Honduran Ticucos (Bean Tamales)
Ticucos are rustic little Honduran corn tamales filled with beans and, often, loroco (an edible flower bud with a delicate, herbal flavor). Wrapped in corn husks or leaves and boiled, they are a humble, traditional food with deep country roots.
The corn masa is spread thin, filled with seasoned beans and loroco, then folded and tied into small parcels. They are especially popular during Lent and Semana Santa (Holy Week), when many families make them meat-free.
Ticucos belong to Honduras' rich world of corn-based specialties alongside nacatamales and montucas. Simple and satisfying, they show how much Honduran cooks can do with corn and beans.
For the best ticucos, season the masa and beans well, and boil the wrapped parcels until the masa is firm and cooked through. They are traditionally enjoyed with a cup of coffee or a bowl of soup.
Honduran Ticucos Recipe
Prep: 40 min · Cook: 1 h · Yield: 12 tamales
Ingredients
- 4 cups masa harina
- 3 cups warm water
- 1/4 cup oil or lard
- 1 teaspoon salt
- 2 cups cooked seasoned beans, mashed
- 1/2 cup loroco (or chopped herbs), optional
- Corn husks or leaves, soaked
Instructions
- Mix the masa harina, salt, oil and warm water into a soft, spreadable dough.
- Spread a thin layer of masa on each soaked husk.
- Add a spoonful of mashed beans and a little loroco.
- Fold and tie the husks into small parcels.
- Boil or steam for about 1 hour, until the masa is firm and cooked.
- Let rest a few minutes and serve warm with coffee.
Frequently Asked Questions
What are ticucos?
Ticucos are small Honduran corn tamales filled with beans and often loroco, wrapped in husks and boiled. They are a rustic, traditional food.
What is loroco?
Loroco is an edible flower bud used in Central American cooking, with a delicate, herbal flavor. It is a traditional filling for ticucos and pupusas.
When are ticucos eaten?
They are especially popular during Lent and Semana Santa (Holy Week), when many families make them meat-free, though they are enjoyed year-round.
How are ticucos different from nacatamales?
Ticucos are smaller and simpler, filled mainly with beans and loroco, while nacatamales are larger, wrapped in banana leaves, and filled with meat, rice and vegetables.
