Nacatamal

A nacatamal (Nahuat: Nakatamal, Nakat "meat", tamal "tamale") (Nahuatl: Nacatamal, Nacatl "meat", tamalli "tamale") is a traditional Nicaraguan dish similar to the tamal and to the hallaca. Nacatamales have Mesoamerican roots, and originated from the Nicarao tribes who inhabited western Nicaragua, its name originates from the Nawat language and translates to 'meat tamale'. In the pre-Columbian era, the Nicarao used meats like deer, turkey, and iguana with ingredients such as tomatoes, potatoes, chilis, achiote, and herbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed. After Spanish conquest, nacatamales were made with introduced meats like pork and chicken. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks.

Description: Wikipedia — Nacatamal, CC BY-SA 4.0