8 Serves
240 Mins
Prepare the masa by mixing masa harina with broth, achiote paste, and oil in a large bowl until smooth.
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MexicanVitamin K
11 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
245 µg / 400 µgCalcium
411 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
196 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
1145 mg / 4,700 mgSodium
948 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
11 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Season the pork loin with salt, pepper, and garlic, then sear briefly in a frying pan.
Assemble the nacatamales by placing a portion of masa on a banana leaf, adding the pork, olives, and prunes, then folding securely and tying with kitchen twine.
Steam the wrapped nacatamales in a large steaming pot for three hours until the masa is firm.
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Kenyan