Nacatamals are a Nicaraguan specialty, similar to a tamal.  This evening we would have the opportunity to make Nacatamals as well as have a feast with our travel companions and hosts.

Nacatamals are prepared in homes in rural communities and often sold to neighbors on Saturdays. Our master chefs  this evening are sisters that prepare Nacatamals for sale in the community.  Nacatamals are traditional for special occasions and served to demonstrate hospitality to friends and visitors. Nacatamals are a full meal and are traditionally served with Nicaraguan coffee. These are quite different from the tamales I have enjoyed for many years.

We each made our own Nacatamal but due to the long cooking time, our creations were to be enjoyed (or tolerated) by the locals the next day. We were served perfect Nacatamals made by our hostesses that morning. They were flavorful and, oh, so filling.

My sister-in-law and her husband, and other travel companions have made them at home with great success.  One day, I too, will try, but today I will just enjoy the memory.

NACATAMALS

Masa (Dough)

• Masa harina — 6 cups
• Lard or shortening — 1 cup
• Salt — 1 tablespoon
• Sour orange juice (see variations) — 1/2 cup
• Chicken stock or broth — 4-5 cups

Filling

• Pork butt, cubed — 3 pounds
• Salt and pepper — to season
• Rice, soaked in warm water for 30 minutes — 3/4 cup
• Potatoes, peeled, sliced into 1/4-inch rounds — 1/2 pound
• Onion, sliced into 1/4-inch rounds — 1
• Bell pepper, sliced into 1/4-inch rounds — 2
• Tomatoes, sliced into 1/4-inch rounds — 2
• Mint — 1 bunch

Assembly

• Banana leaves, hard spine removed and cut into 10×10-inch rectangles — 12 pieces OR
• Aluminum foil, cut into 10×10-inch rectangles — 12 pieces
• METHOD

• Masa Variations: This recipe uses masa made from masa harina flour. If you can find fresh masa, definitely use that instead. The flavor and texture will be better. A variety of ingredients can be added to the masa do give it more flavor. Substitute milk for some or all of the chicken stock. Add some chopped, cooked bacon, along with its fat. Add a cup or two of mashed potatoes to the dough. Mix in some chopped and sautéed onions, garlic or chile peppers.
• Meat Variations: Use chicken instead of pork. For more flavor, season the meat with some sour orange juice, ground achiote or paprika, cumin and minced garlic.
• Filling Variations: Many recipes call for adding a few green olives and raisins or prunes to the filling. Other ingredients sometimes added are capers, sliced hot chiles and even pickles.
• Vegetarian Nacatamales: eliminate meat, use butter, shortening or vegetable oil instead of lard and water or milk instead of chicken stock. You won’t find many Nicaraguans who will even touch this version.
• Wrapping: Banana leaves can be found in the frozen section of many Latino and Asian markets. If they aren’t available in your area, you can use a double layer of aluminum foil alone. You won’t get the extra flavor the banana leaves add though. In Central America, nacatamales are usually wrapped in banana leaves alone and tied like a package with twine or the spines from the banana leaves.
• Sour Orange Substitute: If you can’t find sour orange (naranja agria) juice, substitute the juice of 1 orange and 2 limes.

Recipe from http://www.whats4eats.com/breads/nacatamales-recipe