Central American Nacatamales - Savory Tamales Wrapped in Banana Leaves
These Nacatamales are a rich and flavorful variation of traditional tamales from Central America, distinct from their Mexican cousins. Crafted for special occasions or holiday gatherings, these tamales are a labor of love, requiring time and dedication but yielding delicious results that are well worth the effort. The dough, known as masa, is a handmade mixture of masa harina, lard, and spices, painstakingly blended to achieve the perfect texture. The filling is an aromatic blend of marinated pork, tender potatoes, rice, and colorful olives, all enveloped in lush banana leaves that impart a unique flavor. This recipe is also adaptable for vegetarians—simply substitute the meat with sautéed vegetables. Perfecting these Nacatamales is not only a culinary achievement but also a heartfelt homage to the traditions of Central American cuisine. Each bite is a celebration of flavor and culture, inviting you to share in the joy of food with family and friends.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
masa harina
6 cups (preferably Maseca)
lard or shortening
2 cups (use as desired)
salt
1 tablespoon
pepper
to season
chicken bouillon powder
2-3 tablespoons (preferably Knorr)
sour orange juice
3/4 cup (1/2 for masa and 1/4 for meat, preferably Goya marinade)
chicken stock or broth
8-10 cups (unsalted)
pork butt
3 lbs (cubed into stew meat sizes)
paprika
to season
cumin
to season
chipotle salsa
1-2 tablespoons
white rice
3/4 cup (soaked in 1/2 cup warm water for 30 minutes, do not drain)
white potatoes
3 large (peeled and cubed (1/4-inch small cubes))
olives
1 cup (about 25 olives)
green peas or garbanzo beans
1 (16 ounce) can
cilantro
1/2 cup (whole leaves)
cooking oil
2 tablespoons
banana leaves
12 pieces (washed, spine removed, cut into 10x10-inch rectangles)
aluminum foil
12 pieces (cut into 10x10-inch rectangles)
Instructions
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1. Begin by seasoning the cubed pork with salt, pepper, cumin, and paprika. Incorporate 1-2 tablespoons of chipotle salsa, depending on your heat preference. Pour 1/4 cup of sour orange juice over the pork, cover, and let it marinate in the refrigerator for 30 minutes.
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2. In a large mixing bowl or electric mixer, combine masa harina, lard (or shortening), salt, and 2 tablespoons of Knorr chicken bouillon. Mix on low speed to achieve a crumbly texture.
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3. Gradually add the remaining 1/2 cup of sour orange juice and enough chicken stock (about 7 cups total) to create a soft and moist dough similar in texture to thick mashed potatoes. Increase speed to medium-high and mix for 2-3 minutes until fluffy. Cover and let the masa rest for at least 30 minutes.
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4. After the resting period, transfer the masa to a large pot. Over medium heat, constantly stir the masa for about 20 minutes, adding 2 more cups of chicken stock or water gradually (1/2 cup every 5 minutes). Remove from heat and set aside.
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5. Drain the marinade from the pork. In a large frying pan, heat oil over high heat until shimmering. Add the marinated pork and brown for about 3 minutes. Remove and allow to cool for 5 minutes, reserving the pan juices.
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6. Microwave the soaked rice (with water) for 2 minutes until semi-cooked. Set aside.
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7. Prepare your assembly station with all filling ingredients and assembly materials laid out. Gather family or friends to help with the wrapping process to make it a fun gathering.
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8. Place a banana leaf on a flat surface, smooth side up. Spoon approximately 1 cup of masa into the center and spread it slightly. Layer with 4 pieces of pork, followed by a tablespoon of rice, 5-6 cubes of potato, a tablespoon of green peas or garbanzo beans, 1 olive, and a bit of reserved pan juices. Finish with 1-2 cilantro leaves.
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9. Fold the banana leaf in the following order: top edge down, bottom edge up, and side edges towards the center, creating a rectangular packet. Flip seam-side down.
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10. Wrap the tamal in an aluminum foil square the same way. Repeat until you have assembled 10 to 12 nacatamales.
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11. In a large pot or tamalera, add 2-3 inches of water and place a rack or wadded aluminum foil at the bottom to elevate the tamales. Bring to a rapid boil, then add the nacatamales. Cover tightly, reduce heat to low, and steam for about 3 hours, adding more water if necessary to prevent boiling dry.
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12. Once cooked, let the tamales rest in the pot for at least 2 hours to firm up.
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13. Carefully unwrap the nacatamales from the foil and serve warm. Diners can enjoy the tamales by unfolding the banana leaves just before eating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Central American Nacatamales?
Nacatamales are a rich and flavorful variation of traditional tamales from Central America, known for being larger and more complex than Mexican tamales.
What makes Nacatamales different from Mexican tamales?
Unlike Mexican tamales which use corn husks, Nacatamales are wrapped in banana leaves and often include fillings like rice, potatoes, and olives.
What are the main ingredients in Nacatamal masa?
The masa is made from masa harina, lard or shortening, salt, chicken bouillon, sour orange juice, and chicken stock.
What type of meat is used in this recipe?
This recipe uses 3 lbs of pork butt cubed into stew meat sizes.
How do you marinate the pork for Nacatamales?
The pork is seasoned with salt, pepper, cumin, paprika, chipotle salsa, and sour orange juice, then refrigerated for 30 minutes.
Can Nacatamales be made vegetarian?
Yes, you can substitute the meat with sautéed vegetables to create a vegetarian version.
Why are banana leaves used in this recipe?
Banana leaves are used to wrap the tamales, imparting a unique, lush flavor to the dough during the steaming process.
How do you prepare the banana leaves for wrapping?
The leaves should be washed, have the spine removed, and be cut into 10x10-inch rectangles.
Why is aluminum foil used in addition to banana leaves?
Aluminum foil is wrapped over the banana leaf packet to help maintain the rectangular shape and keep moisture sealed in.
How long does it take to steam Nacatamales?
They need to be steamed for approximately 3 hours on low heat.
Do Nacatamales need to rest after cooking?
Yes, they should rest in the pot for at least 2 hours after steaming to allow the masa to firm up.
What is the ideal texture for the masa dough?
The dough should be soft and moist, similar in texture to thick mashed potatoes.
Is the rice cooked before being added to the filling?
The rice is soaked for 30 minutes and then microwaved for 2 minutes so it is semi-cooked before assembly.
What kind of potatoes are used?
White potatoes are used, which should be peeled and cubed into small 1/4-inch pieces.
How many Nacatamales does this recipe yield?
This recipe makes approximately 10 to 12 nacatamales.
What can I substitute for sour orange juice?
If fresh sour orange is unavailable, Goya brand marinade is a recommended alternative.
Why is the masa cooked in a pot before assembly?
The masa is stirred over medium heat for 20 minutes to thicken and develop the correct consistency for wrapping.
What brand of masa harina is recommended?
The recipe specifically recommends using Maseca brand masa harina.
How do you fold a Nacatamal?
Fold the top edge down, bottom edge up, and then the side edges towards the center to create a rectangular packet.
What provides the heat in the seasoning?
Chipotle salsa is added to the meat marinade to provide a customizable level of heat.
What is the purpose of adding chicken bouillon to the dough?
Chicken bouillon, preferably Knorr brand, is used to deeply season the masa dough.
Can I use garbanzo beans instead of peas?
Yes, the recipe allows for either green peas or garbanzo beans depending on your preference.
What aromatics are used in the filling?
The filling includes olives, cilantro leaves, and the reserved pan juices from browning the pork.
How do you set up a steamer for tamales?
Use a large pot or tamalera with 2-3 inches of water and a rack or wadded foil to keep the tamales above the water.
Do you brown the meat before filling?
Yes, the marinated pork is browned in a frying pan for about 3 minutes before assembly.
What size should the aluminum foil sheets be?
The foil should be cut into 10x10-inch rectangles, matching the size of the banana leaves.
How much masa goes into each tamal?
Each tamal uses approximately 1 cup of prepared masa.
Are Nacatamales served with the leaves?
They are served in the banana leaves, which the diner unfolds just before eating, but the foil is removed first.
What type of chicken stock should be used?
Unsalted chicken stock or broth is recommended to better control the salt levels of the dish.
Are Nacatamales a holiday food?
Yes, they are traditionally a labor of love prepared for special occasions and holiday gatherings.