Heat the milk and slowly dissolve instant mashed potato mix into it. Dissolve corn flour 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 corn flour, 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.
Preparation And Assembly
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 pitted green olives4 capers5 raisins2 medium sized strips of chicken1 tablespoon of rice2 slices of potato1 slice of green bell pepper1 slice of onion1 slice of tomatoTop with a small bunch of mintClose 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 steamer cook for 3 hours to allow the raw ingredients to cook thoroughly.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France