Nacatamal
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The Tale of Nacatamal
Story updated
Nacatamal is Nicaragua's take on the ancient Mesoamerican tamale, corn masa filled with pork, rice, and vegetables and wrapped in plantain leaves. Traditionally prepared as a weekend ritual, often on Sundays, it reflects a long regional lineage of corn-based cooking adapted to Nicaraguan tastes.
Ingredients
Scale:· 8 servings
- 16 plantain leaves, cleaned
- 4 cups masa harina
- 1 cup lard, softened
- 3 cups chicken or pork stock
- 2 lbs pork, cut into chunks and seasoned
- 2 potatoes, sliced
- 1 onion, sliced
- 1 tomato, sliced
- 1 red bell pepper, sliced
- 1/2 cup rice, soaked
- 8 prunes or raisins
- Salt and achiote, to taste
Instructions
- 1Beat lard until fluffy, then beat in masa harina, achiote, salt, and stock to form a soft, spreadable dough.
- 2Season the pork chunks well with salt and set aside to marinate briefly.
- 3Spread a portion of masa onto each plantain leaf, and sprinkle a little soaked rice over it.
- 4Layer on a piece of seasoned pork, potato, onion, tomato, bell pepper, and a prune.
- 5Fold the leaves tightly to fully enclose the filling into a large packet, then tie securely.
- 6Boil or steam the nacatamales for 2 1/2 to 3 hours, until the masa is firm throughout.
- 7Let rest 10 minutes before unwrapping to serve.
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