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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.