NicaraguanBrunch

Recipe Story

origins & traditions

Nacatamal is Nicaragua's beloved national dish, a large steamed tamale that represents the soul of Nicaraguan cuisine. Unlike Mexican tamales, nacatamales are substantial meal-sized portions featuring a flavorful masa dough made from corn mixed with seasoned pork and chicken, rice, potatoes, bell peppers, onions, and aromatic spices. Each nacatamal is carefully wrapped in banana leaves and steamed for hours until perfectly cooked. The result is a moist, aromatic bundle bursting with layers of flavor. Traditionally enjoyed on Sunday mornings with coffee, nacatamales bring families together and are often made in large batches for special occasions. The preparation is a labor of love that connects generations, with recipes passed down through families. Every bite delivers a perfect balance of tender meat, seasoned masa, and vegetables, all infused with the distinctive aroma of banana leaves.

Instructions

step by step

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Prepare the masa: In a large bowl, mix masa harina with lard or vegetable shortening, chicken broth, salt, and achiote powder until smooth and spreadable. Set aside.
Season the meats: Cut pork and chicken into 2-inch pieces. Season with salt, black pepper, cumin, and garlic. Let marinate for 30 minutes.
Prepare vegetables: Dice potatoes, bell peppers, onions, and tomatoes. Slice garlic thinly.
Prepare banana leaves: Clean banana leaves and cut into 12-inch squares. Pass briefly over flame or hot burner to make pliable.
Assemble nacatamales: Place banana leaf square on work surface. Spread 1/2 cup masa in center, leaving 3-inch border.
Add fillings: Top masa with rice (2 tablespoons), pork pieces (2 ounces), chicken pieces (2 ounces), potato chunks, bell pepper strips, onion slices, tomato pieces, and mint leaves.
Wrap securely: Fold banana leaf sides over filling, then fold ends to create sealed packet. Tie with kitchen string.
Steam: Arrange nacatamales standing upright in large steamer pot. Add water to bottom (not touching nacatamales). Cover and steam for 3 hours, checking water level periodically.
Test doneness: Nacatamal is ready when masa is firm and pulls away cleanly from banana leaf.
Serve hot: Let rest 5 minutes before unwrapping. Serve with pickled cabbage and hot sauce.

Nacatamal de Cerdo y Pollo

4.7 (17)

Traditional Nicaraguan steamed tamales filled with seasoned pork, chicken, rice, potatoes, and vegetables wrapped in banana leaves for a hearty brunch centerpiece.

hard

4h 30m

12 servings

Ingredients

0 of 14 checked

Masa Dough

4 cups flour, masa harina
1 1/2 cups shortening, softened

Protein

500 grams chicken-breast, cut into 2-inch pieces
500 grams pork-chops, cut into 2-inch pieces

Filling

1 cups rice-white, uncooked

Vegetables

3 pieces potatoes, peeled and diced
2 pieces bell-peppers, sliced into strips
2 pieces onions, sliced
3 pieces tomatoes, diced

Seasonings

8 cloves garlic, minced
2 teaspoons cumin, ground
1 teaspoons oregano, dried
1 teaspoons black-pepper, ground
2 teaspoons salt

Chef Tips

expert advice

•Nacatamales are best made in large batches and freeze beautifully for up to 3 months.

•The key to perfect masa is achieving the right fat-to-masa ratio for moisture.

•If masa is too dry, add more broth; if too wet, add more masa harina.

•Traditional lard creates the most authentic flavor, but vegetable shortening works well.

•Achiote gives the characteristic orange-red color.

•Banana leaves can be found frozen in Latin markets.

•If unavailable, substitute with parchment paper, though flavor will differ.

•The long steaming time is essential for developing flavors and achieving proper texture.

•Many families add prunes, raisins, olives, or capers for additional complexity.

•Leftover nacatamales reheat exceptionally well.

•Serve with Nicaraguan coffee and cuajada (fresh cheese) for an authentic experience.

Nicaraguan

⭐ Highly Rated

1h 30mmedium