Traditional Honduran cuisine is infused with corn or maize, a fundamental native crop in the region's diet.
They are an iconic dish that reflects Honduras’s rich culinary history, representing the identity and tradition of a people who cherish their gastronomic heritage.
Ready to enjoy this exquisite recipe together?
Montucas Catrachas
Ingredients
5 cups of Corn kernels
½ cup of Pork lard
1 ½ cup of Milk
1 cup of Butter at room temperature
4 Crushed garlic cloves
2 tablespoons of Salt
5 tablespoons of Sugar
¼ teaspoon of Pepper
1 Morron chili with its juice
1 Small chopped green chili
1 Small chopped onion
1 ½ pound of Pork meat in medium pieces
½ tablespoon of Cumin
2 Raisin boxes
Corn leaves
Preparation
Step 1 : In a pot, add water and bring to a boil.
Step 2 : Add the corn kernels and cook until tender.
Step 3 : Then, place the cooked corn kernels into a processor to make a purée.
Step 4 : To this purée, add pork lard, milk, butter, 2 crushed garlic cloves, 1 tablespoon of salt, sugar, pepper, morron chili, green chili, and onion.
Step 5 : Mix all ingredients until well combined.
Step 6 : In a skillet, heat oil and sauté the pork with salt, pepper to taste, cumin, and 2 crushed garlic cloves.
Step 7 : Soak the raisins in water until they absorb liquid, then add them to the meat.
Step 8 : Take a corn leaf and place a portion of the masa, adding pieces of pork and raisins to taste.
Step 9 : Place another corn leaf on top and wrap the contents.
Step 10 : In a pot, add enough water and place the montucas inside.
Step 11 : Let boil for 1 to 1.5 hours, or until the montucas are firm and easily detach from the leaf.
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