Nacatamal

A Nacatamal is a Nicaraguan tamal. Nacatamales are far greater than the typical for Mexico tamales and very popular in Central America. In Honduras Nacatamales be eaten on special occasions such as Christmas or weddings. Nicaraguans eat Nacatamales usually on Sunday mornings for coffee, or cocoa pinolillo. They are eaten for lunch or dinner in the rest of the week.

Preparation

A Nacatamal consists of dough ( masa ) ( from corn flour, milk, lard, mixed with potatoes, peppers, onions, garlic, salt and spices) and a filling ( relleno ), the pork or chicken, tomatoes, rice, garlic, onions containing potatoes and mint. The filling also be added olives, raisins or fresh chilli.

Wrapped in leaves of the plantain and tied together to give the dish a special flavor that Nacatamales are steamed for several hours or cooked in a pressure cooker.

• Culture ( Nicaragua)
• American Kitchen
• Court (Food and Drink )