TamalesHardFree

Zacahuil de Pollo (Giant Huastec Chicken Tamal from Veracruz)

Name: Zacahuil de Pollo (Giant Huastec Chicken Tamal from Veracruz)
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Cuisine: Mexican
Ingredients: 1.5 kg Whole chicken or large chicken pieces; 1 kg Coarsely ground corn dough; 200 g Lard; 4 Chile chino or black chilli; 4 Dried guajillo chillies; 2 Dried ancho chillies; 6 cloves Garlic; 1 White onion; 1 tsp Ground cumin; 1 tsp Dried oregano; 2 Ground cloves; 2 tbsp Apple cider vinegar; 4 hojas grandes Banana leaves; 2 tsp Salt

300 min (60 prep + 240 cook) Hard 10 servings Huasteca Veracruzana

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Chicken version of the giant Huastec tamal: coarse corn dough with red chilli and chicken in adobo.

About this recipe

Zacahuil de pollo is the chicken variant of the giant tamal from the Huasteca Veracruzana: coarsely ground corn dough mixed with red chilli and lard, spread over banana leaves and filled with chicken marinated in chile chino adobo and spices, rolled into a colossal tamal of up to 3 metres that is cooked in a wood-fired oven overnight. This adapted home version serves 10–12 people and is prepared for weddings, christenings and community celebrations. It is one of the most impressive and singular tamales in Mexican cuisine.

History & Origin

Zacahuil is possibly the largest tamal in the world and one of the most spectacular dishes in Mexican cuisine. Its name comes from the Nahuatl 'tzacualli' meaning 'piled up' or 'heaped', in reference to its colossal size. Originating in the Sierra Huasteca — the mountainous region shared by Veracruz, Hidalgo, San Luis Potosí, Tamaulipas and Querétaro — the zacahuil is a festive and communal food prepared for grand celebrations: weddings, christenings, quinceañeras and religious festivals. Traditionally made with pork, the chicken variant is equally prized, especially in the Huasteca Veracruzana where Totonac and Nahua communities adapt the recipe according to meat availability. The preparation process is a collective act that brings the whole family together: the men collect banana leaves from the forest and prepare the stone oven, while the women mix the dough, prepare the adobo and fill the enormous zacahuil. It cooks overnight and is served in the morning, by which time its aroma has permeated the entire community.

Estimated cost

£27.00

Total cost

£2.70

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

32g

Protein

52g

Carbohydrates

22g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the adobo: toast the chillies (chile chino, guajillo and ancho) on a griddle. Soak in hot water for 15 minutes. Blend with garlic, onion, cumin, black pepper, cloves, oregano and vinegar. Strain.
2
Marinate the chicken (in large bone-in pieces) in the strained adobo with salt for at least 2 hours or overnight in the refrigerator.
3
Prepare the coarse dough: mix the coarsely ground corn dough with lard, ground red chilli, salt and warm water until you have a firm but workable dough, with the rough texture characteristic of zacahuil.
4
Lay the banana leaves (previously flamed to make them pliable) on a large surface or baking tray. Spread a 2 cm layer of dough over the leaves, leaving a free border. Place the marinated chicken in the centre.
5
Cover the chicken with another layer of dough and wrap everything firmly in the banana leaves, forming a large parcel. Tie with strips of banana leaf or kitchen string.
6
Cook in the oven at 160°C for 3–4 hours, or steam in a large tamal pot for 3 hours. The zacahuil is ready when the dough peels cleanly from the leaf. Serve by cutting portions directly from the parcel.