breakfastNicaraguan

Nacatamal

Name: Nacatamal
Prep time: 90 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Nicaraguan
Ingredients: 800 g Masa harina; 1 kg Pork (in large pieces); 250 g Lard; 150 g Rice (soaked); 500 g Potatoes (sliced); 2 pieces Onions; 1 piece Bell pepper; 2 pieces Tomatoes; 2 tbsp Achiote; 3 pieces Sour orange or lime; 20 g Fresh mint; 16 pieces Olives; 16 pieces Banana leaves; To taste Salt and pepper

Nacatamal is a classic Nicaraguan breakfast that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Masa harina, Pork (in large pieces), Lard, Rice (soaked), Potatoes (sliced), Onions, Bell pepper, Tomatoes, Achiote, Sour orange or lime, Fresh mint, Olives, Banana leaves and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Nicaraguan cooking, be sure to also explore our recipe for Nicaraguan Gallo Pinto.

Difficulty: hardPrep: 90 minCook: 180 minServes 8

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Ingredients

Masa harina800 g
Pork (in large pieces)1 kg
Lard250 g
Rice (soaked)150 g
Potatoes (sliced)500 g
Onions2 pieces
Bell pepper1 piece
Tomatoes2 pieces
Achiote2 tbsp
Sour orange or lime3 pieces
Fresh mint20 g
Olives16 pieces
Banana leaves16 pieces
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥣 Marinate

Marinate the pork overnight in sour orange juice, achiote, garlic, salt and pepper.

Step 2

Soak the rice two hours and drain it.

Step 3

Slake the masa harina with warm water, add the melted lard, achiote and salt, and work it fifteen minutes until smooth.

Step 4

Pass the banana leaves over a flame so they turn pliable.

Step 5

On a leaf place a large spoon of dough, then pork, rice, potato slices, onion, pepper, tomato, an olive and a mint leaf.

Step 6

Wrap in two leaves into a tight parcel and tie it crosswise with string.

Step 7♨️ Boil

Boil them in a large pot for three hours, topping up with boiling water as it goes.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Nacatamal carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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