Nacatamal is a traditional dish from Nicaragua consisting of a corn cake filled with meat, potatoes, rice, and vegetables wrapped in plantain leaves. Its distinctive aroma and flavor make it a delicious choice for special celebrations.
Nacatamal is a traditional Nicaraguan dish, appreciated for its delicious combination of ingredients.
It is usually prepared on special occasions and shared with family or friends. Its unique aroma and flavor make it a popular choice in the region.
Nacatamal
Ingredients
24 Corn
1 ½ pound of Pork loin
200 grams of Pork lard
250 grams of Rice
3 Large potatoes
3 Tomato
2 Onion
3 Bell pepper
2 Garlic heads
30 grams of Annatto
2 Orange (juice extracted)
Preparation
Step 1 : To prepare the tamales, first grind the corn, dry it, and grind it again.
Step 2 : Then, slowly incorporate the melted lard along with sliced onions, chopped garlic, and salt to taste.
Step 3 : Next, cut the pork loin into small pieces and marinate it with a mixture of annatto, bitter orange, grated onion, crushed garlic, and salt to taste.
Step 4 : Prepare rice traditionally and set it aside for assembly.
Step 5 : Then, wash plantain leaves, devein them, and dry them on a griddle or stove to soften and make them more manageable.
Step 6 : To assemble the tamales, place two crossed plantain leaf pieces in a cross shape, add a generous spoonful of dough, pieces of pork loin, rice, bell pepper, onion, potato, sliced tomato, chili pepper, and mint.
Step 7 : Fold the leaf into four parts and tie it with fine twine.
Step 8 : Cook the tamales in a pot for 4 hours and serve hot.
