Nacatamal
The Quirky Foodster Team
Ingredients
- Masa harina (corn flour) — 480 g (1 lb)
- Pork lard or oil — 240 ml (8 fl oz)
- Chicken or pork stock — 480 ml (16 fl oz)
- Pork shoulder, cut into chunks — 500 g (1 lb 2 oz)
- Rice, uncooked — 185 g (6.5 oz)
- Potatoes, sliced — 2
- Onion, sliced — 1
- Bell pepper, sliced — 1
- Raisins — 35 g (1.25 oz)
- Achiote paste or paprika, for colour — 2 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 a piece of softened banana leaf and spread a generous layer of the masa dough in the centre.
- Top with a few raw rice grains scattered over, a piece of seasoned pork, potato slices, onion, pepper and a few raisins.
- Fold the banana leaf over the filling, then fold in the ends to fully enclose, tying securely with string or another strip of banana leaf.
- Arrange the wrapped nacatamales in a large steamer and steam for 2.5–3 hours until the masa is firm and the pork is tender.
- Let cool slightly before unwrapping and serving.
Introduction: A large cornmeal tamale filled with pork, rice, potato and vegetables, wrapped in banana leaf and steamed, a hearty Nicaraguan weekend breakfast tradition.
Cultural Background: Nacatamales are especially popular on Sunday mornings across Nicaragua, sold by street vendors and made at home for family gatherings, their generous size and rich filling making them a substantial start to a leisurely weekend.
Tips: Soften the banana leaves briefly over a flame or in hot water to make them pliable and less likely to tear when folding. The raw rice cooks through fully during the long steaming time, so there's no need to pre-cook it.
Variations: Use chicken in place of pork for a different filling. Add a few olives or a slice of tomato for extra flavour.
Storage: Refrigerate cooked, wrapped nacatamales in the refrigerator for up to 4 days, or freeze for longer storage.
Reheating: Reheat by steaming for 25–30 minutes until warmed through, or in a microwave, unwrapped, for a few minutes.
FAQs:
Q: Why are nacatamales so large?
A: They're designed to be a substantial, filling meal on their own, often eaten on leisurely weekend mornings.
Q: Can nacatamales be frozen?
A: Yes, they freeze very well; steam or microwave from frozen, allowing extra time to heat through.
- Masa harina (corn flour) — 480 g (1 lb)
- Pork lard or oil — 240 ml (8 fl oz)
- Chicken or pork stock — 480 ml (16 fl oz)
- Pork shoulder, cut into chunks — 500 g (1 lb 2 oz)
- Rice, uncooked — 185 g (6.5 oz)
- Potatoes, sliced — 2
- Onion, sliced — 1
- Bell pepper, sliced — 1
- Raisins — 35 g (1.25 oz)
- Achiote paste or paprika, for colour — 2 tbsp
- Salt and pepper — to taste
- Banana leaves, softened over flame, for wrapping
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