does anyone have a receipe for naka tamales?

Answer 1

Nacatamales

Ingredients:

Masa for tamales
Peppers(big ones, not spicy ones)
Butter, Sour cream, milk(good thick stuff no non fat)
Chicken or Pork or nothing(for the vegetarians)
Tomatoes
Potatoes
salt
garlic
onion
Lard or bacon fat
Achiote
white rice
Mint leaves(fresh if possible)

Boil the meat for about a half an hour. Take the meat out and set the broth aside.
Take the Achiote and mix it with water until you have semi thick salsa that will
coat all of the meat. To this salsa add salt, diced onions and crushed garlic.
Mix. Now use it to marinate the meat. Set aside

Now the crucial part, we move on to The Masa. A finished nacatamal is about
2x3x4 or 5 inches that is about 27 inches^3 each.
So figure out how many you plan to make and take about 3/5 that volume
of dry masa. For example ten nacatamales is 270in^3 or 18 cups which
multiplied by 3/5 is about 11 cups(be creative it might be somewhat
less). To this add a considerable amount of tomatoes, potatoes,
onions, garlic and peppers that have all been thoroughly liquefied in
a blender. Add salt to your liking. add milk, sour cream, lard,
butter and broth to moisten the masa(don't add water if you don't need
to). Massage the masa until you are tired of doing it then do it
some more.

The construction of the Nacatamal is next. Grab a ball of masa and
place down on the center of two layers of banana leaves. Push the
center of the ball of masa down to create a bowl of masa. In this
bowl place the marinated meat. To the side of this place a slice of
potato and some rice. Put a slice of tomato to the side of this. Put
slices of peppers and onion around the edge of the bowl. Put a few
leaves of mint on top of it all. Now fold the leaves around the
bowl/masa/nacatamal snugly-DON'T RIP THE LEAVES. Try to make sure
that the ingredients are completely enclosed by the leaves. Now
secure with a string(tie it like a ribbon on a X-mas gift-DON'T RIP
THE LEAVES. Boil for several hours.
------------------------------------------
Chicken Nacatamales

Dough Ingredients:

¸1/2 lb of cornflour (We recommend the brand, Maseca, but any other brand will do).
¸ 4 oz of instant mashed potato mix
¸ 1/2 liter of milk
¸1/2 oz of capers (with their juice)
¸ 6 garlic cloves
¸ 1 medium-sized green bell pepper
¸ 1 medium-sized yellow onion
¸ 3/4 lbs of margarine
¸ 1 oz of seedless green olives
¸ A splash of Tabasco Sauce
¸ 2 cubes of chicken bouillon
¸ 1/4 cup of Naranja Agria juice (bitter orange, orange and lime hybrid)
¸ 4 oz of whole canned tomatoes
Heat the milk and slowly dissolve instant mashed potato mix into it. Dissolve cornflour in
enough water to produce a thick paste and add to milk and potato mix. Blend the rest of the
ingredients together (except the margarine) in a blender and add to the cornflour, milk and
potato mix. Melt the margarine into a large pot and slowly add the dough. Mix until cooked-When
the dough stops sticking to the sides of the pot.

To Assemble the Nacatamales You'll Need:

¸ 10 one-foot-long pieces of aluminum foil
¸ 10 plantain plant leaves cut in half
¸ Manila rope
¸ 1 lb of white potatoes, cut into thin slices
¸ 2 medium tomatoes, cut into thin slices
¸ 1 medium onion, cut into thin slices
¸ 1 green bell pepper, cut into thin slices
¸ 30 seedless green olives (3 per Nacatamal)
¸ 40 capers (4 per Nacatamal)
¸ 2 bunches of mint
¸ 1/2 cup of raisins
¸ 3/4 cup of raw white rice
¸ 2 1/2 lbs of boneless chicken breast

Marinate the chicken breast with Naranja Agria, achiote, ground garlic, cumin, ground onion,
and salt for two hours-All to taste. Cut chicken breast into medium-sized strips. Soak the
raisins and raw rice in water for two hours. Arrange two halves of the plantain plant leaves
in a t-shape over a one-foot strip of aluminum foil. Place 1 cup of the cooked dough in their
center. Place the following on top of the dough, in this order:

¸ 3 seedless green olives
¸ 4 capers
¸ 5 raisins
¸ 2 medium sized strips of chicken
¸ 1 tablespoon of rice
¸ 2 slices of potato
¸ 1 slice of green bell pepper
¸ 1 slice of onion
¸ 1 slice of tomato
¸ Top with a small bunch of mint


Close the plantain plant leaf carefully over the ingredients and then the aluminum foil over
the plantain leaf. Make sure the contents are wrapped in tightly. Wrap the manila rope around
the package as you would a present, tying a double knot when done. Place all 10 Nacatamales into
a pot of boiling water large enough to hold them and cook for 3 hours to allow the raw ingredients
to cook thoroughly.

Answer 2

This one I easily have tried. it is an award winner. Tamale Pie Recipe secret eating place Recipe practise time: quarter-hour. Serves 8. ingredients: a million a million/2 cups overwhelmed corn chips 3 15 ounce cans of Nalley's tamales 3 15 ounce cans of Nalley's Chili without beans One 15 ounce can of undrained finished kernel corn a million/3 cup diced green pepper 12 - sixteen ozof grated cheddar cheese a million cup of chopped black olives training: conceal the backside of a 9 x 13 inch baking pan with the overwhelmed corn chips get rid of the paper from the tamales and organize the tamales over the corn chips in 2 rows of 9 tamales each and every warmth the chili till warm upload corn and green pepper to warm chili and pour over the tamales conceal with foil and bake at 325 stages F for 25 minutes detect and sprinkle with grated cheddar cheese place lower back in oven and bake yet another 10 minutes Garnish with black olives it is it! you're arranged for dinner! Serve this eating place recipe for tamale pie with shredded iceberg lettuce garnished with tomato, avocado and Thousand Island Dressing.

Answer 3

Nacatamales
From the Guide of Nicaragra. Visit the Best of Nicaragua guide for information about food, culture, restaurants and guides to travel in Nicaragra.

Tamales are found in throughout Latin America. A version found in Nicaragra, and El Salvador combines an interesting variety of ingredients including, raisins, capers, and green olives. The meat used in the recipe may be pork or chicken and sometimes a combination of both. In Venezuela they are called Hallacas which refers to the banana leaves used to encase the filling. The version below suggests plantain leaves but you can substitute corn husks or parchment paper.
Makes: 10

Dough Ingredients:

1/2 lb of corn flour (Maseca)
4 oz of instant mashed potato mix
1/2 liter of milk
1/2 oz of capers (with their juice)
6 garlic cloves
1 medium-sized green bell pepper
1 medium-sized yellow onion
3/4 lbs of margarine
1 oz of pitted green olives
A splash of Tabasco Sauce
2 cubes of chicken bouillon
1/4 cup of Naranja Agria juice (bitter orange, orange and lime hybrid)
4 oz of whole canned tomatoes
Heat the milk and slowly dissolve instant mashed potato mix into it. Dissolve corn flour in enough water to produce a thick paste and add to milk and potato mix. Blend the rest of the ingredients together (except the margarine) in a blender and add to the corn flour, milk and potato mix. Melt the margarine into a large pot and slowly add the dough. Mix until cooked—When the dough stops sticking to the sides of the pot.

To Assemble the Nacatamales You’ll Need:

10 one-foot-long pieces of aluminum foil
10 plantain plant (or banana) leaves cut in half
Manila rope
1 lb of white potatoes, cut into thin slices
2 medium tomatoes, cut into thin slices
1 medium onion, cut into thin slices
1 green bell pepper, cut into thin slices
30 pitted green olives (3 per Nacatamal)
40 capers (4 per Nacatamal)
2 bunches of mint
1/2 cup of raisins
3/4 cup of raw white rice
2 1/2 lbs of boneless chicken breast

Marinate the chicken breast with Naranja Agria, achiote, ground garlic, cumin, ground onion, and salt for two hours—All to taste. Cut chicken breast into medium-sized strips. Soak the raisins and raw rice in water for two hours. Arrange two halves of the plantain plant leaves in a t-shape over a one-foot strip of aluminum foil. Place 1 cup of the cooked dough in their center. Place the following on top of the dough, in this order:

3 pitted green olives
4 capers
5 raisins
2 medium sized strips of chicken
1 tablespoon of rice
2 slices of potato
1 slice of green bell pepper
1 slice of onion
1 slice of tomato
Top with a small bunch of mint


Close the plantain plant leaf carefully over the ingredients and then the aluminum foil over the plantain leaf. Make sure the contents are wrapped in tightly. Wrap the manila rope around the package as you would a present, tying a double knot when done. Place all 10 Nacatamales into a steamer cook for 3 hours to allow the raw ingredients to cook thoroughly.