Montuca

Marca País Honduras’s montucas de pollo for Buen Provecho enclose a sweetened fresh-corn dough around chicken and its cooked recado. Corn leaves wrap the portions and form the layers and cover in the cooking pot.

A fine knife removes the kernels from eight tender corn ears. The kernels are ground with half a cup of supplied milk and water into a thick dough. The dough cooks with salt and two tablespoons of the listed vegetable oil, then gradually receives the margarine and sugar.

The onion, sweet chile, supplied peeled tomato, garlic, supplied achiote dissolved in water, cumin, salt, pepper and cinnamon sticks are blended. The remaining tablespoon of vegetable oil heats in a pot and sautés the chicken breast. The blended mixture joins it and cooks until the chicken is cooked. A quarter cup of the same cooked mixture, without chicken, is removed and added to the dough.

A large spoonful of dough goes on each corn leaf, with recado and chicken in its centre. The portions are wrapped and tied with the named plantain-penca thread.

A large pot receives enough water, a layer of montucas, a layer of corn leaves and another layer of montucas. The remaining corn leaves cover them. The pot goes over the heat for an hour, after which the montucas are lifted out and served. The publisher recommends coffee alongside.