Ticucos are, without a doubt, the flag dish of traditional Honduran cuisine. Especially on holy days, when they are prepared more frequently. In this opportunity, we bring you this marvelous recipe so you can prepare these delicious Ticucos in the best local style.
They are a traditional dish with deep historical and cultural ties in Honduran gastronomy.
Originating from pre-Columbian times, these dough buns filled with meat, vegetables, and aromatic herbs have endured over the years as an essential part of the country's culinary identity.
Ticucos
Ingredients
1 ½ cup of Washed and chopped lorocos
1 Medium onion
1 Garlic clove
2 Chicken bouillon cubes
1 ½ kilogram of Pre-cooked corn dough
500 grams of Melted margarine
½ cup of Vegetable oil or melted lard
2 Finely chopped sweet peppers
1 cup of Cooked and drained beans
¼ cup of Finely chopped cilantro
1 pinch of Salt
Corn husks for wrapping
Preparation
Step 1 : Initially, soak the corn husks in a pot with enough water.
Step 2 : Meanwhile, chop the onion and garlic, and place them in a blender along with the chicken bouillon, a pinch of salt, and half a glass of water.
Step 3 : Process this mixture until it reaches a uniform consistency and set aside.
Step 4 : Next, place the dough on a countertop and make a center hollow.
Step 5 : Add half of the previously prepared mixture, the margarine, the cilantro, and knead until all ingredients are well combined.
Step 6 : Gradually incorporate the rest of the liquid mixture and the oil, kneading until achieving the desired consistency.
Step 7 : Once the dough is ready, roll it out and add the peppers, lorocos, and beans.
Step 8 : Knead gently to incorporate the beans without breaking them apart.
Step 9 : Remove the corn husks from the water, drain, and select the ones in the best condition.
Step 10 : For assembly, take a small piece of dough, form a ball of the desired size, and place it on top of a corn husk.
Step 11 : Fold the sides toward the center and then fold the bottom up.
Step 12 : Pinch the top of the Ticuco, slightly twist the tip, and tie with a strip of the same husk or string.
Step 13 : Repeat this process until all the dough is used.
Step 14 : Once all Ticucos are tied, place them one by one in a large pot until filled.
Step 15 : Add hot water until covering the first layer of Ticucos.
Step 16 : Cover the pot and cook for one and a half hours.
Step 17 : After cooking, remove the Ticucos from the pot, let them drain, remove the husks, and serve according to individual taste.
