Nicaraguan Nacatamales (Nicaraguan style Tamale)

Step 1

Place the masa harina, lard or shortening and salt in a large bowl.

Step 2

Mix well to incorporate the fat into the masa harina and give it a mealy texture.

Step 3

Add the sour orange juice and enough chicken stock to make a soft, moist dough.

Step 4

Use a mixer to incorporate some air into the masa.

Step 5

Cover the bowl and set the masa aside to rest for at least 30 minutes.

Step 6

Season the pork with salt and pepper.

Step 7

Drain the rice.

Step 8

Assemble all of your filling ingredients and assembly items.

Step 9

Start assembling the nacatamales

Step 10

Lay out a banana leaf square with the smooth side up.

Step 11

Place 1 cup of the masa in the middle of the banana leaf and, using wet hands, spread it out a little.

Step 12

Put about 1/2 cup of pork on top of the masa and sprinkle 1 or 2 tablespoons of rice over the pork. Lay 1 or 2 slices of potato on top of the pork and then top with 1 or 2 pieces of onion, 1 or 2 pieces of pepper and a slice of tomato.

Step 13

Add next the prunes, olive, raisins and capers

Step 14

Fold the top edge of the banana leaf down over the filling.

Step 15

Bring the bottom edge of the banana leaf up over this.

Step 16

Then fold in both sides to make a rectangular package.

Step 17

Be careful not to wrap it too tightly or the filling will squeeze out.

Step 18

Flip the package over so it is seam side down.

Step 19

secure with string like a package

Step 20

Repeat until all the masa and filling material is used up

Step 21

Add 3 inches of water to a pot large enough to hold all the nacatamales.

Step 22

Place a rack in the bottom so they are mostly out of the water.

Step 23

Add the nacatamales and bring to a boil over high heat.

Step 24

Cover tightly, reduce heat to low and steam for 3 to 4 hours.

Step 25

Add more water as needed to keep the pot from boiling dry.

Step 26

Remove the nacatamales from the pot.

Step 27

Serve hot, please note the banana leaf should not be consumed.

Step 28

Enjoy!