Nicaragua / Breakfast
Nacatamal
A large tamal of corn dough with pork, rice and potato, boiled in a banana leaf.
Ingredients
- Masa harina800 g
- Pork, in large pieces1 kg
- Lard250 g
- Rice, soaked150 g
- Potatoes, sliced500 g
- Onions2
- Bell pepper1
- Tomatoes2
- Achiote2 tbsp
- Sour orange or lime3
- Fresh mint20 g
- Olives16
- Banana leaves16
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Marinate the pork overnight in sour orange juice, achiote, garlic, salt and pepper.
Soak the rice two hours and drain it.
Slake the masa harina with warm water, add the melted lard, achiote and salt, and work it fifteen minutes until smooth.
Pass the banana leaves over a flame so they turn pliable.
On a leaf place a large spoon of dough, then pork, rice, potato slices, onion, pepper, tomato, an olive and a mint leaf.
Wrap in two leaves into a tight parcel and tie it crosswise with string.
Boil them in a large pot for three hours, topping up with boiling water as it goes.
