Nacatamales

Name: Nacatamales
Prep time: 120 min
Cook time: 150 min
Total time: 270 min
Yield: 8 servings
Cuisine: Honduran
Ingredients: 1kg masa harina; 600ml chicken broth; 200ml vegetable oil; 500g chicken thighs, cooked and shredded; 1 cup cooked rice; 2 potatoes, sliced; 1/2 cup green olives; 2 tbsp capers; 1/4 cup raisins; 1 bell pepper, sliced; 1 onion, sliced; 4 cloves garlic, minced; 2 tbsp achiote paste; Banana leaves; Salt and pepper

Nacatamales (nah-kah-tah-MAH-les)

Large Banana Leaf Tamales

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 526 kcal

Massive banana leaf-wrapped tamales filled with seasoned masa, chicken, rice, potatoes, olives, capers, raisins, and vegetables. A holiday centerpiece.

Nutrition & Info

Protein 24.0g

Carbs 58.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ gluten

Equipment Needed

large steamer mixing bowls banana leaves kitchen twine

Presentation Guide

Vessel: banana leaf, opened at the table

Garnishes: none needed

Accompaniments: bread, coffee, hot sauce

Ingredients

1kg masa harina
600ml chicken broth
200ml vegetable oil
500g chicken thighs, cooked and shredded
1 cup cooked rice
2 potatoes, sliced
1/2 cup green olives
2 tbsp capers
1/4 cup raisins
1 bell pepper, sliced
1 onion, sliced
4 cloves garlic, minced
2 tbsp achiote paste
Banana leaves
Salt and pepper

Instructions

1
Prepare masa by combining masa harina, chicken broth, oil, and salt until smooth and spreadable. The consistency should be like thick peanut butter.
2
Make filling by sauteing onion, garlic, and bell pepper. Dissolve achiote in warm water and add. Combine with shredded chicken, rice, potatoes, olives, capers, and raisins.
3
Clean banana leaves and soften by passing over a flame or blanching briefly. Cut into large rectangles.
4
Spread a thick layer of masa on each leaf, add generous filling, then layer with potato slices and extra olives.
5
Fold banana leaves tightly around the filling, creating a secure rectangular package. Tie firmly with kitchen twine.
6
Steam for two to three hours until masa is firm. Let rest fifteen minutes before serving. Unwrap at the table.

💡

Did You Know?

A single nacatamal can weigh up to half a kilogram, making them among the largest tamales in the Americas. They are a full meal in themselves.

Chef's Notes

Equipment Tips

large steamer
mixing bowls
banana leaves
kitchen twine

Garnishing

none needed

Accompaniments

bread, coffee, hot sauce

The Story Behind Nacatamales

Nacatamales are the grandest expression of the tamale tradition in Honduras, distinguished by their enormous size and complex filling. The name derives from the Nahuatl word "nacatl" meaning meat, reflecting the pre-Columbian origins of wrapping seasoned masa with protein in leaves. Spanish colonizers added olives, capers, and raisins, creating the elaborate filling that characterizes the modern nacatamal. The labor-intensive preparation has made nacatamales a symbol of celebration and generosity in Honduran culture.

🕐 Traditionally enjoyed christmas, new year, and weekend special occasion 📜 Origins: Pre-Columbian with colonial additions

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