Nacatamales

Start by preparing the marinade with aote, salt, and vinegar.

Chop half an onion and garlic, then mix with the marinade.

Pour the marinade over the meat and mix well, adding more vinegar if needed.

Cover and refrigerate the marinated meat overnight.

The next day, prepare the masa by using 4 cups of masa.

Juice vegetables like bell pepper, tomatoes, onion, and garlic, using a juicer or blender with water.

You need about 2 to 3 cups of vegetable juice for the masa.

Add naranga agria or substitute with a mix of orange and lime juice.

Mix the aote paste into the masa and pour in the vegetable juice and broth until achieving a mashed potato-like consistency.

Add salt to taste while mixing the masa.

Cook the masa in a pot over medium-high heat, adding about 1 to 1.5 cups of melted Crisco or lard.

Stir the masa continuously to prevent sticking until it reaches a thick, oatmeal-like consistency, then let it cool.

Cut 10 sheets of banana leaves into 10x10 or 8x8 squares, trimming the hard edges.

Prepare parchment paper in 12x12 squares and have cooking twine ready for assembly.

Retrieve the marinated meat from the refrigerator and set up your assembly station with all ingredients nearby.

Place the parchment paper diagonally, then add a banana leaf in the center.

Use about a spoon and a half of masa for each nacatamal, starting with rice, then adding other ingredients like tomato, potato, olives, and capers.

Add 2-3 pieces of meat, noting that it will shrink while cooking.

Wrap the nacatamal by folding the banana leaf and parchment paper over the filling, packing it down as you go.

Equipment Needed

Allergens