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Nactamales

Nactamales is a traditional Nicaraguan recipe for a classic pork-filled tamale that's traditionally served on weekends. The full recipe is presented here and I hope you enjoy this classic Nicaraguan version of: Nactamales.

prep time

60 minutes

cook time

210 minutes

Total Time:

270 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Spice RecipesPork RecipesNicaragua Recipes

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These are traditional Nicaraguan tamales that are traditionally served on weekends. They represent one of the national dishes of Nicaragua.

Ingredients:

For the Masa (Tamale Corn Dough):
500g masa harina (corn flour for tamales), white or yellow
210g lard
375ml water
1/2 cup bitter orange juice (naranja agria)
1 tbsp achiote (annatto) paste (for color)
1 tsp salt

For the Filling:
1kg pork shoulder, cut into cubes or short strips
250ml bitter orange juice (for marinade)
4 garlic cloves, minced (for marinade)
1 tbsp annato paste (for marinade)
1 red bell pepper, sliced
1 yellow onion, sliced
3 tomatoes, sliced
2 potatoes, sliced
65h sliced green olives
Salt and freshly-ground black pepper to taste

12 large banana leaves, cut into 30x30cm squares and softened by briefly passing over an open flame or soaking in hot Roll of kitchen foil
String or kitchen twine for tying the nacatamales

Method:

Take the pork, bitter orange juice, minced garlic and annatto powder, mix together and set aside to marinate for at least one hour, preferably over night.

Prepare the Masa Dough: In a large mixing bowl, combine the masa harina, achiote paste, and salt. Gradually add warm water and bitter orange juice and mix until you have a smooth dough.


Add lard to a large frying pan and melt over medium heat. Add in the masa dough and cook over medium heat until the dough has tightened up to a thick paste but still has some give to it. Make sure the lard is fully integrated into the dough.

Assemble the Nacatamales: Lay out a large piece of tin foil, the full size of your banana leaves. Lay out a softened banana leaf square on the foil then set a second banana leaf at 90 degrees to the firs, forming a cross shape.


Place about 4 tbsp of the masa dough in the centre of the crossed banana leaves and spread it into a rectangle, leaving space at the edges.

Top the masa dough with a slice of red bell pepper, a slice of potato, a slice of tomato and a slice of onion. Top with marinated pork to cover.

Carefully fold the foil and the banana leaves over the filling, then fold the sides in to create a rectangular package. Tie it closed with kitchen twine.

Place the tied nacatamales upright in a large steamer, making sure they are standing on their folded sides. Steam the nacatamales for about 2.5 to 3 hours over a pan of boiling water, until the masa is fully cooked and no longer sticks to the banana leaf.

If you have a pressure cooker, you can accomplish the steaming of the nacatamales in about 45-50 minutes on high pressure and high heat.

Allow the nacatamales to cool for a few minutes before serving.

Serve with curtido (pickled cabbage salad) and salsa criolla on the side.