Ingredients with Measurements:
- 1 lb. masa harina
- 1 cup water
- 1/2 cup lard
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 lb. cooked black beans
- 1/2 lb. pork, diced
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/4 cup vegetable oil
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Large pot with lid
- Steaming rack
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, water, lard, salt, and baking powder. Mix well until a smooth dough forms.
2. In a separate bowl, mix together cooked black beans, diced pork, onion, bell pepper, tomato, cilantro, cumin, paprika, garlic powder, oregano, black pepper, and salt.
3. Divide the masa dough into 8 equal portions. Flatten each portion into a circle about 1/4 inch thick.
4. Spoon a generous amount of the bean and pork mixture onto the center of each masa circle.
5. Fold the masa over the filling, using the plastic wrap to help you shape it into a rectangular package.
6. In a separate bowl, mix together vegetable oil and water.
7. Dip each nacatamal into the oil and water mixture, making sure it is well coated.
8. Place the nacatamales onto a steaming rack in a large pot with a lid.
9. Add enough water to the pot to reach just below the steaming rack.
10. Cover the pot and steam the nacatamales over medium heat for 2 hours.
11. Remove the nacatamales from the pot and let them rest for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 40g
Protein per serving: 18g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Lard can be substituted with vegetable shortening or butter.
- Black beans can be substituted with pinto beans or kidney beans.
- Pork can be substituted with chicken or beef.
Variations:
- Add diced potatoes or carrots to the filling for extra texture and flavor.
- Use different spices and herbs to customize the filling to your liking.
- Make a vegetarian version by omitting the pork and adding more vegetables.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet. Adjust the amount of water or masa harina as needed.
- Use a large pot with a tight-fitting lid to ensure even steaming.
- Let the nacatamales rest for at least 10 minutes before serving to allow the filling to set.
Storage instructions:
Store leftover nacatamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the nacatamales in damp paper towels and microwave for 1-2 minutes, or steam for 10-15 minutes.
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, or a fresh salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more water.
- If the nacatamales are falling apart, make sure the masa dough is well-sealed around the filling.
Food safety advice:
- Make sure the pork is fully cooked before adding it to the filling.
- Store leftover nacatamales in the refrigerator and reheat thoroughly before serving.
Food history:
Nacatamales are a traditional dish from Nicaragua, typically served during special occasions and holidays.
Flavor profiles:
The nacatamales have a savory and slightly spicy flavor, with a soft and fluffy masa dough and a hearty filling of beans and pork.
Serving suggestions:
Serve the nacatamales hot, with a side of salsa and guacamole.
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Region: Nicaraguan