Nacatamal

Ingredients

• 16 plantain leaves, cleaned
• 4 cups masa harina
• 1 cup lard, softened
• 3 cups chicken or pork stock
• 2 lbs pork, cut into chunks and seasoned
• 2 potatoes, sliced
• 1 onion, sliced
• 1 tomato, sliced
• 1 red bell pepper, sliced
• 1/2 cup rice, soaked
• 8 prunes or raisins
• Salt and achiote, to taste

Instructions

1. 1Beat lard until fluffy, then beat in masa harina, achiote, salt, and stock to form a soft, spreadable dough.
2. 2Season the pork chunks well with salt and set aside to marinate briefly.
3. 3Spread a portion of masa onto each plantain leaf, and sprinkle a little soaked rice over it.
4. 4Layer on a piece of seasoned pork, potato, onion, tomato, bell pepper, and a prune.
5. 5Fold the leaves tightly to fully enclose the filling into a large packet, then tie securely.
6. 6Boil or steam the nacatamales for 2 1/2 to 3 hours, until the masa is firm throughout.
7. 7Let rest 10 minutes before unwrapping to serve.

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