Nacatamal (Nicaraguan Steamed Corn and Pork Parcel)

Ingredients

• 3 cups masa harina
• 1/2 cup pork lard, melted
• 1 1/2 cups warm chicken broth
• 2 tbsp achiote (annatto) paste, divided
• 1 1/2 tsp salt, divided
• 1 lb boneless pork shoulder, cut into 4 chunks
• 3 cloves garlic, minced
• 2 tbsp sour orange juice (or mixed orange and lime juice)
• 1/3 cup white rice, rinsed
• 1 medium potato, peeled and sliced into rounds
• 1 onion, sliced into rings
• 1 bell pepper, sliced into strips
• 1 tomato, sliced into rounds
• 8-12 raisins or pitted prunes
• 4 sprigs fresh mint
• 8 large pieces plantain or banana leaf, wiped clean
• kitchen twine

Before you cook

• Pass each plantain leaf briefly over an open flame or hot burner until it softens and turns pliable.
• In a bowl, mix the minced garlic, sour orange juice, half the achiote paste, and 1/2 tsp salt into a marinade.
• Toss the pork chunks in the marinade and let them sit, covered, for at least 30 minutes.
• Soak the rinsed rice in water for 20 minutes, then drain it.
• Melt the lard and let it cool slightly.
• Dissolve the remaining achiote paste in the warm chicken broth.
• In a large bowl, whisk the masa harina with the achiote broth, melted lard, and remaining 1 tsp salt until it forms a smooth, thick, spreadable paste.
• Lay two overlapping plantain leaves, shiny side up, on a work surface for each nacatamal.

Steps

1. Spoon about 3/4 cup of the masa mixture onto the center of the prepared leaves and spread it into a rough rectangle.
2. Place one marinated pork chunk on top of the masa.
3. Scatter a spoonful of soaked rice over the pork.
4. Layer two potato slices, a ring of onion, a strip of bell pepper, and a slice of tomato on top.
5. Add two or three raisins and a sprig of mint.
6. Fold the long sides of the leaves over the filling to enclose it.
7. Fold the short ends up and over to seal the parcel into a rectangle.
8. Tie the parcel securely with kitchen twine.
9. Repeat assembling the remaining nacatamales with the rest of the masa and filling.
10. Line the bottom of a large stockpot with any leftover leaf scraps.
11. Stack the tied nacatamales in the pot.
12. Pour in enough hot water to reach halfway up the parcels.
13. Cover the pot tightly and bring the water to a boil over high heat.
14. Reduce the heat to low once the water boils.
15. Steam for 3 to 4 hours, topping up with hot water if the level drops.
16. Unwrap one nacatamal to check that the masa is firm and pulls cleanly away from the leaf.
17. Remove the pot from the heat and let the nacatamales rest for 10 minutes.
18. Serve each nacatamal in its own leaf, unwrapped at the table.