How to Make Nicaraguan Nacatamales | US American trying to cook Nicaraguan food

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often more affordable.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and turkey can be less expensive.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is a healthier option while foil is more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Call the family to ask questions about making nacatamales.

Chop 2 tomatoes, 1 onion, 1 green bell pepper, and 6 chunks of garlic, then blend with a bit of water until liquidy.

Set the blended vegetable mixture aside for the masa.

Chop pork roast into chunks, including bone and fat, and place in a pot with about 8 cups of water to boil.

Add salt to the pot with the pork and water, and let it sit while preparing the dough.

Soak 10 tablespoons of jasmine rice in water to cover it and set aside.

In a large bowl, add 4 pounds of masa and mix in the blended vegetable mixture through a strainer.

Add the hot broth from the pork to the masa and mix until smooth, adding more salt to taste.

Heat the masa mixture on medium-high, stirring continuously and adding 4 sticks of butter, adjusting as needed until the masa pulls away from the sides of the pot.

Chop 2 potatoes, 2 tomatoes, 1 onion, and 1 green bell pepper into chunks for the filling.

Use plastic twist tie bags and aluminum foil to wrap the nacatamales tightly, ensuring they are secure for boiling.

Boil the wrapped nacatamales in a large pot for about 2 hours, checking to ensure the meat is cooked through.

Taste the nacatamales and adjust seasoning as desired, noting that achiote would be preferred over paprika for color.

Cooking Techniques

Equipment Needed

Spice Level: