Chicken Nacatamales Dough Ingredients: 1/2 lb of cornflour (We recommend the brand, Maseca, but any other brand will do). 4 oz of instant mashed potato mix 1/2 liter of milk 1/2 oz of capers (with their juice) 6 garlic cloves 1 medium-sized green bell pepper 1 medium-sized yellow onion 3/4 lbs of margarine 1 oz of seedless green olives A splash of Tabasco Sauce 2 cubes of chicken bouillon 1/4 cup of Naranja Agria juice (bitter orange, orange and lime hybrid) 4 oz of whole canned tomatoes Heat the milk and slowly dissolve instant mashed potato mix into it. Dissolve cornflour in enough water to produce a thick paste and add to milk and potato mix. Blend the rest of the ingredients together (except the margarine) in a blender and add to the cornflour, milk and potato mix. Melt the margarine into a large pot and slowly add the dough. Mix until cooked - When the dough stops sticking to the sides of the pot. To Assemble the Nacatamales You'll Need: 10 one-foot-long pieces of aluminum foil 10 plantain plant leaves cut in half Manila rope 1 lb of white potatoes, cut into thin slices 2 medium tomatoes, cut into thin slices 1 medium onion, cut into thin slices 1 green bell pepper, cut into thin slices 30 seedless green olives (3 per Nacatamal) 40 capers (4 per Nacatamal) 2 bunches of mint 1/2 cup of raisins 3/4 cup of raw white rice 2 1/2 lbs of boneless chicken breast Marinate the chicken breast with Naranja Agria, achiote, ground garlic, cumin, ground onion, and salt for two hours-All to taste. Cut chicken breast into medium-sized strips. Soak the raisins and raw rice in water for two hours. Arrange two halves of the plantain plant leaves in a t-shape over a one-foot strip of aluminum foil. Place 1 cup of the cooked dough in their center. Place the following on top of the dough, in this order: 3 seedless green olives 4 capers 5 raisins 2 medium sized strips of chicken 1 tablespoon of rice 2 slices of potato 1 slice of green bell pepper 1 slice of onion 1 slice of tomato Top with a small bunch of mint Close the plantain plant leaf carefully over the ingredients and then the aluminum foil over the plantain leaf. Make sure the contents are wrapped in tightly. Wrap the manila rope around the package as you would a present, tying a double knot when done. Place all 10 Nacatamales into a pot of boiling water large enough to hold them and cook for 3 hours to allow the raw ingredients to cook thoroughly.
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