Nacatamal recipe

A large parcel of corn masa worked with lard and sour orange, coloured with achiote and filled with marinated pork, raw rice, potato and mint, tied in plantain leaves and boiled for hours.

18 hours and 50 minuteshard12 ingredients

Ingredients

• 1000 g corn masa
• 250 g lard
• 150 ml sour orange juice
• 2 tbsp achiote paste
• 1000 g pork shoulder
• 150 g white rice
• 500 g potatoes
• 3 tomatoes
• 2 onions
• 2 sweet peppers
• 1 bunch mint
• 10 plantain leaves

How to make Nacatamal

1. The night before, cut 1 kg pork shoulder (keep some fat on) into 10 chunks and marinate them with 150 ml sour orange juice, 2 tbsp achiote paste and 1 tsp salt.
2. Soak 150 g white rice in water for 1 hour; peel and slice 500 g potatoes, and slice 3 tomatoes, 1 onion and 2 sweet peppers into rounds.
3. Blend 1 onion and a handful of mint leaves with 250 ml water, then work it into 1 kg corn masa with 250 g melted lard, 150 ml sour orange juice, 2 tbsp achiote paste and salt to taste.
4. Cook the masa in a heavy pot over low heat, stirring constantly, for 15 to 20 minutes, until it thickens and comes away from the sides.
5. Soften 10 large plantain leaf squares over a flame; on each, place about 1000 g masa, a piece of pork, a spoonful of drained rice, a slice of potato, tomato, onion and sweet pepper, and a mint sprig.
6. Fold the leaves into tight rectangular parcels and tie them firmly with kitchen string.
7. Line a large pot with leaf scraps, stack the nacatamales, cover with water and simmer, covered, for 4 to 5 hours, turning them over halfway and topping up with boiling water as needed.
8. Drain and open them at the table; in Nicaragua they are eaten mainly for breakfast.

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