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Nicaraguan Nacatamales (Pork and Masa Parcels)

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Nicaraguan nacatamales wrapped in banana leaves, with one opened to show pork, masa, potato, rice, and vegetables.
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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.

An opened Nicaraguan nacatamal showing tender pork and vegetables inside soft corn masa and banana leaves.

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 wrapped in banana leaves, with one opened to show pork, masa, potato, rice, and vegetables.

Nicaraguan Nacatamales

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Savory banana-leaf parcels filled with achiote pork, corn masa, potato, rice, and vegetables.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 nacatamales
Course: Main Course
Cuisine: Nicaraguan
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large steamer pot
  • Mixing bowls
  • Small skillet
  • Kitchen twine
  • Tongs

Method
 

Prepare the filling:
  1. Combine the pork, achiote, cumin, oregano, garlic, orange juice, lime juice, and salt. Marinate for at least 30 minutes.
  2. 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:
  1. Stir the masa harina and warm stock together. Beat in the lard until the mixture is soft, spreadable, and holds its shape.
  2. 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:
  1. Spread about 1/2 cup of masa in the center of each leaf. Add pork, potato, tomato, rice, olives, and raisins.
  2. Fold the leaf around the filling into a neat parcel and tie with kitchen twine. Repeat with the remaining ingredients.
  3. 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.
  4. Rest the nacatamales for 10 minutes, then unwrap and serve hot.

Nutrition

Calories: 610kcalCarbohydrates: 66gProtein: 28gFat: 27gSaturated Fat: 9gCholesterol: 70mgSodium: 1020mgFiber: 6gSugar: 8g

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.

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