Nicaraguan Nacatamal-Inspired Chicken Tamales

Ingredients

• 1 cup masa harina
• 3/4 cup warm chicken broth
• 1 tbsp neutral oil
• 1/2 tsp achiote paste
• 8 oz boneless skinless chicken thighs, diced
• 1/4 onion, diced
• 1/2 red bell pepper, diced
• 1 garlic clove, minced
• 1 Roma tomato, diced
• 1/4 tsp ground cumin
• 1/4 cup frozen peas
• 2 large banana leaves or parchment sheets
• 1/2 tsp kosher salt

Steps

1. Soften banana leaves by passing them briefly over a low flame, or cut parchment into two large squares. Stir masa harina, broth, oil, achiote and salt into a soft dough.
2. Cook chicken, onion, bell pepper and garlic in a skillet until the chicken is mostly cooked. Add tomato, cumin and peas, then cook until chicken reaches 165°F.
3. Divide masa between the leaves, press it into rough 5-inch rounds, and spoon the chicken filling into the center.
4. Fold the leaves or parchment into sealed parcels and arrange in a steamer basket over simmering water.
5. Steam covered for 25 minutes, rest 5 minutes, then unwrap carefully and serve while hot.

Allergen note: Contains no major allergens as written; confirm masa harina and broth suit dietary needs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.