Tamales Hondureños (Nacatamales)

  • Total time - 4 hours (including 2-3 hours of steaming)
  • Active preparation - 90 minutes
  • Servings: 12
  • Country: Honduras
Honduran Nacatamales wrapped in banana leaves, ready for steaming.

The preparation of Nacatamales is a time-consuming process that often becomes a family event. They are hearty, flavorful packages typically served during Christmas, New Year's, and other celebrations.

Unlike smaller Mexican tamales, Nacatamales are rich in filling and use Achiote (Annatto) paste or ground spice to season and color the masa to a pleasant yellow-orange hue.

Banana leaves are crucial and must be softened before use to make them pliable (briefly toast them over a flame or blanch them in hot water).

Ingredients

I. For the Filling

  • 1 kg Pork shoulder (or chicken breasts/thighs)
  • 0.5 cups Sour orange juice (or lime/orange juice + vinegar)
  • 1 Tbsp Achiote paste (or ground paprika and turmeric)
  • 3 pcs (large) Potatoes, sliced/diced
  • 1 cup White rice, half-cooked
  • 1 to taste Olives, raisins, peas, bell pepper strips

II. For the Masa (Dough)

  • 6 cups Corn flour for tamales (Masa Harina, e.g., Maseca)
  • 1.5 cups Lard (melted) or vegetable shortening
  • 6 cups Hot chicken broth (from cooking the meat)
  • 2 tsp Achiote paste/powder (for color and flavor)
  • 2 tsp Salt

III. Wrapping

  • 15 pcs Banana leaves, cut into squares (approx. 25x25 cm)
  • 15 pcs Aluminum foil (optional, for securing the package)
  • 1 as needed Kitchen twine

Instructions

Step 1: Preparing the Meat and Filling

Cut the meat into cubes and marinate it in sour orange juice, achiote paste, garlic, cumin, and salt (preferably overnight).

Cook the meat with a little water/broth until tender. Remove it and strain the broth. Shred the meat into pieces.

Prepare, slice, and keep warm the potatoes, rice, and other vegetables.

Step 2: Preparing the Masa (Dough)

In a large bowl, mix the corn flour, salt, and achiote.

Mix the melted lard into the hot chicken broth and gradually pour the liquid into the flour, stirring constantly. The dough should be soft and spreadable, not too stiff. (If the dough is too thin, you can briefly cook it over low heat, stirring constantly, until it thickens.)

Step 3: Preparing the Banana Leaves and Assembly

Clean the banana leaves and soften them by briefly blanching or quickly toasting them over a low flame (they will become flexible and won't tear).

Place a square of aluminum foil (optional) on a flat surface, and a banana leaf on top of it. Put a spoonful of masa in the center of the leaf and spread it into a rectangle.

Layer the meat, a few potato slices, rice, olives, peas, etc.

Step 4: Wrapping and Steaming

Wrap the tamale tightly: fold the longer sides of the leaf over the filling and then the shorter sides. This forms a neat package.

Wrap the package in aluminum foil and tie it with kitchen twine.

Place the tamales upright in a large steamer (or a pot with a perforated insert) with enough water added. Steam for 2.5 to 3 hours. The water should not touch the tamales, but it needs to be monitored and refilled during cooking.

The tamales are done when the masa easily separates from the banana leaf. Serve hot, unwrapped, with crema and sauce.