Nacatamales Recipes

NICARAGUAN NACATAMALES (NICARAGUAN STYLE TAMALE)

Steps:

• Place the masa harina, lard or shortening and salt in a large bowl.
• Mix well to incorporate the fat into the masa harina and give it a mealy texture.
• Add the sour orange juice and enough chicken stock to make a soft, moist dough.
• Use a mixer to incorporate some air into the masa.
• Cover the bowl and set the masa aside to rest for at least 30 minutes.
• Season the pork with salt and pepper.
• Drain the rice.
• Assemble all of your filling ingredients and assembly items.
• Start assembling the nacatamales
• Lay out a banana leaf square with the smooth side up.
• Place 1 cup of the masa in the middle of the banana leaf and, using wet hands, spread it out a little.
• Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 1 or 2 slices of potato on top of the pork and then top with 1 or 2 pieces of onion, 1 or 2 pieces of pepper and a slice of tomato.
• Add next the prunes, olive, raisins and capers
• Fold the top edge of the banana leaf down over the filling.
• Bring the bottom edge of the banana leaf up over this.
• Then fold in both sides to make a rectangular package.
• Be careful not to wrap it too tightly or the filling will squeeze out.
• Flip the package over so it is seam side down.
• secure with string like a package
• Repeat until all the masa and filling material is used up
• Add 3 inches of water to a pot large enough to hold all the nacatamales.
• Place a rack in the bottom so they are mostly out of the water.
• Add the nacatamales and bring to a boil over high heat.
• Cover tightly, reduce heat to low and steam for 3 to 4 hours.
• Add more water as needed to keep the pot from boiling dry.
• Remove the nacatamales from the pot.
• Serve hot, please note the banana leaf should not be consumed.
• Enjoy!

NACATAMALES

Steps:

• First prepare the meat for the filling. The rib meat and pork jowl should be cooked in a covered pot over low heat with the tomatoes, onion, bell pepper, garlic, dissolved achiote, bitter orange juice, salt and pepper.
• Add 1/2 or one full cup of water if necessary, and when the meat is tender, adjust the seasoning as desired. Remove from heat and let cool; the meat should be juicy and well seasoned.
• To prepare the dough, place the corn flour in a bowl. Add the lukewarm water, bitter orange juice and knead constantly. Slowly incorporate the melted pork drippings and salt. The dough should be very smooth and similar in texture to play-dough. If the result is too dry, add a bit of water. Remember that as the dough rests, it will become more firm. When this happens, place in a pot over medium-heat and stir with a wooden spoon for around 40 minutes.
• Have the banana leaves ready for assembling the nacatamales. Take two leaves and place in the form of a cross. Place a 3/4-cup portion of dough in the center, where the leaves overlap, and slightly flatten with your hand. Over the dough, add a piece of pork meat and two cubes of pork jowl. Cover with one tablespoon of sauce left from cooking the pork.
• To the side of the dough, place one tablespoon of soaked rice, with one slice of potato, tomato, onion and a stem of mint.
• To the other side of the dough, add an olive, one prune, two raisins, one peanut, two capers and two habanero peppers (one red and one green.)
• Close the tamale as if it was an empanada, securing the contents well with the banana leaves, so that none of the filling falls out. Tie the nacatamales with twine to keep closed.
• To cook, cover the base of a large pot with a rack and place the leftover banana leaf scraps on top. Then add the prepared nacatamales followed by more banana leaves. Add enough boiling water to fill half of the pot.
• Cover the pot with a lid and cook over medium heat to steam the tamales for three to four hours. Remember that you'll have to add more hot water over time, as it boils away.
• When finished, serve hot accompanied with pita bread.

NACATAMALES (ANY BANANA LEAF WRAPPED CENTRAL AMERICAN TAMALES)

Steps:

• Season the pork with salt, pepper,cumin and paprika to taste. Add 1 to 2 tablespoons of the chipotle salsa (depending on how hot you like it) to the pork. Place in a large bowl and pour 1/4 cup sour orange juice over pork. Cover and let marinate for about 30 minutes in refrigerator.
• Place the masa harina, lard,salt, and 2 tablespoons of the chicken knorr in the bowl of an electric mixer. Blend on a low speed to incorporate the fat into the masa harina and give it a mealy texture. You may have to do this and the next step in two batches if your mixer bowl is not large enough to hold all the ingredients without overflowing.
• With the mixer still on low speed, add remaining 1/2 cup of the sour orange juice and enough chicken stock to make a soft, moist dough (about 7 cups added intermitently between mixing). It should be almost like the texture of mashed potatoes but thicker. Increase the mixer speed to medium-high and beat for 2-3 minutes to incorporate some air into the masa and make it fluffier. Cover the bowl and set the masa aside to rest for at least 30 minutes.
• After the resting period, place the masa in a large pot and on medium heat, stir the masa slowly and constantly for about 20 mintues adding 2 more cups of water or chichen stock (1/2 cup every 5 minutes for the 20 mintues of stirring). Remove from heat and set aside.
• Drain the marinade from the pork and set aside. Heat oil in large frying pan on high heat. Once it is heated, add the cubed pork and brown for abour 3 minutes (being careful of splattering oil). Set aside and let cool for about 5 minutes Reserve pan juices from pork in another bowl.
• Place the rice (with the watere still in it) in a microwave safe bowl and cook for about 2 minutes. The rice will be semi cooked. Set aside.
• Assemble all of your filling ingredients and assembly items on a large table or work surface. Gather family and friends to help in an assembly line.
• Lay out a banana leaf square with the smooth side up. Place 1 cup of the masa in the middle of the banana leaf and, using wetted hands, spread it out a little. Put about 4 pieces of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 5 or 6 pieces of potato on top of the pork, add 1 table spoon green beans/garganzo beans, add 1 olive and add a little bit of the pan juices from the pork. Top off with 1 or 2 cilantro leaves.
• Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular package. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over so it is seam side down.
• Set the tamal in the middle of an aluminum foil square and wrap it up tightly the same way you wrapped up the banana leaf. Set aside and repeat with the remaining ingredients to make 10 to 12 nacatamales in total.
• Add 2 or 3 inches of water to a tamalera or pot large enough to hold all the nacatamales. (You may have to use two pots if you don't have one big enough to hold the nacatamales in one batch.) Place a rack in the bottom or toss in enough wadded up aluminum foil to hold the nacatamales mostly out of the water. Add the nacatamales and bring to a boil over high heat. Cover tightly, reduce heat to low and steam for about 3 hours. Add more water as needed to keep the pot from boiling dry.
• Once cooked, drain the water and let tamales rest for atleast 2 hours in the pot so that the masa can become firm.
• Remove the nacatamales from the pot, take off their aluminum foil covering and serve warm. Each diner opens the banana leaf on his or her own nacatamal before eating.
• This is MY family recipe. Nacatamales are a general name used for ANY central American tamale wrapped in a banana leaf, not just Nicaraguan. If you make yours differently, that's great! But keep in mind that there is no authentic recipe so PLEASE do not compare MY recipe to other recipes as I am sure everyones is different. It is very helpful to others if you rate according to your experience and result with this particular recipe. Thanks and enjoy!