Nacatamales 101: Your Guide to This Central American Delicacy

Pour Masa into a large bowl and slowly add water, mixing it until you get the doughy consistency you need.

In a blender, add one onion (chopped), five cloves of garlic (chopped), and one red pepper (chopped). Blend it together.

Into the bowl of Masa, add the blended mixture, half a bottle of sour orange, two sprigs of mint, one cup of oil, and salt to taste. Mix it together.

Pour the moist dough mixture into a large pot and cook over medium heat. Stir the Masa dough so that it doesn’t stick. If it becomes dry, add some water. Cook until Masa has thickened.

Soak one cup of rice in water and add salt.

Peel half a pound of potatoes and cut them into slices. Put them in a bowl or container of water to soak.

Slice the tomatoes and set aside.

Slice the onion and set aside.

Slice the peppers and set aside.

Soak mint.

Cut meat into chunks and add them to a bowl. Add some garlic, sour orange juice, Achiote, or paprika and mix together.

Spread aluminum foil out on your workstation. Place the plantain leaf over the foil. Wipe the leaves with a damp paper towel.

Add a big spoonful of Masa to the center of the leaf and top it with one piece of meat. Add a spoonful of soaked rice, one slice of tomato, one slice of onion, a couple of pepper slices, mint, and one slice of potato.

First, wrap the banana leaf securing the filling, then wrap the foil around the banana leaf and tie it with manila rope—place it in an empty pot.

Repeat the steps until you’ve made all the Nacatamales desired.

Pour water over the foiled Nacatamales and cover the pot with a lid. Cook for an hour and a half.

Equipment Needed

Allergens