Nicaraguan Recipes In English

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NICARAGUAN NACATAMALES (NICARAGUAN STYLE TAMALE)



Nicaraguan Nacatamales (Nicaraguan style Tamale) image

Provided by International Cuisine

Categories     Main Dish

Time 5h

Number Of Ingredients 22

Masa (Dough)
Masa harina -- 6 cups
Lard or shortening -- 1 cup
Salt -- 1 tablespoon
Sour orange juice (or bottled if you cant find fresh -- 1/2 cup)
Chicken stock or broth -- 4 or 5 cups
Nacatamal Filling
Pork butt (cubed -- 3 pounds)
Salt and pepper -- to season
Rice (soaked in warm water for 30 minutes -- 3/4 cup)
Potatoes (peeled, sliced into 1/4-inch rounds -- 1/2 pound)
Onion (sliced into 1/4-inch rounds -- 1)
Bell pepper (sliced into 1/4-inch rounds -- 2)
Tomatoes (sliced into 1/4-inch rounds -- 2)
12 green olives
24 prunes
1/4 cups raisins
1/4 cup capers
For the wrapper
Banana leaves (cut into 10x10-inch rectangles -- 12 pieces)
String to secure
Or Aluminum foil (cut into 10x10-inch rectangles -- 12 pieces)

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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