Nacatamales are Nicaragua’s hearty banana-leaf parcels: seasoned corn masa surrounds pork, rice, potato, and vegetables for a special weekend meal.
This home-kitchen version keeps the traditional layers and gentle steaming method while organizing the filling so assembly stays manageable.
Soak or steam the banana leaves until pliable before filling; brittle leaves tear and let the masa escape during steaming.
Serving Suggestions
Unwrap the parcels at the table and serve with coffee, a simple cabbage salad, or a sharp chile sauce.
Recipe Notes
Nacatamales are ideal for batch cooking. Cool leftovers completely, refrigerate for 3 days, or freeze tightly wrapped for up to 2 months.
Nicaraguan Nacatamales
Savory banana-leaf parcels filled with achiote pork, corn masa, potato, rice, and vegetables.
Equipment
- Large steamer pot
- Mixing bowls
- Small skillet
- Kitchen twine
- Tongs
Ingredients
Pork filling
- 2 lb pork shoulder cut into 1-inch cubes
- 1 tbsp achiote paste
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cloves garlic minced
- 1/2 cup orange juice
- 2 tbsp lime juice
- 2 tsp salt
Masa and assembly
- 4 cups masa harina
- 3 cups chicken stock warm
- 1/2 cup lard or vegetable shortening softened
- 2 medium potatoes peeled and cut into small cubes
- 1 large tomato diced
- 1/2 cup white rice uncooked
- 1/4 cup green olives sliced
- 1/4 cup raisins
- 8 large banana leaves plus extra for lining the steamer
Instructions
Prepare the filling:
- Combine the pork, achiote, cumin, oregano, garlic, orange juice, lime juice, and salt. Marinate for at least 30 minutes.
- Simmer the pork and marinade in a covered skillet over medium-low heat for 25 to 30 minutes, until the pork is nearly tender. Cool slightly.
Make the masa:
- Stir the masa harina and warm stock together. Beat in the lard until the mixture is soft, spreadable, and holds its shape.
- Soften the banana leaves over steam or a low flame, then wipe them clean and cut them into roughly 10-inch squares.
Assemble and steam:
- Spread about 1/2 cup of masa in the center of each leaf. Add pork, potato, tomato, rice, olives, and raisins.
- Fold the leaf around the filling into a neat parcel and tie with kitchen twine. Repeat with the remaining ingredients.
- Line a large steamer with extra leaves. Arrange the parcels upright, add boiling water below the rack, cover, and steam for 2 hours. Check the water halfway through.
- Rest the nacatamales for 10 minutes, then unwrap and serve hot.
Notes
- Keep the steamer at a steady simmer rather than a hard boil so the parcels cook evenly.
- A small test patty of masa can be steamed for a few minutes to check seasoning before assembly.
Nutrition
Calories: 610kcalCarbohydrates: 66gProtein: 28gFat: 27gSaturated Fat: 9gCholesterol: 70mgSodium: 1020mgFiber: 6gSugar: 8g