Nacatamales

Step by stepInstructions

1. Blend the tomatoes, onion, and garlic into a recado, then cook it in a little lard with the achiote until thickened and fragrant
2. Brown the pork in the recado, add two cups of water, and simmer until tender, about one hour, then shred and season the cooking broth
3. Beat the lard until creamy, then work in the masa, warm broth, and sour orange juice, beating until the masa is smooth, airy, and light
4. Cut banana leaves into large squares, wipe them clean, and soften over a flame until flexible
5. Lay two leaf pieces in a cross, spread a generous oval of masa in the center, and build the filling: pork, rice, a potato slice, tomato, an olive, capers, and raisins
6. Fold the leaves around the filling into a tight rectangular packet and tie it securely with twine
7. Steam the nacatamales over low heat for about three hours, adding water to the pot as it evaporates
8. Rest them for ten minutes, then untie and serve warm, with coffee or a dab of chismol