Winter means… Nacatamales

This weekend I learned how to make nacatamales! (Pronounced nak-a-tam-a-lays) It is a traditional food in Nicaragua, eaten year round, but especially in November and December. I made them with my host mom and new site-mate! To honor this tasty food, I wanted to do a “step-by-step how to make nacatamales” blog. Although I missed the first few steps, here is what I did learn:

1. Start by making the masa (dough) from cooked and milled corn, water, salt, garlic salt and maseca (shortening). This is the part I missed, but my host mom explained it to me.

2. Blend together tomatoes, onions, potatoes, and garlic with water and add the liquefied mixture to the masa.

3. Stir well and bring it to a boil. It should be fairly thick at this point.

4. While working on the masa, cook the banana leaves.

5. Also in the mean time, make Nicaraguan fried rice. Fry the rice first until every grain is covered in oil, and then add small pieces of vegetables like shredded carrots, diced onions, and diced potatoes. Add water and cover to let it all cook together, just like any other type of rice. I also missed this step, but I’ve helped make rice before. The rice that we eat at lunch and dinner is prepared the same way.

6. Now we have masa and rice, we’re only missing the true substance of the nacatamales. Slice potatoes, tomatoes, and green onion greens, and mix together with pieces of chicken (or pork, we used chicken).

7. Then be sure to rub achote seasoning on the chicken, to give it more flavor.

8.  Now assemble: two scoops of masa, two scoops of rice, one piece of chicken, an assortment of vegetables, and a little more rice to top it off.

9. Then wrap it all up in banana leaves and tie it together with string, or other parts of banana leaves.

10. Finally, cook it by boiling it in water for an hour and a half to 2 hours.

11. Eat it the next day… my host mom says they’re always better the following day.