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Belgourmet's World Famous Honduras Recipes
Honduras Recipes - Recipe of Honduras

 

Our Links to Honduras Recipes :


PLANTAIN PANCAKES

3 very ripe plantains
3 tbsp. flour
4 tbsp. melted butter
2/3 cup cooked beans
2/3 cup shortening or lard

1. Boil and mash plantains; add flour and butter and mix thoroughly.
2. Fry the beans in 1 tbsp. shortening for about 5 minutes.
3. Heat remaining shortening in another frying pan, add plantain mixture, 1 tbsp. at a time, and spread with a fork so that it will take the shape of a small pancake. Fry the "pancakes" for about 5 minutes, place a teaspoon of the fried beans on each and fold. Fry the stuffed pancakes, covered, three minutes on each side or until brown.


COCONUT BREAD

1 1/2 coconuts grated
3 lbs. all purpose flour
3 tbs. yeast
1/4 cup warm water
1 tbs. margarine
3 1/2 tbs. sugar
3 tsp. salt

Chip and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix well. Squeeze out milk. Dissolve yeast in 1/4 cup warm water, add 1 tbs. sugar and 1 tbs. flour, mix well, let rise. Then add remaining ingredients and knead until smooth and satiny. If dough is a bit stiff, add a little more coconut milk. Set aside in a pan, cover and let rise until double in bulk, about two hours. Divide into portioins, depending on the size of the pans for baking, knead and form loaves. Place in greased pans to rise again until double in bulk. Bake at 350 degrees F for 40-45 minutes. When done take out of pan and cool on rack.


Tamales
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.


What you need:

1 pkg of maseca banana leaves or aluminum foil
1 large onion
1 large and 1 medium pot
1 large tomato
1 bowl of cooked rice
1 large green pepper
1 can of peas (chicharro)
1 cup of cilantro
3 lbs of cooked pork stew meat
1/4 cup of cumin (more or less)
3 or 4 large potatoes
2 large cubes of chicken flavor (cooked and cubed)
1 can of tomato paste


Procedure:

1. In the largest pot pour about three-fourths of the maseca and add water until it is almost like a thin batter for pancakes. (not too thin, and not very thick...its better for it to be a little thick than too thin. To thin will not cook correctly.)

2. In a blender, blend the onion, tomato, green pepper, cilantro and cumin. Add this to the batter. Also add the chicken bouillon to the mix and blend well. You may only need one. But add to suit your taste. Add salt to your liking.

3. Put about 5 cups in the smaller pot and add the tomato paste. Stir until it is an even red color.

4. Before these are boiling add about half of the bottle of oil to the larger pot and half to three quarters of what it left to the smaller pot.

5. Stir continuously to keep from burning.

6. After it has come to a boil cook a few minutes longer, then remove from heat.

7. If you are using banana leaves to cook them in you will need to wash and heat them. f you are using aluminum foil make sure that it is heavy duty. The foil is easier to roll up the tamales and does not give the flavor of the leaves.

Rolling of the tamales: 8. For leaves or foil: square to about 12 to 15 inches. Start adding ingredients at the top corner or center.

9. Add about 1 cup of the regular masa batter then add about 1/4 cup of the red masa.

10. Then add rice, pork, potato and peas.

11. Fold over several times then fold sides in. Set aside.

With the foil it is a little easier to mold the tamales and is not as likely to come undone. If it is your first try at tamales, I would recommend using the foil.

After rolling all of the mixture clean the two pots and then add all the rolled tamales to them add water until about half way and cook covered for about an hour. After the hour, check one of them to see if it has thicken. Let cool down a for about 5 minutes and unroll on to a plate. If it is still a little runny then cook all for 20-30 minutes longer.


Conch Soup

This is a typical soup that originated in the north coast of Honduras, but it is served throughout the country.

Ingredients:

1 pound of conch
2 shredded coconuts
3 green bananas
2 carrots
2 pounds of yucca - it is better if you use yellow yucca
2 garlic teeth
2 large onions - yellow or white
2 green peppers
2 bouillon cubes
1/2 cup of coriander - small leaf
1/2 cup of coriander - broad leaf
1/8 cup of margarine
1 cup of coconut milk

Process:

Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine. Add the bouillon cubes and the coriander. Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out. Should end with approximately 3/4 liter of coconut milk. Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the bananas and simmer for another 7 minutes or until the bananas are soft. Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.


Enjoy it.
P.S. I don't know if you have access to broad leaf coriander. If you don't I would suggest substituting it for regular coriander 1 to 1 1/2 the broad leaf has a sharper taste than the other.

If you can't get Conch try to substitute it for scallops. Expensive but it is worth it.


Chayotes María

10 servings
6 medium chayotes, washed
1/3 cup flour
3 cups skim milk
1 cup evaporates skim milk
½ cup low fat sour cream
1½ tablespoons chopped fresh parsley
3 scallions, minced
pepper to taste
small amount of salt (optional)

1. In a large saucepan, bring 4 quarts of salted water to a boil. Add the chayotes, cover, and cook until they are tender when pierced with a skewer, about 30 minutes.

2. While the chayotes are cooking, prepare the sauce. In a small bowl, whisk together the flour and ½-cup of skim milk until smooth. In a large non-aluminum saucepan, stir together the remaining skim milk and the evaporated skim milk. Bring to a simmer over medium heat. Very gradually whisk in the flour mixture. Stir until the sauce boils and thickens. Reduce the heat to very low and cook for 2 minutes, stirring occasionally. Stir in the sour cream, parsley, and scallions and season to taste with salt (optional) and plenty of pepper.

3. Drain the chayotes and cut into ¼-inch thick slices. Put the sliced chayotes in a serving bowl, pour the sauce over, and serve immediately.

Serve with roast pork loin, carrots, and potatoes.


Note:
Chayote-mild-flavored chayote, a squash the size of a large pear, weights on the average about 10 to 12 ounces. Chayote is usually creamy jade in color; there are chayotes that are quite white, and some are nearly as dark as avocados.


Fish and Clam Chowder

2 cups (2 medium) cubed ½-inch potatoes
1 cup (2 stalks) chopped celery
3 tablespoons sliced ¼-inch green onions
2 tablespoons vegetable oil or bacon fat
1 (14 ½ ounce) can chicken broth
1 pound fish fillets (cod, red snapper or haddock), cut into ½-inch pieces
2 cups torn spinach leaves
4 cups milk
¼ cup all-purpose flour
1 (6 ½ ounce) can minced clams
4 slices crisply cooked crumbled bacon
¼ teaspoon salt
¼ teaspoon white pepper
Hot pepper sauce

In 3-quart saucepan combine potatoes, celery, green onions and oil. Cook over medium heat, stirring occasionally, until onions are tender (6 to 8 minutes). Stir in broth. Cover; continue cooking until potatoes are tender (10 to 15 minutes). Stir in fish, spinach and 3 cups milk. Continue cooking until fish flakes with a fork (4 to 7 minutes). In small bowl, combine remaining milk with flour; stir into soup.Reduce heat to low; cook, stirring constantly, until soup is slightly thickened (4 to 5 minutes). Add all remaining ingredients; continue cooking until soup is heated through (1 to 2 minutes).

Microwave Directions: Reduce oil to 1 tablespoon. In 4-quart casserole combine potatoes, celery, onions and oil. Microwave on HIGH, stirring after half the time, until onions are tender (4 to 7 minutes). Stir in broth; cover. Microwave on HIGH, stirring after half the time, until vegetables are tender (7 to 11 minutes). Stir in spinach, 3 cups milk and clams; cover. Microwave on HIGH, stirring after half the time, until spinach is tender (9 to 12 minutes). In small bowl combine remaining milk and flour; stir into soup. Cover; microwave on HIGH, stirring after half the time, until thickened (6 to 9 minutes). Stir in fish; cover. Microwave on HIGH, stirring after half the time, until fish flakes with a fork (2 to 4 minutes). Stir in all remaining ingredients; cover. Microwave on HIGH, stirring after half the time, until soup is heated through (2 to 3 minutes).

TIP: One half of a 10-ounce package of frozen chopped spinach, thawed and well drained, can be substituted for fresh spinach leaves.

8 to 10 servings


Countries that celebrate Las Posadas are: Mexico, Columbia, Honduras, Nicaragua and El Salvador. Many Latinos in the Southwestern United States also celebrate Las Posadas.
We made Buñuelos to celebrate this Winter Holiday.

Buñuelos

6 cups flour
1 tsp. sugar
1 tsp. baking powder
1 egg
2 TBSP. shortening
water
1/4 tsp. cinnamon
Frying oil

Mix well the flour, baking powder and sugar. Add the egg and shortening and mix until both are absorbed by the flour. Add water a little at a time until it becomes a dough consistency (like tortillas). Roll small balls of the dough (about 1/2 the size of your hand) into pancake-like shapes. Let them sit for awhile so they can dry a bit. This way they won't absorb too much oil when you fry them. Deep fry the buñuelos and sprinkle with cinnamon and sugar. They should be nice and crisp.

 

Honduras Recipes

Recipe of Honduras




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