Nacatamal

Ingrédients14

• masa harina500 g
• pork shoulder800 g
• white rice150 g
• potatoes300 g
• onion1
• tomato2
• green bell pepper1
• garlic4 cloves
• annatto seeds2 tbsp
• sour orange juice120 ml
• fresh mint1 small bunch
• banana leaves8 large pieces
• salt2 tsp
• lard80 g

Préparation

1. Cut the pork into large chunks and marinate with sour orange juice, minced garlic, salt, and a little annatto.
2. Fry the annatto in lard, strain the colored fat, and mix it into the masa with water and salt until soft and spreadable.
3. Cook the rice until just tender; peel and slice the potatoes; slice onion, tomato, and bell pepper.
4. Soften the banana leaves over heat, then spread a thick layer of masa on each leaf.
5. Place pork, rice, potato, vegetables, and a sprig of mint in the center of the masa.
6. Fold the leaves into tight rectangular packets and tie them securely with strips of leaf or kitchen string.
7. Steam the nacatamales over boiling water for about 3 hours, until the masa is firm and the pork is tender.
8. Rest briefly, then unwrap and serve hot.