Nacatamales (Nicaraguan Pork Corn Masa Parcels in Banana Leaf)
In short: Large banana leaf parcels of seasoned corn masa filled with marinated pork, potato, rice, tomato and mint, boiled for hours into a soft weekend feast. It takes about 5 h in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 4 h
- Resting
- 2 h
- Total
- 5 h
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 635 kcal
Few foods mean weekend in Nicaragua like the nacatamal. It is a big, soft parcel of seasoned corn masa wrapped around marinated pork, potato, rice, tomato, sweet pepper and mint, then tied in banana leaves and boiled for hours. It looks like other tamales but eats like a complete meal in one package, with its own rice and potato inside. Plan a long, relaxed cooking day, and make extras, because they reheat well.
Instructions
- Mix the pork with the sour orange juice, garlic, achiote paste, salt and pepper. Cover and refrigerate for at least 2 hours, or overnight.
- Cut the banana leaves into 16 squares of about 35 cm (14 in), removing the hard center rib. Pass each leaf over a gas flame or dip it in hot water for a few seconds until glossy and pliable. Cut 16 lengths of kitchen twine, each about 80 cm (30 in).
- Beat the lard in a large bowl for 2 minutes. Add the masa harina and salt. Mix the warm broth, sour orange juice and achiote paste, then knead them into the masa by hand for 5 minutes, until smooth and spreadable, like thick mashed potatoes.
- Lay 2 leaf squares crosswise, shiny side up. Spread 120 g (1/2 cup) of masa into a 15 cm (6 in) round in the center. Add a piece of pork, 2 potato slices, 1 tablespoon of rice, 2 tomato slices, a few onion and pepper rings and a mint sprig.
- Cover the filling with 70 g (1/3 cup) more masa, spreading it to the edges. Fold the leaves over like a parcel, tuck the ends underneath and tie firmly in both directions with twine. Make 8 parcels.
- Stack the parcels in a large pot on a layer of spare banana leaf. Cover with hot water by 5 cm (2 in), bring to a boil, then simmer covered for 3 1/2 to 4 hours. Top up with hot water so they stay submerged.
- Lift the parcels out, drain for 10 minutes, then unwrap one to check. The masa should be firm, the rice tender and the pork soft enough to cut with a spoon. Serve hot, with bread and coffee.
Tips
- Warm the banana leaves over a flame or in hot water first. Cold leaves crack, and the masa leaks into the pot.
- Cooked nacatamales freeze well. Reheat them from frozen, still wrapped, in simmering water for 40 minutes.
Questions and answers
How is a nacatamal different from other tamales?
Nacatamales are bigger, with a soft, moist masa and a filling that includes raw rice and potato slices. They are boiled submerged in water for hours instead of steamed.
Can I use foil or parchment instead of banana leaves?
Yes. Wrap each parcel in parchment and then in foil, and tie with twine. The aroma is less pronounced than with banana leaves, but the texture is the same.
How do I know when nacatamales are done?
After 3 1/2 hours, lift one out and rest it for 5 minutes, then unwrap it. The masa should be firm and not sticky. If it is not, boil the parcels for another 30 minutes.
How long does it take to make Nacatamales (Nicaraguan Pork Corn Masa Parcels in Banana Leaf)?
About 5 h in total: 1 h of preparation and 4 h of cooking.
How many calories are in Nacatamales (Nicaraguan Pork Corn Masa Parcels in Banana Leaf)?
About 635 kcal per serving, with 22 g of protein, 67 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 635 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 67 g |
| Fat | 31 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
