Nacatamal

Beat the softened butter with the masa harina, annatto water, chicken broth, and salt until you have a smooth, spreadable dough. The dough should be soft enough to spread easily but firm enough to hold its shape. Add more broth if too dry.

Season the chicken thighs with salt and partially cook them by simmering in salted water for fifteen minutes. Remove and let cool. The chicken will finish cooking inside the banana leaf wrapper during the long steaming process.

Soften the banana leaves by passing them over an open flame or dipping in boiling water for ten seconds until they become pliable and slightly darkened. Cut into large squares about forty centimetres across, doubling up if the leaves have tears.

Spread a generous portion of the corn dough (about three-quarters of a cup) into a thick rectangle on the centre of each banana leaf square. Layer a piece of chicken, sliced potato, a spoonful of rice, tomato slice, bell pepper, onion ring, olives, and mint leaves.

Fold the banana leaf from all four sides to completely enclose the filling in a tight, rectangular package. Wrap in a second banana leaf for security, then tie firmly with kitchen twine in three directions to prevent opening during the long cooking.

Place the wrapped nacatamales in a large pot fitted with a rack above simmering water. Steam for three to four hours, checking the water level every hour and adding more as needed. The long steaming time is essential for the masa to cook through completely.

Remove the nacatamales from the steamer and rest for ten minutes. Unwrap at the table, revealing the golden corn dough with its layers of filling inside. Serve with hot coffee for a traditional Nicaraguan Saturday morning breakfast.