Recipe submitted by: Aimee Mendoza
What's in it
2 cups Cornmeal
1/4 cup Lard
1 Onion, chopped
2 teaspoons of Sour
Orange Juice or Lime
2 cups Chicken Broth (or other broth you prefer)
2 Garlic Cloves, minced
1 Green Pepper, chopped
1 Red Pepper, chopped
1 teaspoon Fresh Parsley
Fresh Mint to taste
Paprika to taste
1 pound Pork, cooked and cubed
2 Tomatoes, cubed
2 cups Potatoes, mashed
1/2 cup Rice, cooked
Ground pepper to taste
Salt to taste
10 Banana Leaves
How to cook it
- Cover the cornmeal with water, adding the orange juice and then cooking it at a low heat so that the hulls begin to separate.
- Then rinse with cold water, placing it in a pot and again covering it with water. Allow it to sit for 3 days, being sure to change the water every day.
- Once it has stood for 3 days, drain the corn and mash it.
- Add half of the lard, plus some salt. Knead the mixture whilst slowly adding the broth until the dough is soft.
- In a pan, place the rest of the lard, along with the peppers, onion, garlic, tomatoes, paprika, salt, pepper, mint and parsley.
- Then add the pork and other ingredients.
- Wash the banana leaves and cut into 16 inch squares. Place a spoonful of dough in the center of each leaf square, then top with pork mixture.
- Carefully wrap and tie with string. Place the nacatamales in boiling water for about 30 minutes.