Nacatamal (Nicaraguan Tamale)

  • Total time (with steaming) - 5 hours
  • Active preparation and wrapping - 2 hours
  • Steaming time - 3 hours
  • Servings: 12
  • Country: Nicaragua
A cut Nacatamal, showing the rich, yellow-orange corn dough and the abundant filling of meat, rice, potatoes, and olives.

Preparing Nacatamal is often a weekend family event. It is traditionally wrapped in special large banana leaves, which impart a unique aroma during the long steaming process.

The secret to the flavor is the meat, which is marinated for a long time (ideally overnight) in a strong base of garlic, achiote, spices, and sour orange juice (replacing vinegar and limes).

Unlike other tamales, Nacatamal is filled not only with meat but also with a piece of raw rice, potatoes, mint, olives, raisins, and sometimes even the spicy Chile Congo.

Ingredients

I. Filling and Marinade

  • 1 kg Pork (shoulder, loin, or smoked neck), cut into medium cubes
  • 0.5 cups Sour Orange Juice (or a mix of orange and lime juice)
  • 2 tsp Achiote paste/powder (Annatto), for color and flavor
  • 4 cloves Garlic, minced
  • 0.5 cups Rice, soaked in water (should not be cooked!)
  • 2 medium Potatoes, peeled and sliced thinly
  • 1 each Tomato and Onion, sliced thinly
  • 1 to taste Green olives, raisins, fresh mint leaves

II. Masa (Dough)

  • 6 cups Masa Harina (corn flour for tamales)
  • 1.5 cups Lard (Bravčová masť), melted
  • 5 cups (as needed) Beef/Chicken broth (or water, ideally from cooking bones/meat)
  • 1 to taste Achiote (additional, for color), salt

III. Wrapping

  • 24 pcs Banana Leaves, cut into large squares (approx. 40x40 cm)
  • 1 for tying Kitchen twine

Instructions

Step 1: Preparing the Filling (Marinade)

Cut the pork into medium cubes. In a bowl, mix the meat with sour orange juice, achiote, minced garlic, salt, and pepper. Marinate in the refrigerator for at least 4 hours, ideally overnight.

Soak the rice in warm water (do not cook it), just enough to soften it. Slice the potatoes and vegetables thinly. Prepare all other filling ingredients (olives, raisins, mint).

Step 2: Preparing the Masa (Dough)

In a large bowl, mix the Masa Harina and salt with the melted lard. Mix with your hands until the mixture resembles coarse sand.

Gradually add the warm broth (or water) and mix until a soft but moldable dough forms (consistency of a thick mashed potato).

For the authentic method: If you want a denser masa, place the dough in a large pot and cook over medium heat for 30-40 minutes, stirring constantly with a wooden spoon. The dough will thicken, become creamier, and gain a darker color. Let cool.

Step 3: Wrapping the Nacatamal

Prepare the steamer pot (with a high rack so the Nacatamales are not in the water). Place 2 banana leaves crossed in a crisscross pattern on a clean surface (or one leaf and wrap in aluminum foil for extra strength).

Place a large scoop (about 1 cup) of corn dough (Masa) in the center of the leaves and spread it slightly into a rectangle with your hand.

Top the dough with the marinated pork, a tablespoon of soaked rice, 2-3 slices of potatoes, slices of onion, tomato, 2-3 olives, raisins, and a mint leaf.

Form the package: Fold the edges of the leaves over the filling, creating a firm rectangular package. Wrap the remaining edges of the leaves. Tie the whole package tightly with kitchen twine so it doesn't unwrap during cooking.

Step 4: Steaming

Place the Nacatamales in the steamer pot (or a large pot with a rack and water that does not reach the rack). Ensure the packages are being steamed, not boiled in the water. Cover with leaves or aluminum foil and put on the lid.

Steam over medium heat for 3 to 4 hours. Check and refill the water regularly to prevent it from boiling dry.

Allow to cool slightly before serving so the Nacatamales firm up. Serve warm, unwrapped from the leaves, traditionally with bread and a cup of coffee.