The Tamal is a pre-Hispanic food and ritual, which has endured throughout history in South and Central America despite the various influences and incursions from other cuisines. This dish is made of masa, which is steamed or boiled in a leaf wrapper, which is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are generally wrapped in corn husks or plantain leaves; recently aluminum foil also made its way to the Honduran cuisine (as seen here).
Honduran Tamales are easy to make but time consuming. Add the spice ingredients to suit your taste. When you cook your meat cook it with some of the cilantro and cumin to add more flavor to it.
Hen Tamales are made with corn dough seasoned previously, are filled with chicken and potatoes; are then wrapped in banana leaves is sewn for a few minutes. You can serve it with a dollop of cream and enjoy a delicious cup of coffee in the area of western El Salvador. Enjoy this exquisite chicken tamale.
- 4 pounds of corn
- 4 hens
- 2 pounds potatoes
- 2 pounds green beans
- 2 pounds Loroco (aromatic flower in bud)
- 2 pounds tomatoes
- 3 onions large
- 5 green chilies
- Herbs (mint, parsley, celery, etc)
- 2 bags of relaxation (mix of species)
- Oil 2 bottles (like some of the lard, can be 2 pounds)
- 8 oz chicken broth
- 2 bulbs of garlic
- Achiote to taste
- Salt to taste
- Hard eggs (optional)
- Butter Cheese (optional)
- 2 dozen young leaves of bananas without cuts
(Recipe for 85 beautiful tamales)