Entree: Nicaragua – Southern Culinary Region – Nacatamal (Nicaraguan steamed corn masa parcels filled with seasoned pork, rice, and vegetables wrapped in plantain leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 3 hrs

Additional 2 hrs

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (900 g) fresh nixtamalized corn masa
- 1 cup (225 g) pork lard or vegetable shortening
- 2 tbsp (30 ml) achiote (annatto) oil
- 1 1/2 tsp (8 g) salt
- 2 lb (900 g) pork shoulder, cut into 1/2-inch (1.3 cm) pieces
- 1 cup (240 ml) bitter orange juice or a mix of 1/2 cup (120 ml) orange juice and 1/2 cup (120 ml) lime juice
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (6 g) ground cumin
- 2 tsp (4 g) dried oregano
- 1/2 tsp (2 g) black pepper
- 1 large (about 10 oz (280 g)) onion, thinly sliced
- 1 cup (185 g) cooked long-grain white rice
- 1/2 cup (75 g) pimiento-stuffed olives, chopped
- 1/4 cup (30 g) capers, drained
- 1/2 cup (80 g) raisins or prunes, chopped (optional)
- 1/2 cup (120 ml) chicken stock (to moisten filling if needed)
- 2–3 banana or plantain leaves, trimmed and softened (for wrapping)
- Kitchen twine or strips of banana leaf for tying
- Additional salt to taste

Show original ingredient measurements

- 6 cups (900 g) fresh nixtamalized corn masa
- 1 cup (225 g) pork lard or vegetable shortening
- 2 tbsp (30 ml) achiote (annatto) oil
- 1 1/2 tsp (8 g) salt
- 2 lb (900 g) pork shoulder, cut into 1/2-inch (1.3 cm) pieces
- 1 cup (240 ml) bitter orange juice or a mix of 1/2 cup (120 ml) orange juice and 1/2 cup (120 ml) lime juice
- 4 cloves (12 g) garlic, minced
- 1 tbsp (6 g) ground cumin
- 2 tsp (4 g) dried oregano
- 1/2 tsp (2 g) black pepper
- 1 large (about 10 oz / 280 g) onion, thinly sliced
- 1 cup (185 g) cooked long-grain white rice
- 1/2 cup (75 g) pimiento-stuffed olives, chopped
- 1/4 cup (30 g) capers, drained
- 1/2 cup (80 g) raisins or prunes, chopped (optional)
- 1/2 cup (120 ml) chicken stock (to moisten filling if needed)
- 2–3 banana or plantain leaves, trimmed and softened (for wrapping)
- Kitchen twine or strips of banana leaf for tying
- Additional salt to taste

Instructions

1. Prepare the leaves by passing them briefly over an open flame or blanching in hot water until pliable, then cut into 12 large rectangles and pat dry.
2. Make the pork marinade: combine bitter orange juice, minced garlic, cumin, oregano, black pepper, and 1 tsp (5 g) salt; toss the pork pieces in the marinade and refrigerate at least 2 hours or overnight.
3. Heat achiote oil in a skillet over medium heat, brown the marinated pork pieces in batches until seared and partially cooked, about 6–8 minutes; remove and set aside. In the same pan sauté the sliced onion until translucent, then return pork to pan, add chicken stock and simmer 10–12 minutes until sauce reduces; adjust salt and fold in olives, capers, and raisins/prunes if using. Allow filling to cool slightly.
4. Make the masa: beat masa with lard and remaining 1/2 tsp (3 g) salt until light and spreadable; test by dropping a small spoonful in cold water—if it floats, the masa is ready; if not, beat in a little more lard.
5. Assemble nacatamales: lay a banana leaf rectangle shiny side up, spread about 1/2 to 3/4 cup (125–180 g) masa in the center into a 4x5 inch oval, add 2–3 tbsp (30–45 g) cooked rice, then 3–4 oz (85–115 g) of the pork filling. Fold the leaf lengthwise and then ends to form a tight parcel; tie with kitchen twine or a leaf strip. Repeat to make 12 nacatamales.
6. Arrange parcels seam-side down in a large steamer with some water and a rack or plantain leaves under them to prevent direct contact with boiling water; cover and steam gently for 2 to 3 hours, checking water level and adding boiling water as needed.
7. When fully steamed, remove nacatamales and let rest 15–20 minutes before unwrapping. Serve warm, unwrapped at the table, with optional hot sauce or pickled onions.