Nacatamal (Nicaraguan Tamale)

Nicaragua''s giant tamale — masa dough stuffed with pork, rice, potatoes, and olives, wrapped in banana leaves.

Ingredients

• Masa: 4 cups masa harina, 1 cup lard, 1 cup pork broth, salt, achiote (annatto) for color
• Filling: 1 lb pork shoulder, sliced thin and marinated in garlic, onion, tomato, bell pepper
• 1/2 cup rice, par-cooked
• 2 potatoes, sliced
• Green olives, capers, raisins, mint leaves
• Banana leaves for wrapping

Method

1. Prepare masa: beat lard until fluffy. Add masa, broth, salt, achiote. Mix until spreadable.

2. Soften banana leaves over a flame or in hot water.

3. Spread masa on banana leaf. Layer pork, rice, potato, olives, capers, raisins, mint.

4. Fold banana leaf into a tight package. Tie with string.

5. Boil or steam 2.5-3 hours.

What You're Practicing

• Nacatamales are a weekend family project — everyone helps assemble.
• The banana leaf imparts a subtle, earthy flavor that corn husks cannot replicate.
• Each nacatamal is a complete meal in a package.