Nacatamal Navideño
The Quirky Foodster Team
Ingredients
- Masa harina (corn flour) — 720 g (1.6 lb)
- Pork lard or oil — 360 ml (12 fl oz)
- Chicken or pork stock — 720 ml (24 fl oz)
- Pork shoulder, cut into chunks — 1 kg (2.2 lb)
- Rice, uncooked — 280 g (10 oz)
- Potatoes, sliced — 3
- Onions, sliced — 2
- Bell peppers, sliced — 2
- Raisins — 75 g (2.5 oz)
- Achiote paste or paprika, for colour — 3 tbsp
- Salt and pepper — to taste
- Banana leaves, softened over flame, for wrapping
Method
- Beat the lard until light, then gradually mix in the masa harina, stock, achiote paste and salt to form a soft, spreadable dough.
- Season the pork chunks with salt and pepper.
- Lay out pieces of softened banana leaf and spread a generous layer of the masa dough in the centre of each.
- Top each with a few raw rice grains, a piece of seasoned pork, potato slices, onion, pepper and a few raisins.
- Fold the banana leaves over the filling, then fold in the ends to fully enclose, tying securely.
- Arrange the wrapped nacatamales in a very large steamer, working in batches if needed, and steam for 3–3.5 hours until the masa is firm and the pork is tender.
- Let cool slightly before unwrapping and serving to the gathered family.
Introduction: A festive version of the classic nacatamal, prepared in large batches for Christmas, filled generously with pork, rice and dried fruit.
Cultural Background: Preparing large batches of nacatamales is a cherished Nicaraguan Christmas tradition, families gathering together to fill and wrap dozens at once for the holiday, sharing them with visiting relatives throughout the season.
Tips: Enlist several family members to help with the wrapping, as is traditional for a large festive batch. Steam in batches if your pot isn't large enough to fit the full quantity at once.
Variations: Add a few olives to some of the nacatamales for variety. Wrap a few smaller portions for children or lighter appetites.
Storage: Refrigerate cooked, wrapped nacatamales for up to 4 days, or freeze for longer storage.
Reheating: Reheat by steaming for 30 minutes until warmed through, or in a microwave, unwrapped, for a few minutes.
FAQs:
Q: How many nacatamales does this festive batch make?
A: This quantity makes a generous batch suitable for a large family Christmas gathering, with enough to share.
Q: Can nacatamales be frozen ahead of Christmas?
A: Yes, they freeze very well; prepare in advance and steam or microwave from frozen closer to the celebration.
- Masa harina (corn flour) — 720 g (1.6 lb)
- Pork lard or oil — 360 ml (12 fl oz)
- Chicken or pork stock — 720 ml (24 fl oz)
- Pork shoulder, cut into chunks — 1 kg (2.2 lb)
- Rice, uncooked — 280 g (10 oz)
- Potatoes, sliced — 3
- Onions, sliced — 2
- Bell peppers, sliced — 2
- Raisins — 75 g (2.5 oz)
- Achiote paste or paprika, for colour — 3 tbsp
- Salt and pepper — to taste
- Banana leaves, softened over flame, for wrapping
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