Ingredients with Measurements:
- 6 ripe plantains
- 1 pound pork shoulder, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- 2 cups masa harina
- 2 cups chicken broth
- 1 teaspoon baking powder
- 1/2 cup lard or vegetable shortening
- 1/2 cup tomato sauce
- 1/4 cup chopped cilantro
- 1/4 cup sliced green olives
- 1/4 cup raisins
Special equipment needed:
- Large pot with a lid
- Banana leaves
- Kitchen twine
Step-by-step instructions:
1. Peel the plantains and cut them into small pieces. Boil them in a large pot with enough water to cover them until they are soft, about 20 minutes. Drain and mash them in a bowl.
2. In a separate pot, cook the pork shoulder over medium heat until browned. Add the onion, garlic, red and green bell peppers, cumin, oregano, salt, and black pepper. Cook until the vegetables are soft, about 10 minutes.
3. In a large bowl, mix the masa harina, chicken broth, baking powder, and lard or vegetable shortening until a smooth dough forms.
4. Add the tomato sauce, cilantro, olives, and raisins to the pork mixture and stir well.
5. Cut the banana leaves into 12-inch squares. Spread a thin layer of the masa dough on each leaf, leaving a 2-inch border around the edges.
6. Add a spoonful of the mashed plantains on top of the masa dough. Then add a spoonful of the pork mixture on top of the plantains.
7. Fold the banana leaves over the filling to form a rectangular package. Tie the package with kitchen twine to secure it.
8. Place the nacatamales in a large pot with enough water to cover them. Bring to a boil, then reduce the heat to low and simmer for 2 hours.
9. Remove the nacatamales from the pot and let them cool for 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer at low heat
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Sodium: 600mg
Sugar: 15g
Substitutions for ingredients:
- Beef or chicken can be used instead of pork.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add sliced boiled eggs to the pork mixture.
- Use green olives stuffed with pimentos instead of regular green olives.
Tips and tricks:
- Make sure the banana leaves are soft and pliable before using them.
- Use a spoon to spread the masa dough evenly on the banana leaves.
- Tie the nacatamales tightly to prevent them from falling apart during cooking.
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 2-3 minutes or steam them for 10-15 minutes.
Presentation ideas:
- Serve the nacatamales on a platter with additional sliced green olives and cilantro on top.
Garnishes:
- Sliced avocado
- Sour cream
- Salsa
Pairings:
- Rice and beans
- Fried plantains
- Guacamole
Suggested side dishes:
- Cabbage salad
- Grilled vegetables
- Black bean soup
Troubleshooting advice:
- If the masa dough is too dry, add more chicken broth.
- 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.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Nacatamal de Plátano is a traditional Nicaraguan dish that dates back to pre-Columbian times.
Flavor profiles:
- Savory
- Sweet
- Spicy
Serving suggestions:
- Serve hot with your favorite side dishes and garnishes.
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Region: Nicaraguan