Breakfast
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Nicaraguan Nacatamal Recipe
A traditional dish made of corn dough stuffed with pork, rice, potatoes, and vegetables, wrapped in plantain leaves.
Prep Time
1 hour
Cook Time
4 hours
Servings
10
About this Recipe
The Nacatamal is the crown jewel of Nicaraguan Sunday breakfasts. Unlike the smaller Mexican tamale, the Nacatamal is a large, pillow-shaped parcel wrapped in plantain leaves, which impart a subtle, tea-like flavor to the corn dough. It is a labor of love, often prepared on Saturdays to be steamed overnight and enjoyed the following morning with fresh bread and coffee.
Historically, this dish has indigenous roots, evolving from simple corn dough preparations to the complex, ingredient-rich version we know today after the Spanish introduction of pork and other ingredients. It is a complete meal in itself, containing meat, starch, and vegetables. Sharing a Nacatamal is a gesture of hospitality and community, often reserved for weekends and special occasions due to the time-intensive preparation required.
Historically, this dish has indigenous roots, evolving from simple corn dough preparations to the complex, ingredient-rich version we know today after the Spanish introduction of pork and other ingredients. It is a complete meal in itself, containing meat, starch, and vegetables. Sharing a Nacatamal is a gesture of hospitality and community, often reserved for weekends and special occasions due to the time-intensive preparation required.
1 Ingredients
- 5 lbs corn masa
- 2 lbs pork shoulder
- 1 cup rice, soaked
- Potatoes, sliced
- Tomatoes, sliced
- Onions, sliced
- Mint leaves
- Plantain leaves for wrapping
2 Instructions
1
Prepare Masa
Mix corn masa with lard and sour orange juice until smooth.
2
Assemble
Place a scoop of masa on a plantain leaf. Add pork, rice, potato, tomato, onion, and mint.
3
Wrap & Cook
Fold the leaves into a pillow shape and tie with twine. Boil for 4 hours.
Nutrition Facts
Calories
600 kcal
Protein
20g
Carbs
50g
Fat
30g
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