Entree: Nicaragua – Northern Culinary Region – Nacatamal (Banana-leaf steamed Nicaraguan tamale of seasoned corn masa filled with pork, rice, and vegetables)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch pieces
- 1 1/2 tbsp (22 ml) annatto oil (aceite de achiote) or oil infused with ground achiote
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1 cup (225 g) rendered lard or pork fat
- 4 cups (480 g) fresh corn masa (masa de maíz) or prepared nixtamal masa
- 1 1/2 cups (300 g) cooked white rice
- 1 cup (150 g) red bell pepper, diced
- 2 medium potatoes, peeled and thinly sliced, approx. 12 oz (340 g)
- 1/4 cup (35 g) pitted green olives, halved
- 1/4 cup (40 g) raisins (optional)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 cup (120 ml) chicken broth or pork broth, plus more if needed
- 12 large banana leaves, softened by brief passing over flame or steaming and cut into approx. 12 x 10 inch pieces
- Butcher's twine for tying
- 1 lime, cut into wedges for serving

Instructions

1. Make the pork filling: In a bowl, toss the pork pieces with 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, and 1 tbsp annatto oil. Let marinate 30 minutes.
2. Brown the pork: Heat 1 tbsp annatto oil in a heavy pot over medium-high heat. Add the pork and brown on all sides, about 6–8 minutes. Remove and set aside.
3. Sauté aromatics: In the same pot add 1 tbsp lard, then sauté the chopped onion, garlic, and bell pepper until softened, about 5 minutes. Add chopped tomatoes and cook until they break down, 4–5 minutes.
4. Simmer pork: Return the pork to the pot, add 1/2 cup broth, cover, and simmer gently until the pork is tender, about 45–60 minutes. Stir in olives and raisins for the final 10 minutes. Adjust seasoning with salt and pepper. Remove from heat and let cool slightly.
5. Prepare the masa: In a large bowl, beat the remaining lard into the masa until light and fluffy. Gradually add 1/2 cup broth and 1 tsp salt, kneading until a spreadable, soft dough forms. Masa should hold together but spread easily.
6. Assemble nacatamales: Lay a banana leaf piece shiny-side up. Spread about 1/2 cup (120 g) masa in the center to form a rectangle. Top with 2–3 tbsp (30–45 g) cooked rice, a few potato slices, and 2–3 oz (55–85 g) of the pork filling. Fold the leaf over to enclose the filling and tie securely with twine. Repeat to make 12 nacatamales.
7. Steam: Arrange the wrapped nacatamales in a large steamer or tall pot with a rack and simmer over medium-low heat with an inch of water in the bottom. Cover and steam for 1 1/2 to 2 hours, adding water as needed to maintain steam.
8. Rest and serve: Let nacatamales rest 10–15 minutes after steaming. Unwrap and serve warm with lime wedges.