TamalesMediumFree

Michoacán Nacatamales

Name: Michoacán Nacatamales
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Cuisine: Mexican
Ingredients: 2 Poblano chilli; 200 g Lard; 500 ml Chicken stock; 3 Dried guajillo chilli; 600 g Masa harina for tamales; 80 g Green olives; 600 g Pork shoulder or leg; 6 hojas grandes Banana leaves; 2 Potato

180 min (60 prep + 120 cook) Medium 10 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 12 May 2026

Large Michoacán banana-leaf tamales with pork, olives and chilli.

About this recipe

Michoacán nacatamales are large tamales made with nixtamalised corn masa and lard, filled with pork stewed in red adobo, olives, sliced chilli and potato. Wrapped in banana leaves and steamed for several hours, they produce a moist, aromatic tamal with the characteristic smoky fragrance of banana leaf. Unlike corn-husk tamales, banana leaf imparts moisture and a unique herbal aroma. These are celebration tamales prepared in large batches for patron saint festivals, posadas and family gatherings in Michoacán. The addition of olives and sliced chillies sets them apart from other regional versions of the Mexican tamal.

History & Origin

Nacatamales have pre-Hispanic origins, with Spanish ingredients like olives and pork incorporated during the Colonial period. In Michoacán, the tradition of making them in banana leaf reflects the influence of the state's coastal and tropical regions where banana trees grow.

Estimated cost

£26.00

Total cost

£2.60

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

440

Calories

20g

Protein

46g

Carbohydrates

22g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the pork adobo: blend the soaked guajillo and ancho chillies with charred tomato, garlic, cinnamon, cumin and stock. Braise the pork pieces in this adobo for 45 minutes until tender. Leave to cool.
2
Beat the lard with a mixer until fluffy. Incorporate the masa harina in three additions, alternating with warm stock. Season with salt. Taste to ensure it is well seasoned.
💡 The masa should be softer than for tortillas but still manageable.
3
Pass the banana leaves over a gas flame to soften them (5 seconds per side). Wipe clean with a damp cloth and cut into 30×30 cm squares.
💡 If the leaves crack when folded, pass them briefly over the flame again.
4
Spread 4–5 tablespoons of masa over the centre of each banana leaf square. Top with 2 tablespoons of braised pork, 2–3 olives, 1 strip of roasted poblano chilli and 2–3 slices of cooked potato.
5
Fold the banana leaf to enclose the filling, first folding the long sides then the short sides, forming a rectangular parcel. Secure with strips of the same leaf or kitchen string.
6
Steam in a large steamer for 1 hour 45 minutes over medium heat. The nacatamales are ready when the masa separates cleanly from the leaf.
💡 Check the water level every 30 minutes.
7
Leave to rest for 10 minutes before opening. Serve in the banana leaf as presentation.