Traditional Huastec Zacahuil

Name: Traditional Huastec Zacahuil
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kg coarsely ground corn masa (textured, not smooth or fine); 800 g pork shoulder (cooked and finely shredded); 6 pieces guajillo chiles (seeded and stemmed); 4 pieces ancho chiles (to add depth to the sauce); 250 g pork lard (the authentic secret for the dough consistency); 2 cups meat broth (to hydrate the rustic dough); 2 pieces banana leaves (large and wilted over heat for wrapping); 1 to taste salt and black pepper

The giant king of all Mexican tamales: featuring a rustic, coarsely ground corn masa with a unique texture, crispy on the outside and tender inside, packed with shredded pork in dry chili sauce.

220 min Hard Mexicana 8 servings

The story behind

You cannot imagine how incredibly legendary this dish is! The very first time I experienced authentic zacahuil was during a weekend road trip with some friends to a traditional market in the Huasteca region. Seeing these tamales the size of a dinner table, wrapped in endless layers of beautiful banana leaves, completely blew my mind. A sweet local lady who was selling them told me that it is a sacred pre-Hispanic recipe that used to be cooked underground and nowadays connects whole towns during big celebrations. Personally, I absolutely love having it for breakfast on a lazy Saturday morning when you want to start your weekend with the best energy. It tastes phenomenal if you serve it straight on the banana leaf with pickled jalapeños on the side for that perfect tangy kick. To drink, a hot cup of sweet Mexican clay-pot coffee mixed with piloncillo balances the smoky tones of the corn so well that you will definitely want to go back for thirds.

Ingredients

1 kg coarsely ground corn masa (textured, not smooth or fine)
800 g pork shoulder (cooked and finely shredded)
6 pieces guajillo chiles (seeded and stemmed)
4 pieces ancho chiles (to add depth to the sauce)
250 g pork lard (the authentic secret for the dough consistency)
2 cups meat broth (to hydrate the rustic dough)
2 pieces banana leaves (large and wilted over heat for wrapping)
1 to taste salt and black pepper

Instructions

1

Soak the dried guajillo and ancho chiles in boiling water for a few minutes until they are fully softened and flexible.
2

Blend the chiles with a garlic clove, a splash of the soaking water, and salt until you get a beautiful smooth red salsa.
3

In a massive mixing bowl, combine the textured corn masa with melted pork lard and the meat broth, mixing thoroughly until it forms a soft dough with prominent corn grains.
4

Pour half of the red salsa straight into the corn dough, working it with your hands to give it an orange tint and a rich flavor base.
5

Toss the remaining red salsa with the shredded pork so the meat is completely coated, juicy, and well-seasoned.
6

Line a deep baking dish with overlapping layers of the wilted banana leaves, spread a thick layer of dough, add the pork filling in the center, and cover it with the remaining dough before folding the leaves tightly like a large package.
7

Bake at 180°C for about three full hours until the outer crust of the masa feels wonderfully crispy and golden brown, then serve hot.

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Traditional Huastec Zacahuil

The story behind

Instructions

Share this recipe

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