Entree: Nicaragua – National Cuisine – Nacatamal (Nicaraguan tamale)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- 4 cups (520 g) fresh masa for tamales or masa harina reconstituted per package instructions (preferably nixtamal masa)
- 1 cup (240 ml) lard or pork fat, softened
- 2 tbsp (30 ml) annatto oil or achiote paste dissolved in 2 tbsp (30 ml) warm water
- 2 tsp (10 g) kosher salt
- 1 tsp (4 g) ground black pepper
- 2 lb (900 g) pork shoulder, cut into 1-inch pieces
- 1 cup (200 g) long-grain white rice, rinsed
- 2 medium (approx. 10 oz / 285 g) potatoes, peeled and cut into 1/2-inch cubes
- 1 medium (approx. 6 oz / 170 g) onion, finely chopped
- 1 medium (approx. 6 oz / 170 g) red bell pepper, diced
- 2 roma tomatoes, chopped (about 8 oz / 225 g)
- 4 cloves (12 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 cup (60 ml) chicken or pork stock
- 1/4 cup (60 ml) tomato sauce
- 1/3 cup (50 g) green olives, pitted and halved
- 1/3 cup (50 g) raisins
- 2 bay leaves
- 1/4 cup (60 ml) sour orange juice or substitute 3 tbsp (45 ml) orange juice + 1 tbsp (15 ml) lime juice
- Plantain leaves, cleaned and softened (for wrapping)
- Kitchen twine for tying packets

Instructions

1. Marinate and cook the pork: In a bowl combine pork pieces, minced garlic, chopped onion, chopped tomato, diced red bell pepper, cumin, oregano, salt and pepper, and sour orange juice. Marinate for at least 1 hour or overnight in refrigerator. Brown the marinated pork in a heavy pot with 1 tbsp (15 ml) oil over medium-high heat, then add 1/4 cup (60 ml) stock, tomato sauce and bay leaves; reduce heat, cover and simmer until pork is tender, about 1 to 1.5 hours. When nearly done, stir in the rice and potatoes, cover and cook on low until rice is just tender, about 15–20 minutes; remove bay leaves and let cool slightly.
2. Prepare masa and fillings: If using lard, beat lard with annatto oil and a pinch of salt until light; fold into masa gradually until a soft, spreadable dough forms and tastes seasoned. Stir the cooled pork, rice and potato mixture together; fold in olives and raisins. Tear plantain leaves into 12–14 (12x12 in / 30x30 cm) pieces and warm briefly over an open flame or in hot water to make them pliable.
3. Assemble and wrap: On each plantain leaf place a 3/4–1 cup (180–240 g) portion of masa, spreading into a rectangle about 1/3 inch (8 mm) thick. Spoon about 3–4 oz (85–115 g) of the pork and rice filling onto the center of the masa. Fold the leaf over the filling to form a packet and fold ends under; tie securely with kitchen twine. Repeat to make 6–8 large nacatamales (or 12 smaller ones).
4. Steam: Arrange the wrapped nacatamales seam-side down in a large steamer or tall pot with a rack, stacking them snugly. Add boiling water to the pot below the rack (do not wet tamales), cover and steam over medium heat for 2 to 2.5 hours, checking water level and replenishing as needed. Rotate packets once during steaming for even cooking.
5. Rest and serve: Remove from steamer and let rest 10–15 minutes. Unwrap and serve warm with pickled onions or curtido and a squeeze of fresh lime, if desired.