Zacahuil (Giant Huastecan Tamal)

About this recipe

Zacahuil is the largest tamal in Mexico, a monumental piece that can measure up to 3 metres long and weigh over 50 kilograms. Originating from the Huasteca region (San Luis Potosi, Hidalgo, Veracruz and Tamaulipas), it is made with coarsely ground corn masa, cascabel chillies, pork or turkey, and wrapped in banana leaves to bake in a wood-fired oven overnight.

1. 1

   Nixtamalise the corn and grind it coarsely (martajado) so it keeps some texture. Mix with the melted pork lard, baking powder and salt until you have a grainy dough.

   

   💡 The dough should have visible lumps, not smooth like for regular tamales.

2. 2

   Deseed and soak the chillies cascabel and guajillo. Blend them with garlic, cumin and a little water. Strain the sauce e incorporala a the dough until it is of colour red even.

   

   💡 La dough should be of a red intenso; not escatimes in chilli.

3. 3

   Cut the pork into large pieces and season with salt, pepper and a little of the chilli sauce.

   

   💡 The pieces should be large so they do not dry out during the long cooking.

4. 4

   Roll out the leaves of banana in a surface large formando a rectangulo. Put the leaves for the llama for suavizarlas. Place a layer thick of dough on the leaves.

   

   💡 Necesitaras a mesa large or the piso limpio for armar the zacahuil.

5. 5

   Spread the pieces of meat over the dough and cover with more dough. Roll up and wrap firmly with the banana leaves. Tie with string.

   

   💡 Make sure to seal all the edges well so the dough does not escape.

6. 6

   Introduce in a oven of lena precalentado or a oven convencional a 160°C. Cook between 8 and 10 hours (overnight). Leave to rest 1 hour before of abrir.

   

   💡 If using oven convencional, envuelve ademas in aluminium foil.

7. 7

   Abre the zacahuil cutting the leaves and serve portions generosas. La dough should estar cooked, aromatica and the meat deshebrable.

   

   💡 It can be acompanar with green sauce or red to taste.

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