In Honduras, its preparation is more sophisticated to celebrate Christmas festivities.
How it’s prepared
Its traditional preparation begins with grinding corn on a stone grinder until the dough is made; before or during, the search for banana or corn leaves to wrap the dough and place it in pots is undertaken.
Although, as we mentioned, its origin was in Mexico, the tamal traveled throughout the lower North America to the north of South America, presenting many varieties in the countries it passed through.
The nacatamal can be made without filling, but in Honduras, as Christmas dates approach, this dish should include its star ingredients.
The dough is seasoned with tomato, onion, green chili, and spices. The filling often includes pork meat. Beef or chicken can also be used.
A bit of history
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.
Many of them, living in confinement, gathered leftovers such as meat and vegetables to add to the dough, creating a more substantial meal.
Over time, this dish became a Christmas feast delicacy, but also a breakfast accompaniment with coffee, as its flavor is appreciated and rich.
Whether enjoyed during Christmas or other times of the year, the nacatamal has many varieties in Honduras. Do not miss the opportunity to try them.
