Nicaraguan-Style Steamed Pork and Rice Tamale

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A beloved Nicaraguan holiday specialty, this oversized steamed tamale wraps seasoned pork, rice, and potato in vibrant achiote masa, all encased in plantain leaves. Each unwrapped bundle reveals a hearty, fragrant meal-in-one that has sustained families through Christmas and Sunday gatherings for generations.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 4 gSugar
• 32 gProtein
• 920 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Pork Filling

• 1 lb boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp achiote (annatto) paste
• 1/4 cup sour orange juice, or equal parts lime and orange juice
• 1/2 medium white onion, sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp vegetable oil

For the Rice and Potato Filling

• 1 cup long-grain white rice, rinsed
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup green olives, pitted and halved
• 1 small tomato, diced
• 1/4 cup frozen peas

For the Masa Dough

• 4 cups fresh masa, or 3 cups masa harina mixed with 2 1/4 cups warm water
• 1/2 cup lard or vegetable shortening, softened
• 2 tbsp achiote paste, dissolved in 1/4 cup warm water
• 1 tsp baking powder
• 1 tsp salt
• 2 cups reserved pork broth, warm

For Wrapping and Steaming

• 8 large plantain leaves, banana leaves, or parchment paper
• Kitchen twine or thin cotton string for tying
• 6 cups water for the steamer pot

Directions

1. Marinate the pork by combining pork cubes with achiote paste, sour orange juice, sliced onion, garlic, oregano, cumin, and salt in a bowl; cover and refrigerate for at least 2 hours or overnight for best flavor.
2. Heat oil in a heavy pot over medium heat and brown the pork on all sides for about 7 minutes. Pour in the reserved marinade plus 2 cups of water, bring to a boil, then reduce heat and simmer covered for 45 minutes until the pork is fork-tender. Reserve the broth.
3. Stir the rinsed rice, diced potato, olives, tomato, and peas into the pork. Cook uncovered for about 15 minutes, until the rice is partially tender and has absorbed most of the liquid. Remove from heat and cool slightly.
4. Prepare the leaves by passing them briefly over an open flame or dipping in boiling water for 10 seconds until pliable. Trim the thick central veins and cut into roughly 12 by 14 inch rectangles.
5. Make the dough by beating the masa with lard in a large bowl for 5 minutes until pale and fluffy. Gradually beat in the achiote-broth mixture along with baking powder and salt; the finished dough should be soft, spreadable, and slightly sticky.
6. To assemble, lay one leaf shiny side up. Spread about 3/4 cup of masa into a 6 by 8 inch rectangle in the center, leaving a 2-inch border all around. Mound about 1/3 cup of the pork-rice filling down the middle.
7. Fold the two long sides of the leaf over the filling to overlap, then fold the short ends in to form a neat rectangular packet. Tie firmly with twine in both directions so the package stays closed during steaming.
8. Arrange the packets upright in a large steamer basket over simmering water, making sure they do not touch the water. Cover and steam over medium heat for 90 minutes, checking the water level every 20 minutes and adding hot water as needed.
9. Let the tamales rest for 10 minutes before unwrapping so the masa sets. Serve hot on their own or with Nicaraguan coffee, pickled onions, or a fresh tomato salsa.

Cook’s Notes

• Fresh masa from a tortilleria produces far better texture than reconstituted masa harina; if using masa harina, let it rest 30 minutes after mixing.
• A slice of fresh tomato plus a stuffed olive on top of the filling is the traditional Nicaraguan finishing touch before wrapping.
• Freeze cooked tamales (still wrapped) for up to 3 months and re-steam for 25 minutes to refresh.
• Never let the pot run dry while steaming; the leaves scorch and the masa turns bitter without enough moisture.

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