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!
Nutrition Facts : Calories 63 kcal, Carbohydrate 15 g, Sodium 164 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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