Nacatamales

Name: Nacatamales
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 10 servings
Cuisine: Honduras
Ingredients: 4 cups masa harina; 3 cups chicken stock; 1 cup lard; 2 lb pork shoulder, cubed; 2 tomatoes, sliced; 2 potatoes, sliced; 1 onion, sliced; 1 bell pepper, sliced; 1/2 cup rice, soaked; Raisins and prunes; Banana leaves, for wrapping; Salt, to taste

10 servings60 min prep120 min cookMedium Honduras

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The Story Behind It

The Tale of Nacatamales

Nacatamales are a larger, more heavily filled tamale variety found across Central America, with roots in pre-Columbian Indigenous cooking traditions that used corn masa wrapped in leaves. In Honduras they're strongly associated with Christmas, packed with pork, rice, and vegetables, and wrapped in banana leaves for hours of steaming.

Ingredients

Scale:· 10 servings

4 cups masa harina
3 cups chicken stock
1 cup lard
2 lb pork shoulder, cubed
2 tomatoes, sliced
2 potatoes, sliced
1 onion, sliced
1 bell pepper, sliced
1/2 cup rice, soaked
Raisins and prunes
Banana leaves, for wrapping
Salt, to taste

Instructions

1Marinate the pork cubes with salt and a little annatto or achiote overnight if possible.
2Beat the lard until fluffy, then mix with the masa harina and chicken stock, seasoning with salt, to form a smooth, spreadable dough.
3Soften banana leaves over a flame.
4Spread a layer of masa on each leaf, top with a piece of marinated pork, a few soaked rice grains, potato and tomato slices, onion, bell pepper, raisins, and prunes.
5Fold the leaves tightly to enclose completely, tying with string.
6Steam or boil the tamales upright for 1.5-2 hours until the masa is firm and pork is cooked through.
7Let rest 10 minutes before unwrapping and serving.

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