Ingredients with Measurements:
- 2 lbs. of beef
- 2 cups of corn masa
- 1 cup of lard
- 1 cup of chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp. of cumin
- 1 tsp. of oregano
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of paprika
- 1 tsp. of chili powder
- 1 tsp. of sugar
- 1 tsp. of vinegar
- 1 tsp. of baking powder
- 1 banana leaf, cut into 8-inch squares
Special equipment needed:
- Large pot
- Mixing bowl
- Steamer
Step-by-step instructions:
1. In a large pot, cook the beef with onion, garlic, tomatoes, red and green bell peppers, cumin, oregano, salt, black pepper, paprika, chili powder, sugar, and vinegar over medium heat until the beef is tender, about 2 hours.
2. Remove the beef from the pot and shred it with a fork.
3. In a mixing bowl, combine the corn masa, lard, chicken broth, and baking powder. Mix well until the dough is smooth.
4. Take a banana leaf square and spread a thin layer of the corn masa dough on it.
5. Add a spoonful of the shredded beef on top of the dough.
6. Fold the banana leaf over the beef and dough, forming a rectangular package.
7. Repeat the process with the remaining banana leaf squares, dough, and beef.
8. Place the nacatamales in a steamer and cook for 1 hour.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Vegetable broth can be used instead of chicken broth.
- Butter or vegetable shortening can be used instead of lard.
Variations:
- Add olives, raisins, or capers to the beef filling.
- Use different spices to season the beef, such as coriander, cinnamon, or cloves.
Tips and tricks:
- Soak the banana leaves in warm water for 30 minutes before using them to make them more pliable.
- Make sure the dough is not too dry or too wet. It should be easy to spread on the banana leaf.
- Use a steamer basket or a colander to keep the nacatamales upright while cooking.
Storage instructions:
- Store leftover nacatamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat nacatamales, steam them for 10-15 minutes or until heated through.
Presentation ideas:
- Serve nacatamales on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish nacatamales with fresh cilantro or chopped green onions.
Pairings:
- Serve nacatamales with a side of rice and beans.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the dough is too dry, add more chicken broth.
- If the dough is too wet, add more corn masa.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Nacatamales are a traditional dish from Nicaragua, usually served during special occasions such as Christmas and Easter.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve nacatamales as a main course for lunch or dinner.
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Region: Nicaraguan