Nicaraguan Nacatamales Recipe

The Nicaraguan Nacatamales Recipe is a traditional dish that originates from Nicaragua. These flavorful treats are made with a combination of masa dough, meat (such as pork or chicken), and a variety of seasonings.

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5 from 1 vote

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Course: Main Course

Cuisine: Nicaraguan

Keyword: Nicaraguan Nacatamales Recipe

Servings: Servings

Calories: 540 kcal

Equipment

Large mixing bowl: To combine the masa dough ingredients and mix thoroughly.
Cutting board: To prepare and dice the vegetables and meat.
Knife: To cut the vegetables, meat, and banana leaves.
Steamer or large pot with a steamer insert: To steam the Nacatamales until cooked.
Kitchen twine or strips of banana leaf: To secure the banana leaf packets.

Ingredients

4 cups masa harina
2 cups warm water
1 cup vegetable shortening
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons annatto powder
2 cups cooked chicken shredded
1 cup potatoes diced
1 cup bell peppers diced
1 cup onions diced
1/2 cup pitted olives sliced
1/4 cup raisins
2 tablespoons capers
8 banana leaves cut into 12x12-inch squares and softened

Instructions

In a large bowl, combine the masa harina, warm water, vegetable shortening, salt, baking powder, and annatto powder. Mix well until a smooth dough forms.
In a separate bowl, combine the cooked pork or chicken, potatoes, bell peppers, onions, olives, raisins, and capers. Mix thoroughly to distribute the ingredients evenly.
Take one softened banana leaf square and spread a thin layer of the masa dough onto it, leaving a border around the edges.
Place a generous amount of the meat and vegetable mixture on top of the masa dough.
Fold the banana leaf over the filling, then fold the sides inward to create a neat packet. Secure with kitchen twine or strips of banana leaf.
Repeat the process for the remaining banana leaf squares and filling until all the ingredients are used.
Steam the wrapped Nacatamales in a large pot or steamer for about 2 to 3 hours, or until the masa dough is cooked through and firm.
Remove from heat and let the Nacatamales cool for a few minutes before unwrapping and serving.

Notes

Soak the banana leaves in warm water for a few minutes to make them more pliable and easier to work with.

Prepare all the filling ingredients in advance to streamline the assembly process.
Have a clean, spacious workspace for assembling the nacatamales.

If the masa dough is too dry, gradually add more warm water to achieve a smooth consistency.

Steam the nacatamales in batches, ensuring they have enough space to cook evenly.

Allow the nacatamales to cool slightly before unwrapping to avoid burning yourself.

Nutrition

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