Nacatamales are a traditional Nicaraguan dish similar to tamales. They are usually made using corn masa, meat, onion, tomatoes, fruit pieces, rice and spices. The mixture is wrapped in plantain leaves then steamed or boiled.
Nacatamale variations use chicken or pork and can contain strong flavors like olives, capers, prunes, chilies and peanuts. Some heftier variations contain potatoes. Compared to tamales, nacatamales are larger and the fillings are quite substantial while tamales tend to have a smoother consistency.
Nacatamales are eaten as a breakfast meal and are sometimes accompanied by bread and café con leche. They are usually reserved for celebrations and festivals since they can be labor intensive.
Origin & Cultural Significance
Nacatamales originate from the indigenous Mayan and Nahuatl groups. The first nacatamales were made using hunted meats like deer and turkey, they were then wrapped in corn husks and steamed.
After the Spanish conquest, nacatamales were made with introduced meats like pork. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks. Nacatamal means meat tamale. The word comes from the nahuatl language where nacatl means meat.
Nicaraguan Nacatamales Recipe
Nacatamales are a traditional Nicaraguan dish similar to tamales. They are usually made using corn masa, meat, onion, tomatoes, fruit pieces, rice and spices. The mixture is wrapped in plantain leaves then steamed or boiled.
Ingredients
- Pork belly or boneless ribs - 3 lbs
- Garlic, cloves - 3
- Vinegar - 4 tbsp
- Annatto paste (achiote) - 1 tbsp
- Cumin - 1 tsp
- Salt - 1 tbsp
- Black pepper - 1 tbsp
- Cooked rice - 2 cups
- Potatoes (large) - 4
- Onions - 3
- Tomatoes - 4
- Green pepper - 3
- Olives - 1 jar
- Raisins - 1 cup
- Cilantro - 1 bunch
- Instant corn flour (maseca) - 6 cups
- Water, warm - 10 cups
- Butter (cubed) - 1 lb
- Banana leaves
Instructions
- Cut the meat into cubes.
- Chop the garlic and mix with the vinegar, salt, black pepper, cumin and annatto paste.
- Coat the meat with the mixture.
- Heat up a pot and cook the meat. If it becomes dry, add a small amount of water
- While the meat cooks peel the potatoes, cut them into slices. Place them in water so they don't turn brown before cooking.
- Cut all the remaining ingredients into smaller pieces.
- Once the meat is cooked, set it aside to cool and begin making the dough.
- Place the corn flour in a large bowl or pot and slowly add the warm water until the mixture has a loose consistency.
- Add the butter and salt, stirring to melt the butter.
- Add come of the liquid from the meat into the dough for more flavor.
- Cut the banana leaf into 10 large pieces, wash and let them dry.
- Cut foil into pieces about 18 to 20 inches long and place a single banana leaf on each piece.
- Assemble your nacatamal start by placing serving spoon of dough on top of the banana leaf.
- Add a tablespoon rice, some meat, some slice potato and top it with the chopped onion, green pepper, tomatoes, 2 olives, some raisins and a branch of cilantro.
- Join two sides of the foil and banana leaf together and roll tightly downwards.
- Roll the two remaining ends under. Twine can be used to tie up the banana leaves in lieu of foil.
- Place them on a big pot, add water and boil for 1 hour.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 801Total Fat: 42gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 104mgSodium: 1042mgCarbohydrates: 101gFiber: 9gSugar: 16gProtein: 11g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.