Nacatamales (Choluteca style)

Nacatamal preparation: drain the rice and add salt to taste, cut the potatoes into thin slices, if they are very large, in half. cut the leaves into 50 or so 16-inch squares and save the leftovers. soak the rope in water to soften it. place two squares of leaves in a cross and in the center, diagonally, a piece of the leftovers. top with a cup flush with the prepared batter, roll out a little to make it flat and even. Distribute a piece of pork and one of bacon on top, alternating them. then, in the center, a tablespoon of rice with four halves of potatoes, place a slice of tomato, one of green chili and a sprig of mint, bathe everything with a tablespoon (from cooking) of the sauce that has been prepared from the pork . Join two ends of the opposite corners of the leaves and roll them down and bending the other two ends down and tie it with a piece of rope, tightly and with double ties, taking care that the content does not come out.

method of cooking: they are steamed, boiling water is placed in a pot with a rack separating it from the bottom with the leftover leaves and the nacatamales are placed, one on top of the other. at the end it is covered with leaves and then with a lid. boil for four hours. add boiling water as it is consumed.