Salvadoran tamales have been part of the typical gastronomy of our country for years. This delicious dish is prepared with base and white corn masa in the Center mass of corn with a pepper called achiote, which gives it a reddish-orange color.
The tamales are prepared in a banana leaf previously placed in the Sun to give you more flexibility. Mass is placed on the sheet and also add chicken or pork together with pieces of vegetables such as potato and bean, which give it an exquisite flavor. The Tamale is sealed and then cooked with firewood for a few hours until you have a consistency a little hard. After you taste accompanying it with tanning and a cup of hot coffee.
They are sold in public places and some people House by House. Its cost is usually $0.25 per unit.
