leaves and steamed to perfection. This recipe is a labor of love, but the delicious end result is well worth the effort!

Nicaraguan Nacatamales

Ingredients

  • 4 cups masa harina
  • 1 cup lard
  • 1/2 cup achiote oil
  • 1/4 cup chicken broth
  • 2 tsp salt
  • 1 tsp baking powder
  • 2 lbs pork shoulder, cooked and shredded
  • 2 cups rice, cooked
  • 2 cups potatoes, diced and cooked
  • 1 cup bell pepper, sliced
  • 1 cup onion, sliced
  • 1 cup tomato, sliced
  • 1 cup green olives
  • 10 pieces banana leaves, softened

Instructions

  1. In a large bowl, mix masa harina, lard, achiote oil, chicken broth, salt, and baking powder to form a smooth dough.
  2. Spread a portion of the masa dough on a softened banana leaf, then add a portion of the shredded pork, rice, potatoes, bell pepper, onion, tomato, and olives.
  3. Wrap the banana leaf around the filling to form a rectangular package, then tie with kitchen twine.
  4. Place the nacatamales in a large steamer pot and steam for 3 hours.
  5. Remove from the steamer and let cool for a few minutes before unwrapping and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g

Supplies

Large mixing bowl Steamer pot Kitchen twine

Tools

Knife Cutting board

Serving suggestions

Serve the nacatamales with a side of Nicaraguan curtido and a cold glass of tamarind juice for a complete meal.

Tips & tricks

Soak the banana leaves in warm water for 30 minutes before using to make them pliable and easier to work with.

Cost

$20