Nicaraguan Nacatamales Recipe
Nacatamales are a traditional Nicaraguan dish similar to tamales, typically made with corn masa, meat, onions, tomatoes, fruit, rice, and spices. The mixture is wrapped in plantain leaves and then steamed or boiled.Variations of nacatamales may use chicken or pork and feature bold flavors such as olives, capers, prunes, chilies, and peanuts. Some heartier versions also include potatoes. Compared to tamales, nacatamales are larger with more substantial fillings, while tamales usually have a smoother consistency.
Ingredients
- Pork belly or boneless ribs - 3 lbs
- Garlic, cloves - 3
- Vinegar - 4 tbsp
- Annatto paste (achiote) - 1 tbsp
- Cumin - 1 tsp
- Salt - 1 tbsp
- Black pepper - 1 tbsp
- Cooked rice - 2 cups
- Potatoes (large) - 4
- Onions - 3
- Tomatoes - 4
- Green pepper - 3
- Olives - 1 jar
- Raisins - 1 cup
- Cilantro - 1 bunch
- Instant corn flour (maseca) - 6 cups
- Water, warm - 10 cups
- Butter (cubed) - 1 lb
- Banana leaves
Instructions
- Cut the meat into cubes.
- Chop the garlic and mix with the vinegar, salt, black pepper, cumin and annatto paste.
- Coat the meat with the mixture.
- Heat up a pot and cook the meat. If it becomes dry, add a small amount of water
- While the meat cooks peel the potatoes, cut them into slices. Place them in water so they don't turn brown before cooking.
- Cut all the remaining ingredients into smaller pieces.
- Once the meat is cooked, set it aside to cool and begin making the dough.
- Place the corn flour in a large bowl or pot and slowly add the warm water until the mixture has a loose consistency.
- Add the butter and salt, stirring to melt the butter.
- Add come of the liquid from the meat into the dough for more flavor.
- Cut the banana leaf into 10 large pieces, wash and let them dry.
- Cut foil into pieces about 18 to 20 inches long and place a single banana leaf on each piece.
- Assemble your nacatamal start by placing serving spoon of dough on top of the banana leaf.
- Add a tablespoon rice, some meat, some slice potato and top it with the chopped onion, green pepper, tomatoes, 2 olives, some raisins and a branch of cilantro.
- Join two sides of the foil and banana leaf together and roll tightly downwards.
- Roll the two remaining ends under. Twine can be used to tie up the banana leaves in lieu of foil.
- Place them on a big pot, add water and boil for 1 hour.
Nutrition
Calories: 801kcalCarbohydrates: 101gProtein: 11gFat: 42gSaturated Fat: 24gTrans Fat: 2gCholesterol: 104mgSodium: 1042mgFiber: 9gSugar: 16g
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