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!
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
- In a large bowl, mix masa harina, lard, achiote oil, chicken broth, salt, and baking powder to form a smooth dough.
- 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.
- Wrap the banana leaf around the filling to form a rectangular package, then tie with kitchen twine.
- Place the nacatamales in a large steamer pot and steam for 3 hours.
- 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