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A nacatamal is a dish found in Nicaragua and Honduras similar to the tamal. The nacatamal is perhaps the largest production within the traditional Nicaraguan kitchen and it is an event often reserved for Sundays at mid-morning, it is usually eaten together with fresh bread and Nicaraguan-style coffee. It is common to enjoy nacatamales (plural) during special occasions and to invite extended family and neighbors to partake.
A nacatamal is made up of mostly nixtamalized corn masa (a kind of dough traditionally made from a process called nizquezar) and lard, but includes seasonings such as salt and achiote (annatto). This combination is traditionally cooked in a large batch over a wood fire. The result becomes the base for the nacatamal and it is also referred to as masa. This base is ladled onto plantain leaves used for wrapping into large individual portions. These plantain leaves have undergone their own preparation separately. Before a nacatamal can be wrapped and brought to the last stage of the cooking process, it must be filled. Generally, this filling consists of seasoned pork meat, rice, a slice of potato, bell pepper, tomato, onion, olives, cilantro and/or spearmint sprigs, and on occasion, though less commonly, capers, raisins or fresh chile (red or green). The masa and filling are then wrapped in the plantain leaves, tied with string, and made into the pillow-shaped bundles - nacatamales. They are then steamed or pressure-cooked for several hours. The entire process is very labor-intensive and often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it.
Traditionally, nacatamales are not vegetarian, as they use lard in the masa, but as vegetarianism becomes more popular, it is certainly possible to make a vegetarian nacatamal. The process for would be the same, except the meat would be left out or could be substituted for another protein source such as tofu, seitan or chickpeas. Vegetable oil can be substituted for the lard.
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