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Nicaraguan Nacatamales (Nicaraguan style Tamale)

A totally different type of tamale made in Banana leaves.
Course Main Dish
Cuisine Nicaraguan
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 12
Calories 660kcal
Author International Cuisine

Ingredients

  • For the Masa Dough
  • 6 cups Masa harina
  • 1 cup Lard or shortening
  • 1 Tbsp Salt
  • 1/2 cup Sour orange juice or bottled if you cant find fresh
  • 4 cups Chicken stock or broth
  • For the Nacatamal Filling
  • 3 lbs Pork butt cubed
  • Salt and pepper to taste
  • 3/4 cup Rice soaked in warm water for 30 minutes
  • 1/2 lb. Potatoes peeled, sliced into 1/4-inch rounds
  • 1 Onion sliced into 1/4-inch rounds
  • 2 Bell pepper sliced into 1/4-inch rounds
  • 2 Tomatoes sliced into 1/4-inch rounds
  • 12 green olives
  • 24 prunes
  • 1/4 cups raisins
  • 1/4 cup capers
  • For the wrapper
  • Banana leaves cut into 10x10-inch rectangles -- 12 pieces
  • String to secure
  • Or Aluminum foil cut into 10x10-inch rectangles -- 12 pieces

Instructions

  • Place the masa harina, lard or shortening and salt in a large bowl.
  • Mix well to incorporate the fat into the masa harina and give it a mealy texture.
  • Add the sour orange juice and enough chicken stock to make a soft, moist dough.
  • Use a mixer to incorporate some air into the masa.
  • Cover the bowl and set the masa aside to rest for at least 30 minutes.
  • Season the pork with salt and pepper.
  • Drain the rice.
  • Assemble all of your filling ingredients and assembly items.
  • Start assembling the nacatamales
  • Lay out a banana leaf square with the smooth side up.
  • Place 1 cup of the masa in the middle of the banana leaf and, using wet hands, spread it out a little.
  • Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 1 or 2 slices of potato on top of the pork and then top with 1 or 2 pieces of onion, 1 or 2 pieces of pepper and a slice of tomato.
  • Add next the prunes, olive, raisins and capers
  • Fold the top edge of the banana leaf down over the filling.
  • Bring the bottom edge of the banana leaf up over this.
  • Then fold in both sides to make a rectangular package.
  • Be careful not to wrap it too tightly or the filling will squeeze out.
  • Flip the package over so it is seam side down.
  • secure with string like a package
  • Repeat until all the masa and filling material is used up
  • Add 3 inches of water to a pot large enough to hold all the nacatamales.
  • Place a rack in the bottom so they are mostly out of the water.
  • Add the nacatamales and bring to a boil over high heat.
  • Cover tightly, reduce heat to low and steam for 3 to 4 hours.
  • Add more water as needed to keep the pot from boiling dry.
  • Remove the nacatamales from the pot.
  • Serve hot, please note the banana leaf should not be consumed.
  • Enjoy!

Nutrition

Calories: 660kcal | Carbohydrates: 75g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 70mg | Sodium: 940mg | Potassium: 931mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1114IU | Vitamin C: 35mg | Calcium: 119mg | Iron: 6mg