Ingredients with Measurements:
- 2 lbs of yuca
- 1 lb of pork shoulder, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of salt
- 1 tsp of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of water
- 1/2 cup of achiote paste
- 2 cups of masa harina
- 1 cup of warm water
- Banana leaves
Special equipment needed:
- Large pot
- Steamer
- Mixing bowl
Step-by-step instructions:
1. Peel and cut the yuca into small pieces. Boil them in a large pot with salted water until they are soft, for about 20 minutes. Drain and mash them with a fork or a potato masher.
2. In a skillet, heat the vegetable oil over medium heat. Add the pork and cook until browned, for about 5 minutes. Add the onion, garlic, red and green bell peppers, tomato, cumin, oregano, salt, and black pepper. Cook for about 10 minutes, or until the vegetables are soft.
3. In a small bowl, mix the achiote paste with 1/2 cup of water until it dissolves. Add it to the skillet and stir well. Cook for another 5 minutes.
4. In a mixing bowl, combine the masa harina with 1 cup of warm water. Mix well until it forms a dough.
5. Rinse the banana leaves and cut them into rectangles of about 12 inches by 8 inches. Place a spoonful of the masa dough in the center of each banana leaf. Flatten it with your hands.
6. Add a spoonful of the mashed yuca on top of the masa dough. Add a spoonful of the pork mixture on top of the yuca.
7. Fold the banana leaf over the filling, making a rectangular package. Fold the ends of the banana leaf over the package, tucking them in.
8. Place the nacatamales in a steamer and steam them for about 1 hour and 30 minutes, or until they are cooked through.
9. Serve hot with your favorite side dishes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 8 nacatamales.
Nutritional information:
Calories per serving: 480
Fat per serving: 25g
Carbohydrates per serving: 50g
Protein per serving: 15g
Substitutions for ingredients:
- You can use chicken or beef instead of pork.
- You can use red pepper flakes instead of red bell pepper.
- You can use canned tomatoes instead of fresh tomatoes.
- You can use annatto powder instead of achiote paste.
Variations:
- You can add olives, raisins, or capers to the pork mixture.
- You can add cheese to the yuca mixture.
- You can add hot sauce to the pork mixture for a spicier version.
Tips and tricks:
- Make sure the banana leaves are soft and pliable before using them.
- You can soak the banana leaves in warm water for a few minutes to make them more pliable.
- You can freeze the nacatamales for later use.
Storage instructions:
- Store the nacatamales in an airtight container in the refrigerator for up to 3 days.
- Freeze the nacatamales in an airtight container for up to 3 months.
Reheating instructions:
- To reheat the nacatamales, steam them for about 10 minutes, or until they are heated through.
Presentation ideas:
- Serve the nacatamales on a platter with a side of rice and beans.
- Garnish with chopped cilantro and lime wedges.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice and beans
- Fried plantains
- Guacamole
Troubleshooting advice:
- If the masa dough is too dry, add more warm water, a tablespoon at a time, until it forms a smooth dough.
- If the nacatamales are falling apart, make sure the banana leaves are tightly wrapped around the filling.
Food safety advice:
- Make sure the pork is cooked through before adding it to the nacatamales.
- Wash your hands and all utensils before and after handling raw meat.
Food history:
- Nacatamales are a traditional dish from Nicaragua, usually eaten for breakfast or lunch.
Flavor profiles:
- The nacatamales have a savory and slightly spicy flavor, with a soft and creamy texture.
Serving suggestions:
- Serve the nacatamales with a side of salsa and sour cream for dipping.
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Region: Nicaraguan