Ingredients with Measurements:
- 2 cups of masa harina
- 1 cup of warm water
- 1/2 cup of lard or vegetable shortening
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 cup of milk
- 2 cups of cooked and shredded pork
- 1 cup of tomato sauce
- 1/2 cup of sliced green olives
- 1/2 cup of raisins
- 1/2 cup of sliced onions
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced carrots
- 1/2 cup of sliced potatoes
- 1/2 cup of corn kernels
- 16 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Large pot with a steamer basket
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, warm water, lard or vegetable shortening, salt, and baking powder. Mix until well combined.
2. Gradually add the milk and continue mixing until the dough is smooth and pliable.
3. In a separate bowl, mix together the cooked and shredded pork, tomato sauce, green olives, raisins, onions, bell peppers, carrots, potatoes, and corn kernels.
4. Take a soaked corn husk and spread a thin layer of the masa dough on it, leaving a border of about 1 inch on all sides.
5. Spoon a generous amount of the pork and vegetable mixture onto the center of the masa dough.
6. Fold the sides of the corn husk towards the center, enclosing the filling completely.
7. Fold the bottom of the corn husk towards the center and tie it with a strip of corn husk.
8. Place the nacatamales in a steamer basket and steam for 2 hours.
9. Remove from the steamer and let cool for a few minutes before serving.
Time:
Preparation time: 1 hour
Cooking time: 2 hours
Temperature:
Steamer basket: Medium heat
Serving size:
Makes 16 nacatamales
Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 35g
Protein: 12g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Green olives can be substituted with capers.
- Raisins can be substituted with dried cranberries or currants.
Variations:
- Add a tablespoon of chili powder for a spicier version.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. It should be pliable and easy to work with.
- Soak the corn husks in warm water for at least 30 minutes to make them more pliable.
- Tie the nacatamales tightly to prevent the filling from spilling out during cooking.
Storage instructions:
Store leftover nacatamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the nacatamales for 10-15 minutes or until heated through.
Presentation ideas:
Serve the nacatamales on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Refried beans
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a little more water or milk.
- If the nacatamales are falling apart during cooking, tie them tighter.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Nacatamales are a traditional dish from Nicaragua, typically served during special occasions such as Christmas and Easter.
Flavor profiles:
The nacatamales have a savory and slightly sweet flavor, with a soft and fluffy masa dough and a filling of tender pork and vegetables.
Serving suggestions:
Serve the nacatamales hot with a side of salsa and guacamole, and a cold beer or a glass of red wine.
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Region: Nicaraguan