In Honduras, its preparation is more sophisticated to celebrate Christmas festivities.<\/p>\r\n\r\n
How it is prepared<\/h2>\r\n\r\n
The traditional preparation begins with grinding corn on a metate until the dough is made; before or during, the search for banana or corn leaves to wrap the dough and add it to pots is performed.<\/p>\r\n\r\n
Although, as mentioned, its origin was in Mexico, the tamal spread across all of North and South America, showing many varieties in the countries it passed through.<\/p>\r\n\r\n
The nacatamal can be made without filling, but in Honduras, as Christmas approaches, this dish should be made with its star ingredients.<\/p>\r\n\r\n
The dough needs to be seasoned with tomato, onion, green chili, and spices. For the filling, pork meat is most commonly used. Res or chicken can also be used.<\/p>\r\n\r\n
A bit of history<\/h2>\r\n\r\n
Historians agree that this type of food dates back to the colonial period, with the arrival of African slaves, who were mainly responsible for adapting this tamal to what we know today.<\/p>\r\n\r\n
Many of them, living in confinement, gathered leftovers such as meat and vegetables to add to the dough to prepare a more substantial meal.<\/p>\r\n\r\n
Over time, this dish became a delicacy for Christmas dinners, but also as a breakfast accompanied by coffee, because of its appreciable and rich flavor.<\/p>\r\n\r\n
Whether enjoyed during Christmas or other times of the year, the nacatamal has many varieties in Honduras. Don't miss the opportunity to try them.<\/p>
