Mini Nacatamales are a small and delicious version of this Central American typical dish.
Filled with pork meat, vegetables, and seasonings, wrapped in banana leaves and steamed, they are a delight you can't miss to try.
Mini Nacatamales
Ingredients
1 Green morrón chile
2 Yellow onions
1 pound of Potatoes
230 grams of Capers
1 Red morrón chile
1 cup of Pineapple juice
1 cup of Parmesan cheese
1 cup of Mozzarella cheese
3 pounds of Corn flour
20 Dried prunes
2 Large carrots
1 teaspoon of Salt
1 teaspoon of Spices
2 pounds of Pork shank
1 pound of Pork lard
1 Cilantro bunch
2 pounds of Banana leaves
6 Garlic cloves
Achiote to taste
Preparation
Step 1 : Cut the meat into large chunks.
Step 2 : Then, blend half of the seasonings, including green chile and onion.
Step 3 : Next, cook the meat over medium heat, adding pineapple juice, achiote, salt, and spices.
Step 4 : Blend the green and red morrón chiles with onion, adding pepper to the mix.
Step 5 : In a large pot, mix corn flour with seasonings, gradually adding Parmesan cheese and then pork lard until achieving a smooth dough.
Step 6 : Taste and adjust with salt and pepper as needed.
Step 7 : For assembling, fill the banana leaves with the dough and prepared ingredients, tie them, and steam for about an hour.
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