For the masa - dough:

For the filling:


In a large bowl, place the masa harina with the lard and salt.

Mix and blend on a low speed to incorporate the fat into the masa harina and give it a sandy texture.

Then add the sour orange juice (previously blended together with the green pepper, onion, cilantro, garlic clove and mint leaves) and enough chicken

stock to make a soft, moist dough.

Cover the bowl and let the masa rest for at least 30 minutes.

Season the pork with salt and pepper. In a large frying pan brown the meat, add the tomato puree and cook for around 15 minutes, set aside.

Drain the rice.

Lay out a banana leaf square with the smooth side up. Place a cup of the masa harina in the middle of the banana leaf and using wet hands, spread it out

getting a circle.

Put about 1/2 cup of pork on top of the masa, 2 tablespoons of rice, some slices of potatoes, 1 or 2 onion slices, 1 or 2 pieces of pepper, an slice of

tomato, some raisins, 3 olives, 3 small capers and a few mint leaves.

Fold the the banana leaf to make a rectangle package, then tie it with the mecate. repeat the process with the rest of the ingredients.

In a large pot, put several plantains leaves on the bottom and then put the nacatamales by layers covering them with water.

Cook for around  1, 5 hour on a strong fire.