Nicaraguan Nactamales

Cooking Nicaraguan

Ingredients for Nicaraguan Nactamales

• 4 cups kernels of fresh corn
• 1 1/4 lbs. potatoes, peeled
• 1 cup shortening
• 3 lbs. boned chicken or 2 1/2 lbs. fresh pork
• 1/4 lb. bacon diced
• 12 olives pitted
• 1/2 cup chick-peas, cookedSalt and pepper

Preparation of Nicaraguan Nactamales

1. Boil corn until soft and hulls begin to come off. Drain and grind finely. Boil potatoes, grind and mix with corn. Work in shortening to form a dough.

2. Cut meat into 1 inch squares. Have ready the bacon, olives and chick-peas. Divide dough into 6 portions. Roll out and fill each with the ingredients, portioning them equally. Wrap filled dough in waxed paper. (Nicaraguans use banana leaf). Secure well and cook 1 1/2 hours in boiling water.