Nacatamales
Nacatamales are a traditional dish from Nicaragua, similar to tamales found in other Latin American countries but with distinct characteristics. They are made from a masa, or dough, of nixtamalized corn, which is then seasoned and often mixed with lard or oil. This masa is typically enriched with achiote, giving it a characteristic yellow-orange hue.
The filling for nacatamales varies but commonly includes seasoned pork or chicken, along with vegetables such
Nacatamales are traditionally steamed for several hours until the masa is fully cooked and tender. They are