Recipe submitted by: Dani Gurrie

Nacatamales are corncakes, similar to Mexican tamales, stuffed with rice, vegetables and meats.

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.

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