Tamale is for sure one of the most exciting and oldest traditional recipes in the Honduran cookbook. This is a thin flat tortilla made from coarse maize, cooked steamed with meat and Chilean pepper. One kind of tamale called "nacatamales" are rolls of maize leaves stuffed with finely chopped maize, remnants of game meat, or fish, or various vegetables and steamed in banana leaves. This dish is eaten during special occasions such as Christmas.
December 24–December 25
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