Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanSnack
Recipe Story
origins & traditionsNacatamales de Queso are a cherished Nicaraguan tradition, featuring corn masa dough enriched with butter and stuffed with a savory blend of melted cheese, bell peppers, onions, and aromatic spices. Each nacatamal is carefully wrapped in banana leaves, which impart a subtle earthy flavor during steaming. Unlike their meatier cousins, these cheese-filled versions offer a lighter yet equally satisfying experience. The masa becomes tender and fluffy while the cheese filling melts into a creamy center. Often enjoyed as a mid-morning or afternoon snack, nacatamales bring families together and represent the heart of Nicaraguan home cooking. The preparation is a social activity, with multiple generations gathering to assemble these delicious parcels. Serve with curtido (pickled cabbage) and a cup of hot coffee for an authentic experience.
Instructions
step by step0/8 done
Prepare the masa: In a large mixing bowl, combine 4 cups masa harina with warm water gradually, kneading until smooth. Add melted butter and salt, mixing until well incorporated. The dough should be soft and pliable. Set aside covered.
Prepare the filling: Dice cheese into small cubes. Finely chop onions, bell peppers, and tomatoes. In a bowl, mix vegetables with cumin, oregano, and black pepper.
Prepare banana leaves: If using fresh leaves, pass them briefly over an open flame to make them pliable. Cut into 12x12 inch squares. Clean and dry thoroughly.
Assemble nacatamales: Place a banana leaf square shiny side down. Spread 1/2 cup masa in the center, forming a rectangle. Add 2-3 tablespoons cheese and vegetable filling in the middle.
Fold the nacatamal: Bring the two long sides of the leaf together over the filling, then fold the ends underneath to create a secure packet. Tie with kitchen string or strips of banana leaf.
Steam the nacatamales: Arrange packets in a large steamer basket, standing upright or layered. Fill steamer pot with water below basket level. Cover tightly and steam for 90 minutes, checking water level periodically.
Check doneness: Nacatamal is ready when masa pulls away easily from the banana leaf and feels firm to touch.
Rest and serve: Let nacatamales rest 5 minutes before unwrapping. Serve hot with pickled vegetables on the side.
Nacatamales de Queso
4.5 (25)
Traditional Nicaraguan masa dumplings filled with seasoned cheese and vegetables, wrapped in banana leaves and steamed to perfection. A beloved snack that showcases the rich flavors of Nicaragua.
medium
2h 15m
8 servings
Ingredients
0 of 10 checked
Masa Dough
- 4 cups flour, masa harina
- 8 tablespoons butter, melted
- 2 teaspoons salt
Filling
- 3 cups cheese-mozzarella, diced into small cubes
- 2 pieces bell-peppers, finely diced
- 1 pieces onions, finely diced
- 2 pieces tomatoes, diced
Seasoning
- 1 teaspoons cumin, ground
- 1 teaspoons oregano, dried
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For best results, use fresh masa from a Latin market or prepare masa from masa harina.
•The consistency should be spreadable but not too wet.
•Banana leaves can be found frozen in Latin or Asian markets; plantain leaves work as a substitute.
•If leaves tear, use two layers.
•Add a piece of bell pepper or olive on top of the filling before wrapping for traditional presentation.
•The longer steaming time ensures the masa cooks through completely.
•Leftover nacatamales can be frozen in their banana leaves for up to 3 months.
•Some cooks add a small piece of boiled potato or rice to the filling for extra heartiness.
•For a richer flavor, substitute some of the water in the masa with chicken or vegetable broth.
•Traditional accompaniments include Nicaraguan coffee and fresh cream.
