Lay a banana leaf on a clean surface with the smooth side down. Place a large scoop of dough on the leaf and spread it out across the leaf. Wet your hands if it is too sticky.
Down the middle of the dough, add a spoonful of pork. Add on top around 2 tbsp of rice, a layer of potato slices, and a spoonful of onion, pepper, and tomato. Now on top (or to the side) place a prune, some olives, raisins, and capers.
Use one edge of the leaf to lift the dough and roll closed. You want the dough to encompass all the fillings, so try getting one edge of dough to meet with the opposite edge.
Fold the edges of the banana leaf over like a burrito and tuck both ends up if possible.
Wrap the whole thing in a square of tin foil to keep it all together.
Repeat until you run out of ingredients.
To cook, you will need to steam them. This can be done by filling a large pot halfway with water and placing a metal rack on the inside to hold up the tamales. Bring to a boil, then reduce to low heat and cover.
Let the tamales steam for about 4 hours, but keep an eye on the water, always adding more so it doesn’t all evaporate.
After 4 hours, use heat-proof tongs to remove the nacatamales from the pot. Allow them to cool so they are safe to handle, but serve hot.
Before eating, remove the tin foil and banana leaf. Enjoy!