When I saw that Love & Olive Oil was hosting a Tamales Kitchen Challenge this month, I was very excited. I needed an excuse to make nacatamales again. However, the instructions came with a caveat: "...but they do need to be traditionally wrapped in corn-husks…." Hmmm...Honduran nacatamales are traditionally steamed in banana leaves instead of corn husks. Not wanting to break the rules of the challenge, I sent Lindsay and Taylor a message. The answer: "They're wrapped and steamed in the same way right? If so, definitely ok!" Fantastic. Here we go. So, while R went to his mandolin lesson, the Enthusiastic Kitchen Elf and I went to the Asian market for banana leaves and the Mexican market for Salvadorean cream (it's like a thin sour cream). Our nacatamales aren't completely traditional because I cook the meat before stuffing them and I also skipped the lard. This recipe made approximately 24 nacatamales . When you're working wit...