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Before rolling: an indent in the masa was filled with rice and seasoned pork, and then covered with potato, tomato, fresh mint, olives and a few raisins.
A nacatamal is a Central American tamal. They are much larger than the tamales typical of Mexico. Hondurans eat nacatamales during special occasions like Christmas and weddings. Nicaraguans eat nacatamales typically on Sunday morning with coffee, pinolillo, or cacao. It is also eaten during lunch or dinner any time of the week. The Nacatamal is very popular in all of Central America.
Nacatamales tied in plantain leaves ready to be steamed.
[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.
