nacatamal
Next Dish: Samoussa
Nacatamal is a traditional dish from Nicaragua, typically consumed on weekends as a special family meal. It is a type of tamale made with masa (a type of dough made from corn), filled with pork, rice, potatoes, and other ingredients, all wrapped in a banana leaf. The dish is then steamed or boiled for several hours. The name "Nacatamal" is derived from the Nahuatl words "nacatl" (meat) and "tamalli" (wrapped).
Recipe
Ingredients:
3 pounds of pork shoulder
2 cups of Maseca (corn flour)
1 cup of rice
2 potatoes
2 tomatoes
2 bell peppers
2 onions
4 cloves of garlic
1 bunch of fresh mint
1 bunch of cilantro
1 cup of lard
Salt to taste
1 teaspoon of achiote (annatto)
Banana leaves
Instructions:
Cut the pork shoulder into small pieces and season with salt, pepper, and crushed garlic. Let it marinate for a few hours.
Soak the rice in water for a couple of hours, then drain it.
Cut the potatoes, tomatoes, bell peppers, and onions into slices.
Prepare the dough by mixing the Maseca with salt, achiote, and enough water to make a soft dough.
Heat the lard in a pan, then add the dough and cook it over low heat until it thickens. Let it cool.
Lay out the banana leaves and place a portion of the dough in the center. Add a piece of pork, a slice of potato, tomato, bell pepper, and onion, a spoonful of rice, and a sprig of mint and cilantro.
Fold the banana leaves around the filling to make a package, and tie it with a string.
Repeat with the remaining ingredients.
Place the packages in a large pot, add enough water to cover them, and cook over low heat for about 4 hours.
Let the nacatamales cool before serving.