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Holidays & Special Occasions

Nacatamales

The Quirky Foodster Team

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Ingredients

  • 1 kg (4 cups) masa harina
  • 250 g (1 cup) lard, melted
  • 500 ml (2 cups) pork or chicken stock
  • 2 tbsp achiote paste
  • 800 g (1.75 lb) pork shoulder, cubed and seasoned
  • 2 potatoes, sliced
  • 1 cup cooked rice
  • 1/2 cup green olives
  • 1/2 cup raisins
  • 2 tomatoes, sliced
  • 1 onion, sliced
  • Banana leaves, softened over flame, for wrapping
  • Kitchen twine

Method

  1. Marinate the pork cubes with achiote, salt and pepper for at least 1 hour.
  2. Beat the masa harina with melted lard and stock until light and smooth, seasoning with a little achiote and salt.
  3. Lay out a softened banana leaf and spread a portion of masa in the center.
  4. Top with marinated pork, a few potato slices, a spoonful of rice, olives, raisins, tomato and onion.
  5. Fold the banana leaf tightly around the filling into a rectangular parcel and tie securely with twine.
  6. Steam the wrapped nacatamales for 2-2.5 hours until the masa is firm and fully cooked.
  7. Let rest 10 minutes before unwrapping and serving.

Introduction: The undisputed centerpiece of Honduran Christmas Eve, nacatamales are generous banana-leaf-wrapped tamales filled with seasoned pork, rice, potato and olives in a rich achiote-tinted masa.

Cultural Background: The undisputed centerpiece of Honduran Christmas Eve, nacatamales are generous banana-leaf-wrapped tamales filled with seasoned pork, rice, potato and olives in a rich achiote-tinted masa. Families spend hours together assembling and steaming dozens at a time, a tradition passed down through generations and shared with neighbors during the holidays.

Tips: Pass banana leaves briefly over an open flame to make them pliable and less likely to tear when folding.

Variations: Some regions add a slice of hard-boiled egg or a few capers to the filling for extra richness.

Storage: Refrigerate wrapped nacatamales up to 4 days, or freeze up to 2 months.

Reheating: Steam for 20-30 minutes from chilled, or longer from frozen, until piping hot throughout.

Nutrition: Approx. 520 kcal, 22 g protein, 26 g fat, 50 g carbohydrate per nacatamal.

FAQs:

Q: Can I use corn husks instead of banana leaves?

A: Banana leaves are essential to the authentic flavor and large format; corn husks are too small and impart a different taste.

Q: Can nacatamales be made ahead of Christmas Eve?

A: Yes, many families assemble and freeze them weeks in advance, then steam fresh on the day.

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