Nacatamal
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[edit] Nacatamal
A nacatamal is a Nicaraguan tamal. They are much larger than the tamales typical of other central American countries. Nicaraguans eat nacatamales typically on Sunday morning with coffee, pinolio, or cacao. It also is eaten during lunch or dinner any time of the week. The Nacatamal is very popular in all of Central America.
[edit] Ingredients
It consists of dough (masa) (made from corn meal, milk and lard mixed with ground potatoes, green peppers, onions, garlic, salt and spices) and a filling (relleno) consisting of pork or chicken, tomatoes, rice, garlic, onions, potatoes, and mint leaves. The filling may also include olives, raisins or fresh chile. It is wrapped in plantain leaves to give it a unique flavor, tied, and then steamed or pressure cooked.
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