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Nacatamales with Pineapple Pico de Gallo

  • Writer: Culinary Cam
    Culinary Cam
  • 5 hours ago
  • 4 min read

I missed a bunch of weeks of the 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it though I have been remiss at participating regularly this year. So, I am playing catch-up. Here I am at letter 'n.' And that means I am actually caught up!



N is for...


Nacatamales with Pineapple Pico de Gallo

Last year, when I realized that I neglected to line up a board member to bring dinner to our June meeting, I looked in the pantry and fridge and came up with nacatamales with pineapple pico de gallo! Done. This dish is the quintessential brutti ma buoni - 'ugly by good'! It really is a delicious mess.


Hailing from Central America, these are tamales wrapped and steamed in banana leaves instead of corn husks. I had just picked up a package of banana leaves on our family field trip to Seafood City; and I had a bag of blue corn masa harina. Then I used a hodge-podge of chicken and veggies for my filling. Easy peasy. My favorite part of this dish, though, are all the toppings, including a freshly made pico de gallo, crema, crumbled queso fresco, cilantro, and freshly squeezed lime juice.


Pineapple Pico de Gallo


Ingredients

  • 1 cup diced fresh pineapple

  • 1 cup diced tomato

  • 1/2 red onion, chopped

  • 1 jalapeño pepper, chopped

  • 2 to 3 sweet peppers, chopped

  • 1 Tablespoon freshly squeezed lemon juice

  • 1 Tablespoon honey

  • 1/8 cup fresh mint leaves, roughly chopped

  • 18 cup fresh cilantro leaves, roughly chopped

  • freshly ground salt, as needed

  • freshly ground pepper, as needed


Procedure

Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for at least 15 minutes to blend flavors. To make this more spicy, adjust to use more jalapeno peppers.


Nacatamales


Ingredients

  • 6 cups masa harina (as I mentioned, I had a blue corn masa harina)

  • 1/2 cup butter, softened

  • 1/2 cup olive oil

  • 1/4 cup vinegar (I used an apple cider vinegar)

  • 4 cups organic chicken broth

  • 2 cups chicken, diced

  • 1 Tablespoon taco seasoning (use your favorite brand or toss together chili powder, cumin, paprika, garlic powder, red pepper flakes, and oregano)

  • 1 cup diced, sauteed onions

  • 1 cup fresh corn kernels, blanched

  • 1 cup diced, sauteed zucchini

  • 1/4 cup chopped fresh cilantro

  • banana leaves for wrapping

  • For garnish: crema, crumbled queso fresco, chopped fresh herbs (I used cilantro and green onions), and lime wedges



Procedure

Toss together the chicken and taco seasoning until fully-coated. Sauté until no pink remains. Set aside.


For the masa: Mix the first five ingredients together in a bowl and stir till it comes together into a ball. Cover and let rest for 30 minutes.


For the filling: Fold the meat mixture, onions, corn kernels, black beans, and fresh cilantro into the masa to form the filling.


To assemble: Lay a banana leaf on a cutting board and spoon 3/4 cup of the filling into the center.


Fold the edges of the banana leaf over the stuffing and roll the banana leaf to form a packet.


Place the nacatamales in a large pot, suspended over water. Bring the water to a boil, then cover the pot tightly and steam for 60-70 minutes.


Each diner opens the banana leaf of his or her own nacatamal before eating. Garnish with the crema and fresh salsa.


The Previous Years' Offerings

My posts link to everyone else's. Enjoy exploring the alphabet through food.


 
 
 

Culinary Adventures with Camilla

culinarycami@gmail.com

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