About
"En el arte como en el amor, la ternura es lo que da la fuerza."
"In art as in love, tenderness is what gives strength." - Ruben Dario
Nacatamales are a traditional Nicaraguan dish that holds a special place in the country's culinary heritage. These hearty and flavorful tamales are often prepared for special occasions and celebrations.
This dish has deep roots in Nicaraguan history, dating back to pre-Columbian times when indigenous communities in the region were already making tamales. The name "nacatamal" is believed to be derived from the Nahuatl words "nacatl" (meat) and "tamalli" (wrapped), highlighting their primary ingredients and method of preparation.
Over time, nacatamales evolved with the influence of Spanish colonization and African heritage, resulting in a dish that incorporates a wide range of ingredients and flavors.
Nacatamales are typically served with a side of curtido, a type of pickled cabbage salad, and a tomato-based salsa called salsa criolla. They are often enjoyed during special occasions, holidays, and family gatherings, making them a cherished part of Nicaraguan culinary culture.
These tropical tamales are not only delicious but also a symbol of community and tradition in Nicaragua. They showcase the country's rich history and the influence of various cultures on its cuisine.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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INGREDIENTS
For the Masa (Tamale Corn Dough):
4 cups masa harina (corn flour for tamales), white or yellow
1 cup lard
1 1/2 cups water
1/2 cup bitter orange juice (naranja agria)
1 tablespoon achiote (annatto) paste (for color)
1 teaspoon salt
For the Filling:
2 lb pork shoulder, cut into cubes or short strips
1 cup bitter orange juice (for marinade)
4 cloves garlic, minced (for marinade)
1 tbsp annato paste (for marinade)
1 red bell pepper sliced
1 yellow onion sliced
3 tomatoes sliced
2 potatoes sliced
1/2 cup sliced green olives
Salt and pepper to taste
Other Ingredients:
12 large banana leaves, cut into 12x12 inch squares and softened by briefly passing over an open flame or soaking in hot water
Roll of aluminum foil
String or kitchen twine for tying the nacatamales
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Instructions
A complex and fun take on a typical latin dish.
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Marinate The Meat
Take pork, bitter orange juice, minced garlic and annatto powder, mix together and marinate for at least one hour, preferably over night.
Prepare the Masa Dough:
In a large mixing bowl, combine masa harina, achiote paste, and salt.
Gradually add warm water and bitter orange juice and mix until you have a smooth dough.
Add lard to a large skillet and melt over medium heat. Add in masa dough and cook on medium until dough has tightened up to a thick consistency but still has some pull to it. Make sure lard is fully combined.
Assemble the Nacatamales:
Lay out a large piece of tin foil, the full size of your banana leaves. Lay out a softened banana leaf square on the foil. This is accomplished with two banana leaves laid on top of each other.
Place about 1/4 cup of masa dough in the center of the banana leaf and spread it into a rectangle, leaving space on the edges.
Top the masa dough with a slice of red bell pepper, a slice of potato, a slice of tomato and a slice of onion. Top with marinated pork to cover.
Carefully fold the foil and the banana leaves over the filling, then fold the sides in to create a rectangular package. Tie it closed with kitchen twine.
Steam the Nacatamales:
Place the tied nacatamales upright in a large steamer, making sure they are standing on their folded sides.
Steam the nacatamales for about 2.5 to 3 hours or until the masa is fully cooked and no longer sticks to the banana leaf.
If you have an instapot or pressure cooker, you can accomplish the steaming of the nacatamales in about 45-50 minutes on high pressure and high heat.
Serve:
Allow the nacatamales to cool for a few minutes before serving.
Serve with curtido (pickled cabbage salad) and salsa criolla on the side.
