Mantequilla hondureña
Mantequilla hondureña is a traditional sour cream, but with a richer, tangier flavor and a thicker, creamier texture. It is a staple in Honduran cuisine, often used as a condiment or accompaniment to many popular dishes like baleadas, tacos, tamales, pupusas, and fried plantains.
There are two main types of mantequilla in Honduras: mantequilla blanca, which has a texture similar to sour cream or crème fraîche, but is slightly tangier. It is smooth, creamy, and pourable, making it ideal for drizzling on top of foods.
Mantequilla rala is a thinner, more liquid version of mantequilla, similar to a light cream or buttermilk. It is often used as a dressing for fried plantains, beans, rice, and stews. Traditional mantequilla hondureña is made from fermented milk or cream. Read more
The process involves allowing milk or cream to sour naturally, after which it is mixed with a bit of salt and sometimes rennet or a starter culture. Over time, the natural bacteria in the milk ferment the sugars, creating a tangy, creamy consistency.
Commercial versions often have a more controlled fermentation process, and some recipes use a combination of sour cream, milk, and butter to replicate the flavor and texture. In cooking, mantequilla is more versatile than sour cream and holds up better to heat, making it ideal for topping hot foods like tacos and fried plantains.
Mantequilla hondureña can be found in Honduran, Central American, and Latin American grocery stores. In the U.S., it may be labeled as "Honduran sour cream" or "Honduran mantequilla".
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Baleada
Baleada is one of the most famous Honduran dishes consisting of a thick wheat flour tortilla filled with mashed fried beans and optionally, various other ingredients such ... Read more
