Nacatamal

Shopping list

• 300 g masa harina (corn flour)

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• 80 g lard or vegetable fat — softened

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• 200 ml chicken stock — warm

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• 300 g pork shoulder — cut into 8 small pieces

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• 60 ml bitter orange juice — or lime juice

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• 2 clove garlic — minced

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• 0.5 tsp ground cumin

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• 1 tsp salt — divided

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• 80 g white rice — uncooked, rinsed

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• 1 piece potato — small, peeled and sliced

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• 0.5 piece red pepper — sliced into strips

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• 1 piece tomato — small, sliced

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• 8 piece fresh mint — leaves

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• 8 piece banana leaves — 20×25 cm, briefly wilted over flame

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• 4 piece green olives — pitted

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• 2 tbsp raisins

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Step by step

1. 1

   Marinate the pork pieces in the bitter orange juice, garlic, cumin, and half the salt for at least 1 hour, refrigerated.

2. 2

   In a large bowl, combine the masa harina, lard, remaining salt, and enough warm chicken stock to make a soft, spreadable dough. Knead for 2– 3 minutes until smooth. Cover and set aside.

3. 3

   Lay out a banana leaf square, shiny side up. Spread about 100 g of masa dough in the centre to form a rectangle roughly 12×15 cm.

4. 4

   Top the masa with a small handful of uncooked rice, 1–2 pieces of marinated pork, a few slices of potato, strips of red pepper, a tomato slice, 2 mint leaves, 1 olive, and a few raisins.

5. 5

   Fold the banana leaf over the filling to form a neat parcel: fold the sides in first, then roll from the bottom up. Secure with kitchen string.

6. 6

   Repeat with remaining ingredients to make 4 nacatamales in total.

7. 7

   Bring a large pot of water to the boil. Place a steamer basket or rack inside.

8. 8

   Arrange the wrapped nacatamales in the steamer, cover tightly, and steam over medium heat for 3 to 3.5 hours, checking water level occasionally and topping up as needed.

9. 9

   Remove from the steamer and let rest for 5 minutes. Unwrap carefully and serve hot, traditionally with coffee.