Traditional Nicaraguan Dishes
Nicaraguan Nacatamales: the authentic recipe from Nicaragua
Prepare Nicaraguan nacatamales with soft dough, marinated pork, rice, potato, olives, raisins, and prunes, wrapped in banana leaves and cooked slowly over steam. A traditional, abundant, and perfect recipe to share with family.
Nacatamales are one of the most representative dishes of Nicaraguan cuisine. Their preparation combines a seasoned corn dough with a stew of pork, rice, potato, and dried fruits, all wrapped in banana leaves to cook over steam.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of prepared corn dough or nixtamalized corn flour hydrated according to package instructions
- ✓700 g of pork loin in medium pieces
- ✓2 cups of cooked al dente rice
- ✓4 medium potatoes, peeled and cut into slices
- ✓2 ripe tomatoes
- ✓1 large onion
- ✓1 sweet red pepper
- ✓4 cloves of garlic
- ✓1/2 cup of melted pork lard
- ✓2 tablespoons of annatto
- ✓2 teaspoons of salt for the dough
- ✓1 teaspoon of salt for the stew
- ✓1/2 teaspoon of black pepper
- ✓1 teaspoon of cumin
- ✓1 cup of sour orange juice; alternatively, 3/4 cup of orange juice and 1/4 cup of lemon juice
- ✓8 green olives
- ✓16 raisins
- ✓8 prunes
- ✓Enough banana leaves to wrap; the script indicates approximately 16 large leaves
- ✓1 cup of water to adjust the dough
- ✓4 cups of water for steaming
- ✓Banana leaf strips or heat-resistant kitchen string to tie
02
Step-by-step method
- 01
Clean the banana leaves with a damp cloth
Clean the banana leaves with a damp cloth. Pass them over low heat or a hot skillet for a few seconds, without burning them, to soften them. If they are too large, cut eight double squares of approximately 30 cm and set them aside.
- 02
Prepare the marinade by blending the tomatoes, onion, sweet pepper, ...
Prepare the marinade by blending the tomatoes, onion, sweet pepper, garlic, annatto, 1 teaspoon of salt, black pepper, cumin, and sour orange juice.
- 03
Place the pork in a container, pour the marinade over it, and let it rest ...
Place the pork in a container, pour the marinade over it, and let it rest for at least 30 minutes. To intensify the flavor, you can let it rest for 1 hour in the refrigerator.
- 04
Prepare the dough in a large container
Prepare the dough in a large container. Add the melted pork lard and integrate it with clean hands or a heat-resistant spoon. Incorporate the 2 teaspoons of salt and, gradually, the cup of water. Mix until you get a soft, humid, and easy-to-spread dough, but not liquid.
- 05
Heat a large pot with the pork and its marinade
Heat a large pot with the pork and its marinade. Cook over medium heat for approximately 25 minutes, until the meat is partially cooked and the sauce has thickened. Do not dry it out, as the pork will finish cooking inside the nacatamale. If the marinade sticks to the bottom, reduce the heat and add a small stream of the reserved water for steaming.
- 06
Organize the fillings
Organize the fillings: potato slices, cooked al dente rice, olives, raisins, and prunes.
- 07
To assemble each nacatamale, place two banana leaves crossed
To assemble each nacatamale, place two banana leaves crossed. Put approximately 3/4 cup of dough in the center and spread it to form a thick rectangle.
- 08
Place a piece of pork with some of its sauce, 2 or 3 potato slices, 1/4 cup of ...
Place a piece of pork with some of its sauce, 2 or 3 potato slices, 1/4 cup of rice, 1 olive, 2 raisins, and 1 prune on top of the dough. Do not overfill the package to facilitate closure.
- 09
Fold the long sides of the leaves over the filling first and then ...
Fold the long sides of the leaves over the filling first and then the ends, forming a firm package. Tie it with banana leaf strips or heat-resistant kitchen string. Repeat the process with the remaining seven nacatamales.
- 10
Place a steamer basket, a steamer, or several folded banana leaves in ...
Place a steamer basket, a steamer, or several folded banana leaves in the bottom of a large pot. Pour in the 4 cups of water, making sure not to cover the nacatamales.
- 11
Arrange the packages with the closure facing up, cover the pot, and cook ...
Arrange the packages with the closure facing up, cover the pot, and cook over medium-low heat for approximately 1 hour and 30 minutes. Check occasionally that the pot has water; if necessary, add more hot water from the side without directly wetting the packages.
- 12
Check the cooking
Check the cooking: the dough should be firm and come off the leaf easily, and the potatoes should be tender.
- 13
Let the nacatamales rest for 10 minutes before opening them
Let the nacatamales rest for 10 minutes before opening them. Unwrap them carefully, keeping the leaves away from your face because the steam will be very hot. Serve them hot on their own leaves.
- The dough should be humid, flexible, and easy to spread, but not liquid.
- If the dough cracks when pressed, it needs a few more tablespoons of water. If it sticks too much, let it rest for a few minutes to firm up.
- The rice should be cooked al dente, as it will absorb moisture during cooking.
- Cut the potatoes into slices of similar thickness so that they cook evenly.
- Do not overfill the packages: this will make it easier to close them and prevent water from entering.
- The wrapping should be closed but not too tight, allowing the dough to expand.
- Check that the pot has water throughout cooking and add only hot water if necessary.
- Open the nacatamales carefully to avoid burns from the steam.
- In Nicaragua, they are usually served as a hearty breakfast or special meal, accompanied by coffee.