Pork Nacatamales are a culinary delight from the Central American region. This dish consists of a corn dough filled with pork, rice, vegetables, and seasonings, all wrapped in banana leaves and steamed.
It is an elaborate recipe, but the final result is simply spectacular.
Pork Nacatamales
Ingredients
5 cups of Corn flour
1 cup of Pork or vegetable lard
½ cup of Cooked rice
1 cup of Cooked and diced skinless potato
8 Pitted olives
½ cup of Chopped carrot
Banana leaves for wrapping
Cane or string for wrapping
½ cup of Cilantro leaves
1 cup of Chopped yellow onion
1 tablespoon of Ground garlic
½ cup of Chopped green chili
¼ cup of Apple juice
½ cup of Chopped tomato
2 cups of Chicken, beef, or pork broth
1 cup of Chopped yellow onion
1 tablespoon of Ground garlic
½ cup of Chopped green chili
½ cup of Chopped tomato
3 tablespoons of Achiote powder
1 cup of Chicken, beef, or pork broth
1 pound of Pork leg
¼ cup of Pineapple juice
1 cup of Chopped red onion
½ cup of Chopped radish
2 tablespoons of Chopped cilantro
2 Lemon
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the tamales, first mix red onion, radish, cilantro, and lime juice in a bowl, seasoning with salt and pepper to taste.
Step 2 : Then, blend cilantro, onion, garlic, green chili, apple juice, tomato, and selected broth until smooth.
Step 3 : Add this mixture to the corn flour and combine in a bowl.
Step 4 : Set aside 4 to 5 tablespoons of the mixture.
Step 5 : In a large pot, melt the lard and add the masa, mixing to incorporate the fat.
Step 6 : Cook over medium heat, stirring constantly for 10 to 15 minutes.
Step 7 : Meanwhile, blend onion, garlic, green chili, pineapple juice, tomato, achiote, and broth until smooth.
Step 8 : Cut the pork into cubes and season with salt, pepper, and cumin.
Step 9 : Sear the meat in a large skillet over high heat, then add the blended mixture and cook over medium for 10 minutes.
Step 10 : Remove the meat and set aside the liquid.
Step 11 : Add the reserved masa portion to the meat cooking liquid, cooking for 5 to 8 minutes over medium heat to form a sauce.
Step 12 : Lay out clean banana leaves and pass them through steam.
Step 13 : Place two leaves in a cross shape and in the center add the masa, pork, rice, carrot, potato, and sauce, sealing with more masa.
Step 14 : Wrap with banana leaves and securely tie with cane.
Step 15 : Place banana leaves at the bottom of a pot, add the tamales, and cover with additional banana leaves.
Step 16 : Add water until it nearly fills the pot halfway and steam the tamales.
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