Breads & doughs
Nacatamal dough
Corn dough enriched with lard and achiote, the base of the large Nicaraguan tamal.
VegetarianGluten-free
Ingredients
- 500 g nixtamalized corn dough
- 150 g pork lard
- 400 ml chicken or pork broth
- 1 tablespoon achiote paste
- 2 cloves of garlic
- 1 small onion
- 1 teaspoon salt
- Plantain leaves for wrapping
Step-by-step
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- Place the onion and garlic in the mixing bowl and chop 3 sec/speed 4.
- Add the lard and achiote and saute 5 min/100C/spoon speed until the lard takes on color.
- Add the corn dough, the broth and the salt.
- Mix 1 min/speed 4 until everything is combined.
- Cook the dough 12 min/90C/reverse/spoon speed, stirring until it thickens and pulls away from the mixing bowl.
- Check the point: the dough should be soft and manageable, neither hard nor liquid.
- Spread portions over plantain leaves, add the desired filling, wrap well and steam 60 minutes.
- Let rest 10 minutes before opening the nacatamales.
Tips
- The achiote gives the characteristic color and aroma to the dough.
- The dough should stay moist so the nacatamal does not come out dry.
- Pass the plantain leaves over heat so they are flexible for wrapping.
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