Nacatamales, are famous steamed corncakes emerge in Honduras and Nicaragua. These foods are greater, occupied with vegetables and meat in which banana leaves are steam together with. These foods are utmost prepare as a Sunday meal, weddings meal and some large occasions. Prepares ten to twelve of these foods.
Ingredients:
Masha
• 6 cups Masha harina
• 4 oz Bitter orange
• 1 cup Lard
• 4 cups Chicken stock
• 1 tbsp. salt
Filling:
• 3 lbs. Pork Shoulders
• ¾ Rice, that has been steeped in hot water for 30 minutes
• 2 Bell peppers (cut into ¼ inch)
• 2 Tomatoes (cut into ¼ inch)
• Salt and pepper (to season)
• ½ lb Peeled potatoes (cut into ¼ inch)
• 1 Onion (cut into ¼ inch)
• 1 bunch Mint
Instructions:
- Inside the bowl of an electric mixer, put together the masa lard and salt.
- Mix on a little speed to integrate the stocky into the masa and yield it a farinaceous texture.
- Also, to the little speed mixer, put together bitter orange fluid and plenty chicken broth to produce a tender humid dough. It could be somehow stable than crunch potatoes. The speed of the mixer should increase a little for like two to three minutes. Make sure the bowl is cover and put the masa apart to have a nap for not less than 30 minutes.
- Add the pepper with salt to the pork. Let the rice be a drain. Gather together all the filling constituents and gather all items on the work surface. call together relatives for assistance.
- Array the leaf of the banana with the plain part facing up. Put little measure of the masa at the center of the leaf and use a moistened hand, and extend it out. Add about a glassful of meat on masa and spit one or two tsp of rice to the pork. Put one or two cuts of potato on the meat and add one or two cuts onion.
- Add about bits of pepper and a tomato slice. Add with it some small mint leaves. Wrap the leaf in the form of a rectangle. Do not allow the wrap to be too tightly.
- Put the tamal be in the center of the foil and fold it in the manner of banana leaf.Put together little water to a pot big enough to occupy all the food. Put the food and let it boil on high temperature. Shroud and reduce the temperature, reduce heat to low and cook for three to four hours. Put more water to avoid the cooking utensils from dry.Move the nacatamales out of the pot, remove their wrapping and serve it hot.
Masha Variations:
This food is prepared from Masha flour. To get better texture with flavor, fresh masa is preferred.