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Nacatamales

Name: Nacatamales
Total time: 180 min
Yield: Serves 10
Cuisine: Honduras
Ingredients: 500g Precooked Corn Flour; 500g Pork Shoulder; 50g Rice; 2 Potato; 1 Onion; 1 Red bell pepper; 10 Green Olives; 3 tbsp Raisins; 2 Tomato; 2 cloves Garlic; 1 tsp Achiote paste; 80ml Vegetable Oil; 100ml Orange juice; 2 tsp Salt; 800ml Water

Main Dish

⏱ 180 min

👥 Serves 10

Difficulty ⭐⭐⭐

Corn dough wrapped around pork, rice, and potato and boiled in banana leaves — Honduras's Christmas tamale.

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📖 The Story Behind This Dish

Nacatamales are large tamales made in Honduras and Nicaragua, their name from the Nahuatl for 'meat tamale.' Corn dough is topped with pork, rice, potato, olives, raisins, and more, wrapped in banana leaves, and boiled for hours. At Christmas and New Year, whole families make dozens to share with relatives and neighbors.

🌆 Where it's eaten: In the courtyard of a Honduran home before Christmas, the family spreads banana leaves, adds dough and fillings, and stacks them in a big pot.

🥕 Ingredients (serves 10)

Precooked Corn Flour 500g
Pork Shoulder 500g
Rice 50g
Potato 2
Onion 1
Red bell pepper 1
Green Olives 10
Raisins 3 tbsp
Tomato 2
Garlic 2 cloves
Achiote paste 1 tsp
Vegetable Oil 80ml
Orange juice 100ml
Salt 2 tsp
Water 800ml

👩‍🍳 Instructions

Cut the pork into large cubes and marinate overnight with garlic, orange juice, achiote, and salt.
Mix the cornmeal, oil, water, salt, and a little achiote into a smooth dough.
Spread dough on parchment paper and top with pork, soaked rice, sliced potato, onion, bell pepper, tomato, olives, and raisins.
Wrap into squares and wrap tightly in foil.
Boil in a big pot of water for 3 hours.

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