Nacatamal

Ingredients

A nacatamal is made up of mostly nixtamalized corn masa (a kind of dough traditionally made from a process called nizquezar) and lard, but includes seasonings such as salt and achiote (annatto). This combination is traditionally cooked in a large batch over a wood fire. The result becomes the base for the nacatamal and it is also referred to as masa. This base is ladled onto plantain leaves used for wrapping into large individual portions. The leaves undergo their own preparation separately. Before a nacatamal can be wrapped and brought to the last stage of the cooking process, it must be filled. The filling usually consists of annatto-seasoned pork meat, rice, slices of potatoes, bell peppers, tomatoes, and onions; olives, spearmint sprigs, and chile congo, a very small, egg-shaped chile found in Nicaragua. On occasion, prunes, raisins or capers can be added. The masa and filling are then wrapped in the plantain leaves, tied with a string, and made into pillow-shaped bundles - nacatamales. They are then steamed or pressure-cooked for several hours. The entire process is very labor-intensive and it often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it.

Today it is common to wrap Nacatamales in both banana leaf and aluminum foil before boiling. Boiling takes up to 5 hours and at the midway point the Nacatamales are rotated top to bottom - bottom to top to facilitate even cooking.

Pindongo, no-chile option

Nacatamales can also be made pindongo (with no pork) for religious reasons like the Nicaraguan-Jewish community or with no chile, for people with sensitive stomachs.