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Tamales Hondureños are a beloved staple in Honduran cuisine, offering a comforting blend of tradition and flavour. Wrapped in banana leaves and packed with a rich filling, these tamales are a symbol of togetherness and celebration, often prepared in large batches for holidays, family gatherings, or special occasions.
Their fragrant aroma, vibrant flavours, and tender texture make them a dish that embodies the heart and soul of Honduran culinary heritage.
Want to dive deeper into Honduran Cuisine? Don’t miss our post on 15 Traditional Honduran Foods to Try
What Are Tamales Hondureños?
Tamales Hondureños are a variation of the tamale, a traditional dish found throughout Latin America. In Honduras, this iconic dish is distinguished by its use of banana leaves for wrapping, which impart a distinct earthy aroma and flavour.
The base is made of masa, a dough crafted from corn flour, which is enriched with lard or butter to create a smooth, pliable texture. The filling varies but typically includes seasoned meats like chicken or pork, along with vegetables, rice, and sometimes olives or capers for an added burst of flavour.
The tamales are then carefully wrapped, tied, and steamed until tender. These tamales are more than just food; they are an experience. The process of making them is often communal, involving family members and neighbours who gather to prepare and enjoy the dish together.
The end result is a tamal that’s as much about its flavour as it is about the tradition behind it.
Ingredients and Taste
At the heart of Tamales Hondureños is the masa, which is flavoured with chicken or pork stock and spiced with cumin, garlic, and sometimes achiote, which adds a warm, earthy note and a golden hue.
The filling is a savoury mix of slow cooked meat, seasoned with a blend of local spices, tomatoes, and onions. Rice, potatoes, or chickpeas are often included for added texture, and extras like olives, raisins, or capers bring pops of briny or sweet flavour.
Once steamed, the tamales develop a tender, melt in your mouth texture, with the masa enveloping the filling in a harmonious blend of flavours. The banana leaf imparts a subtle smokiness and keeps the tamales moist during cooking.
The result is a dish that’s hearty, comforting, and bursting with layers of taste; savoury, slightly smoky, and delicately spiced.
A Taste of History
Tamales have roots that stretch back thousands of years to the pre-Columbian civilizations of Mesoamerica, where they were a portable and nourishing meal for warriors and travellers.
Over time, the tamal evolved as it spread across regions, adapting to local ingredients and culinary customs. In Honduras, the use of banana leaves instead of corn husks became a defining feature, reflecting the availability of this tropical staple.
Tamales Hondureños have long been a centrepiece of Honduran celebrations, particularly during Christmas and Easter. They symbolize abundance and hospitality, with recipes passed down through generations. Each family often has its own variation, adding unique touches that make their tamales special.
How to Make Tamales Hondureños (Honduran Tamale)
Tamales Hondureños are a cherished part of Honduran celebrations, especially during holidays and family gatherings. Wrapped in banana leaves, these hearty tamales combine tender corn masa with seasoned meat, vegetables, and aromatic spices. The process is both traditional and rewarding, producing comforting parcels of flavour and heritage. See the recipe card at the bottom for printable directions
Ingredients
For the Masa (Dough)
- 500 g corn masa harina (or fresh ground masa if available)
- 500 ml chicken stock (warm)
- 100 g lard or vegetable shortening
- 1 tsp salt
- ½ tsp ground achiote or annatto powder (for colour)
For the Filling
- 400 g chicken or pork, cooked and shredded
- 2 tbsp vegetable oil
- 1 medium tomato, finely chopped
- ½ onion, finely chopped
- 1 clove garlic, minced
- ½ green pepper, diced
- 1 tsp cumin
- ½ tsp paprika
- Salt and black pepper to taste
- 100 g cooked rice
- 1 medium potato, diced and lightly boiled
- 1 small carrot, diced and lightly boiled
- 2 tbsp tomato paste or purée
For Assembly
- Banana leaves (cut into large squares and softened over heat)
- Kitchen string for tying
- 1 cup warm water for sealing the masa
Cooking Instructions
Step 1: Prepare the banana leaves
Lightly heat the banana leaves over an open flame or a hot pan until they become pliable and glossy. Wipe clean with a damp cloth and set aside. This prevents tearing during wrapping and adds a subtle aroma when steaming.
Step 2: Cook the meat filling
In a medium saucepan, heat the oil and sauté onion, garlic, tomato, and green pepper until soft. Stir in the cooked meat, cumin, paprika, tomato paste, and a little salt and pepper. Simmer for 10 minutes until the mixture thickens slightly. Add the cooked rice, potato, and carrot. Stir to combine, then remove from heat.
Step 3: Prepare the masa dough
In a large bowl, beat the lard until creamy. Gradually add the masa harina, warm chicken stock, salt, and achiote powder. Mix well until smooth and slightly sticky. The dough should be spreadable but not runny. Adjust with extra stock or masa if needed.
Step 4: Assemble the tamales
Place one banana leaf square on a flat surface. Spoon about 3 tablespoons of masa in the centre and flatten slightly. Add 2 tablespoons of the meat filling on top. Fold the banana leaf around the filling, first from the sides, then from the top and bottom, forming a tight rectangular parcel. Tie securely with string.
Step 5: Steam the tamales
Arrange the wrapped tamales upright in a large steamer or pot with a rack. Add enough water to reach just below the rack. Cover with leftover banana leaves and a tight-fitting lid. Steam for 1½ to 2 hours over medium heat, checking occasionally to ensure the water level stays constant.
Step 6: Check for doneness
The tamales are ready when the masa is firm and easily separates from the leaf. Allow them to rest for 10 minutes before serving to let the flavours settle.
Step 7: Serve and enjoy
Serve warm, directly in their banana leaves for an authentic presentation. Accompany with a side of curtido (pickled cabbage) or a slice of lime for brightness.
Variations and Substitutions
- Meat substitute: Replace chicken or pork with shredded beef or vegetables for a vegetarian version.
- Banana leaves: If unavailable, use parchment paper or corn husks, though the flavour will differ slightly.
- Achiote substitute: Use mild paprika mixed with a touch of turmeric for similar colour.
- Lard substitute: Vegetable shortening or butter provides a lighter texture.
Cooking Tips for Perfect Tamales Hondureños
- Use warm broth when mixing the masa to achieve a soft and workable dough.
- Steam with extra banana leaves on top to lock in moisture and prevent drying.
- Avoid overfilling each tamale to ensure the masa cooks evenly.
- Resting the tamales after steaming allows the flavours to deepen and the texture to firm.
Tamales Hondureños (Honduran Tamale)
Equipment
- Large mixing bowl
- Skillet
- Spoon or spatula
- String or kitchen twine
- Large pot with steamer insert
- Clean cloth or extra banana leaves for covering
Ingredients
For the Masa (Dough)
- 500 g corn masa harina or fresh ground masa if available
- 500 ml chicken stock warm
- 100 g lard or vegetable shortening
- 1 tsp salt
- ½ tsp ground achiote or annatto powder for colour
For the Filling
- 400 g chicken or pork cooked and shredded
- 2 tbsp vegetable oil
- 1 medium tomato finely chopped
- ½ onion finely chopped
- 1 clove garlic minced
- ½ green pepper diced
- 1 tsp cumin
- ½ tsp paprika
- Salt and black pepper to taste
- 100 g cooked rice
- 1 medium potato diced and lightly boiled
- 1 small carrot diced and lightly boiled
- 2 tbsp tomato paste or purée
For Assembly
- Banana leaves cut into large squares and softened over heat
- Kitchen string for tying
- 1 cup warm water for sealing the masa
Instructions
- Lightly heat the banana leaves over an open flame or a hot pan until they become pliable and glossy. Wipe clean with a damp cloth and set aside. This prevents tearing during wrapping and adds a subtle aroma when steaming.
- In a medium saucepan, heat the oil and sauté onion, garlic, tomato, and green pepper until soft. Stir in the cooked meat, cumin, paprika, tomato paste, and a little salt and pepper. Simmer for 10 minutes until the mixture thickens slightly. Add the cooked rice, potato, and carrot. Stir to combine, then remove from heat.
- In a large bowl, beat the lard until creamy. Gradually add the masa harina, warm chicken stock, salt, and achiote powder. Mix well until smooth and slightly sticky. The dough should be spreadable but not runny. Adjust with extra stock or masa if needed.
- Place one banana leaf square on a flat surface. Spoon about 3 tablespoons of masa in the centre and flatten slightly. Add 2 tablespoons of the meat filling on top. Fold the banana leaf around the filling, first from the sides, then from the top and bottom, forming a tight rectangular parcel. Tie securely with string.
- Arrange the wrapped tamales upright in a large steamer or pot with a rack. Add enough water to reach just below the rack. Cover with leftover banana leaves and a tight-fitting lid. Steam for 1½ to 2 hours over medium heat, checking occasionally to ensure the water level stays constant.
- The tamales are ready when the masa is firm and easily separates from the leaf. Allow them to rest for 10 minutes before serving to let the flavours settle.
- Serve warm, directly in their banana leaves for an authentic presentation. Accompany with a side of curtido (pickled cabbage) or a slice of lime for brightness.
