Authentic Nicaraguan Nacatamal

Ingredients

• 4 cups (800g) masa harina (corn flour) 4 cups (800g) masa harina (corn flour)
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 lb (450g) pork shoulder, diced 1 lb (450g) pork shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 8 banana leaves, cut into 10x10 inch squares (alternatively, parchment paper can be used) 8 banana leaves, cut into 10x10 inch squares (alternatively, parchment paper can be used)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, vegetable oil, chicken broth, baking powder, and salt. Mix well until a soft dough forms. Set aside.
2. 2.
   In a separate bowl, marinate the diced pork shoulder with the onion, garlic, red bell pepper, tomato, cumin, paprika, dried oregano, salt, and black pepper. Allow the pork to marinate for at least 30 minutes.
3. 3.
   Take a banana leaf square and place a spoonful of the masa dough in the center. Flatten the dough with your fingers to form a thin layer.
4. 4.
   Add a generous portion of the marinated pork mixture on top of the masa dough.
5. 5.
   Fold the banana leaf over the filling, tucking in the sides to create a neat package. Secure with kitchen twine if necessary. Repeat this process for the remaining dough and filling.
6. 6.
   Place the wrapped Nacatamales in a steamer basket and steam for approximately 2 to 3 hours, or until the masa dough is cooked through and the filling is tender.
7. 7.
   Carefully remove the Nacatamales from the steamer and allow them to cool slightly before unwrapping.
8. 8.
   Serve the Nacatamales warm, unwrapped, and enjoy the authentic flavors of Nicaraguan cuisine.

Treat your ingredients with care...

• Banana leaves — If you can't find banana leaves, you can use parchment paper as a substitute. However, the banana leaves add a unique flavor and aroma to the dish, so try to source them if possible.

Tips & Tricks

• To enhance the flavor of the pork, marinate it overnight for a more intense taste.
• If you prefer a spicier Nacatamal, add a diced jalapeno or a pinch of cayenne pepper to the pork marinade.
• Serve the Nacatamales with a side of Nicaraguan-style cabbage salad for a refreshing contrast.
• Leftover Nacatamales can be refrigerated and reheated in a steamer or microwave for a quick and satisfying meal.
• Experiment with different fillings such as chicken, beef, or vegetarian options to cater to different dietary preferences.

Serving advice

Serve the Nacatamales warm, unwrapped, and accompanied by traditional Nicaraguan sides such as gallo pinto (rice and beans), fried plantains, and a side of cabbage salad. Garnish with fresh cilantro and serve with a squeeze of lime for an extra burst of flavor.

Presentation advice

Arrange the unwrapped Nacatamales on a platter, showcasing their golden-brown exterior. Decorate the platter with banana leaves or fresh herbs for an authentic touch. Encourage guests to unwrap their own Nacatamal, revealing the tantalizing filling within.