Nacatamales (Nicaragua)
Nacatamales, the national dish of Nicaragua, are a delicious and hearty version of tamales, reflecting the country’s rich indigenous and colonial history. Traditionally prepared during weekends or festive celebrations, nacatamales play a central role in Nicaraguan holidays. The preparation process is labor-intensive and can take an entire day, which is why it’s often done as a group effort, emphasizing the spirit of family and community. A huge thank you to Lu for assisting me with this recipe!
Ingredients
- 6 cups of Masa flour
- 1 cup of Lard or shortening
- 1 tablespoon salt
- ½ cup sour orange juice or bottled if you can't find fresh
- 4 or 5 cups chicken stock or broth
Filling
- 3 Pounds Pork butt cubed
- Salt and pepper to taste
- ¾ cup rice soaked in warm water for 30 minutes
- ½ pound potatoes peeled, sliced into ¼-inch rounds
- 1 Onion sliced into ¼-inch rounds
- 2 Bell peppers sliced into ¼-inch rounds
- 2 Tomatoes sliced into ¼-inch rounds
- 12 green olives
- 24 prunes
- ¼ cups raisins
Step 1
In a large mixing bowl, combine the masa flour and salt.
Step 2
Add the lard (or shortening) to the masa and mix well until crumbly.
Step 3
Gradually pour in the sour orange juice and chicken stock, mixing until a soft, pliable dough forms. Adjust the amount of chicken stock as needed to achieve the right consistency.
Step 4
In a large bowl, season the cubed pork butt with salt and pepper to taste. Set aside.
Step 5
Slice the potatoes, onion, bell peppers, and tomatoes into ¼-inch rounds. Set aside.
Step 6
Rinse the rice and soak it in warm water for 30 minutes. Drain before using.
Step 7
Soak corn husks in warm water for at least 30 minutes to soften. Drain and pat dry.
Step 8
Lay a corn husk flat on a clean surface. Spread about ¼ cup of masa dough on the husk, leaving space at the edges.
Step 9
Place a few pieces of seasoned pork, some drained rice, a slice of potato, onion, bell pepper, and tomato, along with a few green olives, prunes, and raisins in the centre of the masa.
Step 10
Fold the sides of the husk over the filling, then fold the bottom up to create a packet. Secure with kitchen twine or additional corn husk strips.
Step 11
Place the filled nacatamales upright in a large steamer pot
Step 12
Fill the bottom of the pot with water (ensuring it doesn't touch the nacatamales) and bring to a boil. Cover and steam for about 1.5 to 2 hours, or until the masa is fully cooked and firm.
Step 13
Remove the nacatamales from the steamer and let them cool slightly before unwrapping. Serve warm with your favourite salsa or hot sauce.