We are wrapping up the Hs of the world - in our Cooking Around the World adventure - with a simple Honduran dinner. 'Simple' because we are only making one thing: nacatamales . Nacatamales are traditionally served at Christmas time, but I loved that they are steamed in banana leaves instead of corn husks. So, off we went to the Mexican market for banana leaves and Salvadorean cream. And, because we are short on time, I made some adaptations that included cooking the meat before stuffing the nacatamales . I also skipped the lard. A bit about Honduras...at times, this Central American country has been referred to as 'Spanish Honduras' to differentiate it from 'British Honduras' which is now the country of Belize. Honduran Nacatamales First make the masa , dough... 6 C masa harina 1/2 C butter, softened 1/2 C olive oil 1/2 C lime juice 4 C organic chicken broth Mix all of the ingredients together in a bowl and stir till it comes together into a ...