Nacatamal

Method

1. 1

   Step 1

   Rub the pork with the achiote (opens in a new tab), garlic (opens in a new tab) and salt and marinate in the fridge for at least 2 hours.

   • 5 min

   Food safety: Marinate raw pork in the fridge.

   

2. 2

   Step 2

   Beat the lard (opens in a new tab) until fluffy, then mix in the masa harina (opens in a new tab), warm stock, orange and lime juice (opens in a new tab), achiote (opens in a new tab) and salt to a soft, almost batter-like dough. Rest 15 minutes.

   • 15 min
   • Stand mixer (opens in a new tab)
3. 3

   Step 3

   Lay two crossed banana leaf squares on the counter. Spoon on about a cup of masa (opens in a new tab), then add a chunk of pork, a spoonful of rice, slices of potato (opens in a new tab), tomato (opens in a new tab), onion (opens in a new tab) and pepper and a few mint (opens in a new tab) leaves.

   • 35 min
4. 4

   Step 4

   Fold the leaves over into a tight parcel and tie both ways with string.

   • 15 min
5. 5

   Step 5

   Stand or stack the parcels in a large pot, cover with boiling water and simmer, covered, for 4 hours, topping up with boiling water as needed.

   • 240 min
   • low heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Check one parcel: the pork should be very tender and the masa set.

6. 6

   Step 6

   Drain and rest 15 minutes. Unwrap at the table and eat with bread and black coffee.

   • 15 min