Ingredients with Measurements:
- 2 cups masa harina
- 1 cup warm water
- 1/2 cup lard or vegetable shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup grated cheese (queso fresco or any other cheese of your choice)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1/4 cup chopped jalapeño pepper
- 1/4 cup chicken broth
Special equipment needed:
- Large mixing bowl
- Steamer pot or large pot with steamer basket
- Parchment paper or banana leaves
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, warm water, lard or vegetable shortening, salt, baking powder, cumin, paprika, chili powder, garlic powder, and onion powder. Mix well until a dough forms.
2. In a separate bowl, mix together grated cheese, cilantro, green onions, red bell pepper, green bell pepper, onion, tomato, and jalapeño pepper.
3. Add chicken broth to the cheese and vegetable mixture and stir well.
4. Take a small handful of the masa dough and flatten it into a circle on a piece of parchment paper or banana leaf.
5. Spoon a tablespoon of the cheese and vegetable mixture onto the center of the masa dough.
6. Fold the edges of the masa dough over the cheese and vegetable mixture, using the parchment paper or banana leaf to help you wrap it tightly.
7. Repeat with the remaining masa dough and cheese and vegetable mixture.
8. Place the wrapped nacatamales in a steamer pot or large pot with a steamer basket.
9. Steam the nacatamales for 1 1/2 to 2 hours, or until the masa dough is cooked through.
10. Remove from the steamer and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Steam at medium-high heat.
Serving size:
Makes 8-10 nacatamales.
Nutritional information:
Calories per serving: 280
Total fat: 15g
Saturated fat: 6g
Cholesterol: 25mg
Sodium: 420mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugars: 1g
Protein: 7g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or corn flour.
- Lard or vegetable shortening can be substituted with butter or coconut oil.
- Cheese can be substituted with any other type of cheese.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked shredded chicken or pork to the cheese and vegetable mixture for a meatier version.
- Use different spices and seasonings to customize the flavor of the masa dough.
- Use different types of cheese for a different flavor.
Tips and tricks:
- Make sure the masa dough is moist enough to be pliable but not too wet.
- Use a spoon to help you spread the masa dough into a circle.
- Use a small amount of the cheese and vegetable mixture to avoid overfilling the nacatamales.
- Make sure the nacatamales are tightly wrapped to prevent the filling from leaking out.
- Serve with salsa, guacamole, or sour cream on the side.
Storage instructions:
Store leftover nacatamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover nacatamales in the microwave or steamer until heated through.
Presentation ideas:
Serve the nacatamales on a platter with a side of salsa and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapeño peppers, and lime wedges.
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice, avocado salad, or grilled vegetables.
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water.
- If the nacatamales are falling apart, make sure they are tightly wrapped and steam them for a little longer.
Food safety advice:
- Make sure the nacatamales are cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Nacatamales are a traditional Nicaraguan dish made with masa dough, meat, and vegetables, wrapped in banana leaves and steamed. They are similar to tamales but are larger and have a different filling.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Nicaraguan