NACATAMALES TIME - VIDEO JOURNAL - COOKING NACATAMALES

Soak banana leaves in hot water until pliable, about 10 minutes.

In a large bowl, combine masa harina, salt, and enough chicken broth to form a dough.

In a skillet, heat lard over medium heat and sauté onions, garlic, and green bell pepper until softened.

Add pork, cumin, oregano, salt, and pepper to the skillet; cook until pork is browned.

Stir in diced potatoes, carrots, peas, olives, and tomatoes; cook for another 5-7 minutes.

Remove from heat and let the filling cool slightly.

Lay out a banana leaf and spread a portion of masa dough in the center.

Add a generous scoop of the pork filling on top of the masa.

Fold the banana leaf over the filling, creating a package, and tie securely with kitchen twine.

Repeat with remaining masa and filling until all are wrapped.

Place wrapped nacatamales in a large pot and cover with water; bring to a boil.

Reduce heat and simmer for about 2 hours, ensuring nacatamales are submerged.

Remove from pot and let cool slightly before unwrapping.

Serve warm, garnished with fresh cilantro.

Equipment Needed

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