Ingredients with Measurements:
- 2 lbs. of masa (corn dough)
- 1 lb. of pork shoulder, cut into small pieces
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp. of cumin
- 1 tsp. of oregano
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of chicken broth
- 1/2 cup of tomato sauce
- 2 tbsp. of achiote paste
- 1/2 cup of olives, chopped
- 1/2 cup of raisins
- 1/2 cup of capers
- 1/2 cup of cilantro, chopped
- Banana leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Steamer
Step-by-step instructions:
1. In a large pot, cook the pork shoulder over medium heat until browned. Add the onion, red and green bell peppers, garlic, cumin, oregano, salt, and black pepper. Cook for 5 minutes.
2. Add the vegetable oil, chicken broth, tomato sauce, achiote paste, olives, raisins, capers, and cilantro. Cook for 10 minutes.
3. In a mixing bowl, mix the masa with 1 cup of water until it forms a smooth dough.
4. Cut the banana leaves into 10-inch squares. Place a spoonful of the masa in the center of each square.
5. Add a spoonful of the pork mixture on top of the masa.
6. Fold the banana leaves over the pork mixture, forming a rectangular package.
7. Place the nacatamales in a steamer and cook for 1 hour.
8. Remove the nacatamales from the steamer and let them cool for 10 minutes.
9. Unwrap the banana leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 10 nacatamales.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Red and green bell peppers can be substituted with any color bell peppers.
- Achiote paste can be substituted with paprika.
Variations:
- Add potatoes or carrots to the pork mixture.
- Use different types of olives or capers.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Soak the banana leaves in warm water for 30 minutes before using them.
- Make sure the masa is not too dry or too wet.
- Fold the banana leaves tightly to prevent the filling from falling out.
Storage instructions:
Store the nacatamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nacatamales in the microwave or steamer until heated through.
Presentation ideas:
Serve the nacatamales on a platter with extra cilantro on top.
Garnishes:
Garnish with sliced avocado or lime wedges.
Pairings:
Serve with rice and beans.
Suggested side dishes:
- Guacamole
- Pico de gallo
- Fried plantains
Troubleshooting advice:
- If the masa is too dry, add more water.
- If the masa is too wet, add more masa.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash your hands and all utensils before and after handling raw meat.
Food history:
Nacatamales are a traditional Nicaraguan dish that originated from the indigenous people of the country.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Nicaraguan