Nacatamal
A nacatamal is a Nicaraguan tamal . Nacatamales are larger than the typical Mexican tamales and very popular in Central America . In Honduras , nacatamales are eaten on special occasions like Christmas or weddings. Nicaraguans usually eat nacatamales on Sunday mornings with coffee, pinolillo or cocoa. They are also eaten for lunch or dinner the rest of the week.
preparation
A nacatamal consists of dough ( masa ) - made from cornmeal, milk, lard, mixed with potatoes, peppers, onions, garlic, salt and spices - and a filling (relleno) that includes pork or chicken, tomatoes, rice, garlic, onions , Potatoes and mint. Olives, raisins or fresh chilli are also added to the filling.
Wrapped in leaves of the plantain and tied to give a special flavor to the dish, the Nacatamales be for several hours steamed or pressure cooker cooked.