Nacatamales or Honduran tamales are a traditional dish prepared for big celebrations like Christmas and New Year.
Their preparation requires time and dedication, but the final result is a delicacy worth sharing with family.
Honduran Nacatamales
Ingredients
2 ½ pounds of Cornmeal
1 ½ cup of Pork fat
1 Large onion
1 Large green chili
½ Cilantro bunch
3 Garlic cloves
1 pinch of Salt
Water
2 pounds of Pork or chicken meat
½ pound of Prepared dough (use the white dough prepared earlier)
1 Large tomato
1 Large onion
1 Cilantro bunch
5 Garlic cloves or more if preferred
2 Large green sweet chili
2 teaspoons of Achiote or more if more color is desired
Cumin, salt, and pepper
2 cups of Semi-cooked rice
2 cups of Stuffed olives
3 Large potatoes, cut into cubes or juliennes
1 can of Green peas
½ cup of Chickpeas
1 cup of Raisins
Banana or plantain leaves for wrapping
1 pinch of Pepper
Preparation
Step 1 : For the preparation of Nacatamales, start by blending the garlic, onion, sweet chili, and cilantro with a little water.
Step 2 : Next, dissolve the pork fat in a skillet and remove from heat.
Step 3 : In a large pot, place the cornmeal and add water until completely dissolved, seasoning with salt, pepper, and the previously blended seasonings.
Step 4 : Cook the mixture over medium heat, adding the melted fat, and stir continuously with a wooden spoon to prevent the dough from clumping.
Step 5 : If the dough dries out during cooking, add a little more fat and keep stirring until a smooth consistency is achieved.
Step 6 : Once ready, remove from heat and let it cool.
Step 7 : For the filling, blend the onion, garlic, chili, cilantro, and tomato with a little water.
Step 8 : Cut the pork into small pieces and season with the blended mixture, letting it rest if possible for a day beforehand.
Step 9 : Then, cook the meat together with other ingredients like cumin, pepper, salt, and achiote.
Step 10 : To prepare the sauce, take one-third of the previously prepared white dough and place it in a pot, adding the juice from the cooked meat, dissolving achiote in water, and adding it to get a reddish dough.
Step 11 : Cook the mixture over the same heat as the first dough, adding more fat if necessary until reaching the desired consistency.
Step 12 : To assemble the Nacatamales, place a piece of leaf in the center, add some white dough, followed by the filling, then fold the edges of the leaf and tie them with strips of the same leaf.
Step 13 : Cook the Nacatamales in a pot of boiling water for 30 to 45 minutes.
Step 14 : Once ready, they can be enjoyed with family.
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