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Name: Nacatamal
Total time: 4 h 30 min
Yield: Serves 8
Cuisine: Nicaragua
Ingredients: 500 g masa harina; 800 g pork shoulder; 150 g white rice; 300 g potatoes; 1 onion; 2 tomato; 1 green bell pepper; 4 cloves garlic; 2 tbsp annatto seeds; 120 ml sour orange juice; 1 small bunch fresh mint; 8 large pieces banana leaves; 2 tsp salt; 80 g lard

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Nicaragua4 h 30 minServes 8之前做过

Nacatamal

食材14

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

谷物肉类蔬菜香料与酱料水果其他

做法

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