12918 Serves 8 (2 tamales per person) Wed Aug 06 08:11:32 -0700 2008 Wed Feb 04 06:54:18 -0800 2009 Licensed http://www.chow.com/recipes/12918 Wed, 04 Feb 2009 14:54:18 GMT This is considered the definitive tamale of Central America. The name, a derivative of Native American and Spanish, translates literally as bad food (nacata from the Mayan, meaning food, and mal from the Spanish, meaning bad). The name is definitely a misnomer—these tamales are delicious.

]]>

Combine the pork with the sour orange juice, achiote, oil, salt, garlic, and pepper and marinate in a resealable plastic bag overnight.

Combine all of the dough ingredients in a pot and mix well. Heat briefly over low heat stirring constantly, until the dough becomes firm and holds together. (The dough can be made several days in advance and refrigerated until ready for use.)

Place 3 tablespoons [45 mL] of the dough in a mound in the center of a piece of aluminum foil.

Drain the meat, reserving the marinade, and press 3 tablespoons [45 mL] of the meat cubes into the center of the dough and 1 slice of the potato near the bottom.

Top the mound with 1 slice of tomato, 1 slice of onion, and 1 slice of bell pepper. On top of this place 2 mint leaves and 1 teaspoon of the soaked rice.

Push the raisins and olives into the dough around the edges. Top the whole package with about ½ teaspoon [3 mL] of the marinade.

Fold the ends of the foil together and overlap the sides tightly to seal. Fold over the open end and tamp down slightly on the folded end to compact it. Fold over again to tightly seal. The foil package should be about 3 inches [8 cm] long and 1½ inches [4 cm] wide.

Layer the packages in a large steamer over simmering water. Cover the pan and steam, covered, for 1½ hours, replenishing the water as necessary. (The cooked tamales may be prepared in advance and steamed or microwaved to order.)

Unwrap the tamalitos and serve two per person, right out of the steamer if possible, accompanied with tomato salsa.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 pound [450 g] pork loin, cut into ½-inch [1-cm] cubes

]]> ½ cup [120 mL] sour orange juice (see page 116)

]]> 4 teaspoons [20 mL] achiote

]]> ¼ cup [60 mL] oil

]]> 2 teaspoons [10 mL] salt

]]> 4 garlic cloves, minced

]]> 1 teaspoon [5 mL] black pepper

]]> 4 cups [960 mL] masa harina (corn tortilla flour)

]]> 2 cups [480 mL] half-and-half

]]> 2 tablespoons [30 mL] lard or butter

]]> ¼ cup [60 mL] sour orange juice

]]> 1 teaspoon [5 mL] salt

]]> ½ cup [120 mL] mashed potatoes

]]> 16 sheets of aluminum foil, 8 × 10 inches [20 × 25 cm]

]]> 1 large new potato, cut into ⅛-inch [3-mm] slices

]]> 2 Roma or plum tomatoes, cut into ⅛-inch [3-mm] slices

]]> 1 sweet onion, French cut into ⅛-inch [3-mm] pieces

]]> 1 red bell pepper, halved and cut into ⅛-inch [3-mm] slices

]]> ½ cup [120 mL] spearmint leaves

]]> 1 cup [240 mL] raw white rice, soaked in water for 30 minutes

]]> ½ cup [120 mL] raisins

]]> ½ cup [120 mL] pimiento-stuffed olives

]]> Mild tomato salsa, for service

]]>