Ingredients with Measurements:
- 2 cups masa harina (corn flour)
- 1 cup chicken broth
- 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 chayotes, peeled and diced
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1/4 cup sliced green olives
- 1/4 cup raisins
- 1/4 cup sliced almonds
- 1/4 cup vegetable oil
- 2 tablespoons achiote paste
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 banana leaves, cut into 12-inch squares
Special equipment needed:
- Large mixing bowl
- Steamer pot
- Kitchen twine
1. In a large mixing bowl, combine masa harina, chicken broth, vegetable shortening, salt, baking powder, cumin, paprika, garlic powder, and onion powder. Mix well until a smooth dough forms. Cover and set aside.
2. In a separate bowl, combine chayotes, onion, red bell pepper, green bell pepper, tomato, cilantro, green olives, raisins, and almonds. Mix well.
3. In a small saucepan, heat vegetable oil over medium heat. Add achiote paste and stir until dissolved. Add white vinegar, sugar, salt, and black pepper. Stir well and remove from heat.
4. Pour the achiote mixture over the chayote mixture and mix well.
5. To assemble the nacatamales, lay a banana leaf square on a flat surface. Spread a thin layer of masa dough over the banana leaf, leaving a 2-inch border on all sides.
6. Spoon a generous amount of the chayote mixture over the masa dough.
7. Fold the banana leaf over the filling, then fold the sides towards the center to form a rectangular package. Tie with kitchen twine to secure.
8. Repeat with the remaining masa dough and filling.
9. Place the nacatamales in a steamer pot and steam for 2 hours.
10. Remove from heat and let cool for 10 minutes before serving.
Preparation time: 45 minutes
Cooking time: 2 hours
Steaming temperature: 212°F (100°C)
Makes 8 nacatamales
Calories per serving: 420
Total fat: 24g
Saturated fat: 6g
Total carbohydrates: 46g
Dietary fiber: 6g
Total sugars: 11g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Chicken broth can be substituted with vegetable broth or water.
- Vegetable shortening can be substituted with lard or butter.
- Chayote can be substituted with zucchini or yellow squash.
- Achiote paste can be substituted with paprika or chili powder.
- Add cooked shredded chicken or pork to the filling.
- Use different types of vegetables, such as carrots, potatoes, or green beans.
- Add cheese to the filling.
- Use different types of nuts, such as pecans or walnuts.
Tips and tricks:
- Soak the banana leaves in warm water for 30 minutes before using to make them more pliable.
- Spread the masa dough thinly to avoid a thick and doughy texture.
- Use a spoon to press the filling down firmly to avoid air pockets.
- Store leftover nacatamales in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover nacatamales for up to 3 months.
- To reheat, steam the nacatamales for 10-15 minutes or until heated through.
- Serve the nacatamales on a platter with extra cilantro and green olives on top.
- Garnish with sliced avocado or lime wedges.
- Serve with a side of black beans or rice.
- Pair with a refreshing salad or coleslaw.
Suggested side dishes:
- Black beans
- If the masa dough is too dry, add a little more chicken broth or water.
- If the nacatamales are falling apart, tie them tighter with kitchen twine.
Food safety advice:
- Make sure the filling is cooked through before assembling the nacatamales.
- Use clean and sanitized kitchen equipment and utensils.
- Wash hands thoroughly before handling food.
- Nacatamales are a traditional dish from Nicaragua, typically served during special occasions such as Christmas or weddings.
- The dish is believed to have originated from the indigenous people of Nicaragua.
- The nacatamales have a savory and slightly sweet flavor, with a hint of spice from the achiote paste.
- The chayote adds a mild and slightly sweet flavor to the filling.
- Serve the nacatamales hot with a side of black beans and rice.
- Enjoy with a cold beer or a glass of red wine.
Cooking Method: N/A
Course Type: N/A
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