Nacatamales Any Banana Leaf Wrapped Central American Tamales

Unlock the authentic flavors of Central America with these Nacatamales, hearty banana leaf-wrapped tamales filled with a symphony of textures and tastes. This traditional recipe combines tender marinated chicken or pork, creamy masa dough, and a medley of vegetables like potatoes and carrots, all tied together with a subtly spiced tomato-based sauce. Wrapped in fragrant banana leaves and slowly steamed to perfection, these nacatamales boast a rich, comforting flavor that is worth every step of the process. Perfect for special occasions or a weekend culinary adventure, this recipe is a must-try for lovers of Latin American cuisine. Serve them warm and savor the vibrant, nostalgic taste of home-style tamales!

Nutriscore Rating: 73/100

Prep Time:120 mins

Cook Time:180 mins

Total Time:300 mins

Servings: 10

Ingredients

• 4 cups Masa harina (corn flour)
• 1.5 cups Lard or vegetable shortening
• 2 pounds Chicken or pork (cut into 2-inch pieces)
• 1 cup White rice (rinsed and soaked for 30 minutes)
• 2 medium Potatoes (peeled and diced into 1-inch cubes)
• 2 medium Carrots (peeled and thinly sliced)
• 1 medium White onion (finely diced)
• 1 medium Green bell pepper (finely diced)
• 4 cloves Fresh garlic (minced)
• 3 medium Tomatoes (peeled, deseeded, and pureed)
• 1 tablespoon Annatto powder (for coloring)
• 1 teaspoon Ground black pepper
• 1.5 tablespoons Salt
• 10 large Banana leaves (rinsed, cleaned, and softened over low heat)
• 1 roll String or kitchen twine (to tie the nacatamales)

Directions

Step 1

1. Prepare the masa dough: In a large bowl, mix the masa harina and salt. Gradually add warm water until a soft, pliable dough forms.

Step 2

2. Cream the lard: In another bowl, whip the lard or vegetable shortening until light and fluffy, then incorporate it into the masa dough, ensuring the mixture is smooth and well combined. Set aside.

Step 3

3. Season the meat: In a separate bowl, season the pork or chicken pieces with salt, pepper, and minced garlic. Let it marinate for 30 minutes.

Step 4

4. Prepare the rice: Rinse the rice thoroughly, soak it for 30 minutes, then drain it completely. Set aside.

Step 5

5. Cook the tomato base: In a skillet over medium heat, sauté the onion, bell pepper, and minced garlic until fragrant. Add the pureed tomatoes, annatto powder, and 1 teaspoon of salt. Simmer for 5-7 minutes until slightly thickened. Remove from heat.

Step 6

6. Assemble the nacatamales: Lay a banana leaf flat on a clean surface. Spread about 1/2 cup of the masa dough in the center, forming a rectangle. Add 1-2 pieces of seasoned meat, a small scoop of rice, a few potato cubes, carrot slices, and a spoonful of the tomato sauce.

Step 7

7. Wrap the nacatamales: Fold the banana leaf over the filling, folding the edges inward to create a secure rectangular parcel. Tie the bundle with string or kitchen twine to keep it sealed.

Step 8

8. Steam the nacatamales: Place the wrapped bundles in a large steamer pot, layering them carefully. Add enough water to steam but not submerge the tamales. Cover tightly with a lid and steam over low heat for 3 hours, checking periodically and adding additional water as needed.

Step 9

9. Serve: Once cooked, let the nacatamales rest for 15 minutes before serving. Cut the string, unfold the banana leaf, and enjoy!

Nutrition Facts

Serving size	(2627.0g)

Amount per serving	% Daily Value*
Calories	3984.0

Total Fat 53.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat g
Cholesterol 771.1mg	0%
Sodium 11427.4mg	0%
Total Carbohydrate 537.0g	0%
Dietary Fiber 51.6g	0%
Total Sugars 23.0g
Protein 343.1g	0%

Vitamin D 117.9IU	0%
Calcium 1028.9mg	0%
Iron 29.3mg	0%
Potassium 6260.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.0%

Protein: 34.3%

Carbs: 53.7%