This dish is believed to have existed since pre-Columbian times. It’s a combination of corn dough, salt and butter or grease extracted from pigs.
Another popular belief is that these types of foods were popular as they could last up to a week without turning bad.
Despite the fact that there are other Central American countries in which Totopostes are made, this Honduran version stands out for having a round shape and for even having filling in some variants.
This type of tamale is also known as Montucas Catrachas. The dough is sweet and is made from fresh corn and is usually filled with pork meat.
As part of the preparation, this dough should be wrapped with its respective filling in a corn leaf and wrapped with pieces of the same leaf.
After assembling and wrapping, they are placed in a pot to be cooked with a little water in a closed pot for about 3 hours.
The tapado is a traditional dish served in many different presentations especially in Latin American beach areas. For this Honduran dish, coconut milk and different types of minced meat are mixed together.
It can be accompanied by fried plantains, banana or fried yucca. In some cases the bananas are cooked together with the rest of the ingredients, but the bananas do not have to be so ripe so that they do not fall apart in the cooking process.
Another curious thing is that this dish should be juicy, but it should not look like broth, it should be left with little water before serving.