Editing Tamale (section)

===Nicaragua===
[[File:Nacatamal with banana leaf and aluminum foil.jpg|thumb|{{Lang|es|Nacatamal}} with both banana leaf and aluminum foil wrapping]]
The most popular version of the Tamal in [[Nicaragua]] is the ''[[nacatamal]]'' and sometimes serves as an entire meal in itself. It is a traditional dish with indigenous origins. The name comes from the [[Nawat language|Nawat]] language spoken by the [[Nicarao people|Nicarao]], who were situated on the Southern Pacific coast of Nicaragua, and translates to "meat tamale".<ref>{{Cite web |date=12 October 2015 |title=Nacatamales Are the Fatty, Meat-Filled Tamales of Nicaragua |url=https://www.vice.com/en/article/nacatamales-are-the-fatty-meat-filled-tamales-of-nicaragua/ |url-status=live |archive-url=https://web.archive.org/web/20230223153923/https://www.vice.com/en/article/mgxpp4/nacatamales-are-the-fatty-meat-filled-tamales-of-nicaragua |archive-date=23 February 2023 |access-date=24 January 2022 |website=Vice.com}}</ref> The {{Lang|es|nacatamal}} is perhaps the most produced within traditional [[Nicaraguan cuisine]] and it is an event often reserved for Sundays at mid-morning. It is usually eaten together with fresh bread and coffee. Enjoying {{Lang|es|nacatamales}} during special occasions and to invite extended family and neighbors to also partake is a common occurrence.

{{Lang|es|Nacatamales}} are much larger in size in comparison to their counterparts, and made up of mostly nixtamalized corn {{Lang|es|masa}} (a kind of [[dough]] traditionally made from a process called {{Lang|es|nizquezar}}) and [[lard]]). The masa and liquified concoction of onion, garlic, tomato, salt, {{Lang|es|achiote}} ([[annatto]]), [[naranja agria]] and [[bell pepper]] is cooked and the result becomes the base for the nacatamal and it is also referred to as {{Lang|es|masa}}. This base is ladled onto plantain leaves used for wrapping into large individual portions. The filling usually consists of annatto-seasoned pork meat, rice, slices of [[potatoes]], bell peppers, [[tomatoes]], and [[onions]]; [[olive]]s, spearmint sprigs, and [[Pequin pepper|chile {{not a typo|congo}}]], a very small, egg-shaped chile found in Nicaragua. On occasion, prunes, raisins, or capers can be added. The ''masa'' and filling are then wrapped in plantain leaves, tied with a string, and made into pillow-shaped bundles – {{Lang|es|nacatamales}}. They are then steamed or [[pressure cooking|pressure-cooked]] for several hours. The entire process is very labor-intensive, and it often requires preparation over the course of two days; involving the whole family may be needed to complete it.

==== Varieties ====
*{{Lang|es|Pizque}} Are a much simpler version of a tamal in Nicaragua, they are wrapped in a banana leaf, and are eaten with cheese and cooked red beans.
*{{Lang|es|Pizque Relleno}} have a sweet flavor, filled with a mixture of ground beans sweetened with cane sugar or [[rapadura]] and are wrapped in banana leaves. They serve as a dessert.
*{{Lang|es|Yoltamal}} Is made with tender corn grains that gives it a slightly sweet flavor and wrapped in corn husks. It is generally eaten accompanied by quesillo or cheese, and sour cream.
*{{Lang|es|Yoltamal Relleno}}. A variety of the above stuffed with a mixture of rapadura and grated or ground cheese.
*{{Lang|es|Montucas Neosegovianas y Estelianas}}. A Northern Nicaraguan tamal make with chicken or hen meat, wrapped in a banana leaf and tied.
*{{Lang|es|Paco}} Is a Western Nicaraguan tamal mostly found in [[Leon, Nicaragua|León]]. that consists of masa mixed with mashed green plantain, sugar, honey and salt. It's wrapped in tempisque or fig leaf and cooked.