Nacatamal

Instructions

1. Marinate the meat: cut the pork into pieces, mix it with the sour orange juice, crushed garlic, salt and cumin, then let it rest at least 1 hour in the fridge.
2. Brown the meat: in a large pot, sear the pork with a little oil until golden, then add the sliced onion, chopped tomatoes and pepper. Cover with water or broth and simmer for 45 minutes, until the meat is tender.
3. Prepare the dough: in a large bowl, work the masa with the warm cooking broth, salt and a pinch of cumin until you have a soft dough that doesn't stick to your fingers and holds together in a ball.
4. Prepare the leaves: rinse the banana leaves, pat them dry and pass them quickly over a flame or into boiling water to soften them. Cut squares about 30 cm across.
5. Assemble the nacatamales: spread a layer of dough in the center of a leaf, add a spoonful of meat, a potato cut into wedges, a little rice, a tomato slice, a strip of pepper, and a sprig of mint and cilantro. Fold the leaf into a tight packet and tie it with kitchen string.
6. Steam: arrange the packets in a large pot on a rack, above simmering water. Cover and cook for 1 hour 30 to 2 hours, adding water as needed, until the dough pulls away easily from the leaf.
7. Serve: let them rest 10 minutes, then unwrap the nacatamales at the table, served with salad and tortillas.