Nacatamales or Honduran tamales are a traditional dish prepared for big celebrations like Christmas and New Year's.
Their preparation requires time and dedication, but the final result is a delicacy worth sharing with family.
Honduran Nacatamales
Ingredients
2 ½ pounds of Corn flour
1 ½ cup of Pork lard
1 Large onion
1 Large green chili
½ Cilantro bunch
3 Garlic cloves
1 pinch Salt
Water
2 pounds of Pork or chicken meat
½ pound of Prepared dough (taken from the white dough prepared earlier)
1 Large tomato
1 Large onion
1 Cilantro bunch
5 Garlic cloves or more if desired
2 Large green sweet chili
2 teaspoons teaspoons of Achiote or more if additional color is needed
Cumin, salt, and pepper
2 cups of Partially cooked rice
2 cups of Stuffed olives
3 Large potatoes, cut into cubes or julienne
1 can of Peas
½ cup of Chickpeas
1 cup of Raisins
Banana leaves or plantain leaves for wrapping
1 pinch Pepper
Preparation
Step 1 : To prepare the Nacatamales, start by blending the garlic, onion, sweet chili, and cilantro with a little water.
Step 2 : Next, dissolve the lard in a pan and remove from heat.
Step 3 : In a large pot, place the corn flour and add water until fully dissolved, seasoning with salt, pepper, and the previously blended spices.
Step 4 : Bring the mixture to medium heat and add the melted lard, stirring continuously with a wooden spoon to prevent the dough from clumping.
Step 5 : If the dough dries during cooking, add a little more lard and keep stirring until you get a smooth consistency.
Step 6 : Once ready, remove from heat and let 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 spices, letting it marinate if possible overnight.
Step 9 : Then, cook the meat along with other ingredients like cumin, pepper, salt, and achiote.
Step 10 : To make the red recado, take a 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 achieve a reddish dough.
Step 11 : Cook the mixture over the same heat as the first dough, adding more lard if needed until achieving the desired consistency.
Step 12 : To assemble the Nacatamales, place a piece of banana leaf in the center, add a portion of white dough, followed by the filling, then fold the ends of the leaf, tying them with strips of the same leaf.
Step 13 : Cook the Nacatamales in a boiling water pot for 30 to 45 minutes.
Step 14 : Once ready, they can be enjoyed with family.
