FOOD AND DRINKS

Tamales

Dough preparation

 2 1 / 2 lbs. corn meal

15 cups water

1 large onion

 1 red or green chile,

1 2 / 3 cups lard

salt and pepper

 In a skillet, melt the lard, saute onion and chile over medium heat,cover the skillet and cook about 10 minutes.

 Allow to cool and liquefy, then strain the mixture.

Apart in a large pot, place the flour, gradually dissolve in water, add salt and pepper and onion mixture and chile.

Place the pot on the fire, over medium heat,  move the dough constantly.

Bring to a boil, add the remaining lard (melted), simmer for about 5 minutes.

Set it aside to cool.

Meat preparation

2 lbs. pork or chicken

1 / 2 lb. prepared dough

 1 large tomato

 1 large onion

5 cloves garlic

1 sweet green or red chile, minced

 1 / 2 tazade tomato paste, dissolved in water

1 tsp achiote

cumin, salt and pepper to taste

 Cut the meat into 2 inch pieces

 Blend the tomatoes, onion, garlic and chile. With this mixture is marinated pork (chicken), add the cumin, salt and pepper, prepared dough, achiote and tomato paste. All this is cooked so the meat is tender .

 Filling

 2 cups cooked rice

 2 cups stuffed olives

 3 potatoes, cooked diced

 1 can peas

 1 / 2 cup chickpeas

1 cup raisins

 20 banana leaves (or foil)

 If you want to wrap the tamales with banana leaves, boil until you catch a black color and then clean them and remove the veins of the leaves and try to cut into squares, but if they crack or break when wrapping tamal use another sheet on top, in case you do not find banana leaves Use foil, just cut them the size of a sheet of bond paper or on the size of the tamales.

 Leaves are arranged.  in the center of the sheet or foil is put a tablespoon of dough, the size you like a tamale, made a hole, a piece of pork (chicken) with dough mixture( recado) and place the other ingredients as follows:

 1 piece of potato,  1 cdta. of peas, 1 or 2 olives, 1 tps. raisins, 2 tbsp rice, 2 or 3 chickpeas. Fold the sheet is wrapped tamal, repeat the same procedure until all the dough, and they are ready to cook.

 At the bottom of the pan, a lid, then put enough leaves and place the tamales in layers.  Cover with water. Cook on high for 30 to 45 minutes.

Source:www.miguelreyesonline.com

Honduran Horchata

This is a delicious and popular drink  in Honduras. 
The horchata found in Honduras is primarily made from morro seeds or rice, with cold milk and sugar. Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. 

 Cocoa powder is used for a chocolate aftertaste.  Best way to serve it is really cold over lots of ice with grated cinnamon and more lime zest.

Honduras exports this drink to other countries like United states and Canada.

Source: www.honduranfood.com

Baleadas

A quick and delicious breakfast or evening meal, baleadas are thick flour tortillas folded over a variety of fillings. The most common filling for baleadas is a simple mix of beans, cheese and the Honduran-style sour cream known as mantequilla.

More elaborate fillings include meat, eggs, plantain and avocado. 

For a fast snack, you can use store-bought flour tortillas. But for authentic flavor, make your own.

 It's easy!

Recipe:

Flour -- 2 cups

Baking powder -- 1 teaspoon

Salt -- pinch

Water or milk -- 1/2 to 3/4 cup

Butter, lard or oil -- 3 tablespoons

Mix together the flour baking powder and salt in a large bowl. Stir in 1/2 cup of the water or milk to form a dough. Work in the butter, lard or oil until smooth. Add more liquid or flour as needed to form a smooth dough that isn't too sticky.

Remove the dough to a floured work surface and knead until smooth. Cover with a clean dish towel and set aside to rest for at least 30 minutes.

Heat an ungreased comal, griddle or skillet over medium flame. Cut the dough into 8 equal portions and roll each portion into a ball. Roll each ball out into roughly an 8-inch round, about 1/8-inch thick.

Place a dough round onto the hot comal and cook for about 1 minute on each side, or until the tortilla has browned spots and is lightly puffed. Set aside and repeat with the remaining dough rounds.

Source:maxiefectivo.com.hn

"Mondongo" Soup

Mondongo soup is a soup made from diced tripe (the stomach of a cow.) well cleaned, slow-cooked with vegetables such as plantain, potatoes, peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables and others. This is very famous in Honduras and one of the most delicious dishes from Honduras.

If you come to Honduras you have to taste it!!

         

                   You will not regret…

Source:

www.pinterest.com/gastronomia hondureña

Carne asada or Grilled meat

Carne asada or grilled meat is considered a typical dish in many restaurants in Honduras, you can order it as Plato Tipico. The meat is usually accompanied by chismol salsa (made of chopped tomatoes, onion and cilantro with lemon and spices), plantains, sausage, cheese, avocado, tortillas, and refried mashed beans.The cuts of beef are usually marinated in salt, pepper, spices, citrus juice to highlight the flavor of the beef and then grilled.

Source:
http://hondurasfood.blogspot.com/2009/08/platillos-tpicos-hondureos-carne-asada.html

Chicha

In Honduras there is a strong tradition of Chicha consumption especially when made from Pineapple. This fermented drink is a strong tradition that denotes the consistent respect of indigenous traditions.

This is a fermented drink made from derived either from  maize, manioc root (also known as cassava or yuca), grapes, apples or some other fruits. The Chicha is prepared mostly for the holidays like “Semanta Santa” (Easter), Christmas and other special occassions, a traditional event, shared with visiting friends and family. Chicha is rarely bought because it is considered a noble drink, an alcoholic brew prepared and celebrated by family members.

Source: www.gastronomiahondureña.com




Wine Palm Fruits in Honey 

("Coyoles" in honey)




This is a very delicious dessert and one of the most popular in the villages of Honduras. People in Honduras prepare it in "Semana Santa" (Easter week).

INGREDIENTES:

Coyoles, the amount that you want.
Sweet brown sugar


PREPARATION:

Wash and peel the fruit. Crush with a wooden mallet, to spring up. Put them into water to cook with little pieces of sweet brown sugar. When you look that they are quite cooked you can put more sweet brown sugar if you want. 

They are ready to be served when it gets thick honey.


Source:www.honduranfood.com