Entree: Mexico – Veracruz (Gulf Coast Mexico) – Zacahuil (Giant Tamal)

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 4 hrs 20 min

Additional 30 min

Total 6 hrs

Ingredients

- 3 lb (1.4 kg) pork shoulder, bone-in, cut into large chunks
- 10 cups (2.4 L) water (for braising; reserve broth)
- 1 large onion, halved (about 8 oz / 225 g)
- 6 garlic cloves
- 2 bay leaves
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) black pepper
- 6 dried guajillo chiles, stems and seeds removed (about 30 g)
- 2 dried ancho chiles, stems and seeds removed (about 20 g)
- 1 tsp (2 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 2 tbsp (30 ml) white vinegar
- 4 tbsp (60 ml) lard (or vegetable shortening)
- 2 tbsp (30 ml) achiote paste OR 2 tbsp (30 ml) annatto oil (for color)
- 8 cups (about 1.2 kg) fresh nixtamal masa (or substitute: 5 1/2 cups / 660 g masa harina rehydrated per package instructions with hot pork broth to similar consistency)
- 2–3 cups (480–720 ml) reserved warm pork braising broth, more as needed
- 1 tbsp (12 g) baking powder
- 2 tsp (12 g) kosher salt (for masa), adjust to taste
- 6–8 large banana leaves, washed and lightly passed over flame to soften (about 3–4 ft / 90–120 cm total leaf length)
- Kitchen twine for tying
- Optional garnish: pickled red onions, chopped cilantro, sliced radish (no measurements)

Instructions

Short Description:
A Veracruz-style zacahuil is a large, rustic tamal made with nixtamal masa and a savory pork filling, wrapped in banana leaves and slow-baked until the corn dough is tender and deeply flavored. Traditionally cooked in a wood-fired oven for a smoky finish.

Regional Notes:
This Gulf Coast Veracruz variant uses corn masa enriched with lard and annatto (achiote) and a braised pork filling seasoned with guajillo/ancho chiles and oregano, then wrapped in banana leaves and baked in a horno (wood-fired oven) for the characteristic smoky aroma. Unlike smaller central-Mexico tamales, zacahuil is made as a single large loaf meant to be sliced and shared.

1. Prepare the pork: In a large pot, combine pork shoulder, onion halves, 4 garlic cloves, bay leaves, 10 cups (2.4 L) water, 2 tsp (10 g) salt and 1 tsp (2 g) pepper. Bring to a simmer, skimming foam, then reduce heat and simmer gently until pork is very tender, about 1.5–2 hours. Remove pork and reserve 2–3 cups (480–720 ml) hot braising broth; discard bay leaves and onion.
2. Make the chile adobo and braise the pork (Veracruz style): Meanwhile, in a small saucepan, pour just enough hot water to cover guajillo and ancho chiles and soak 15–20 minutes until pliable. Drain chiles and transfer to blender with 2 garlic cloves, 1 tsp (2 g) oregano, 1/2 tsp (1 g) cumin, 1/4 tsp (0.5 g) cloves, 2 tbsp (30 ml) vinegar and 1/2 cup (120 ml) of the reserved braising broth; blend to a smooth sauce. In a skillet, heat 2 tbsp (30 ml) lard over medium heat, add the blended sauce and cook 4–5 minutes, seasoning with 1 tsp (6 g) salt to taste. Return pork to the pot, pour the adobo over it, cover and simmer another 30–40 minutes so the meat absorbs the sauce. Shred pork with forks and set aside; reserve any cooking juices.
3. Prepare annatto/achiote oil: In a small pan, warm 2 tbsp (30 ml) lard (or oil) with 2 tbsp (30 ml) achiote paste or annatto oil just until the fat is colored and aromatic; remove from heat.
4. Make the masa batter: In a large mixing bowl, combine 8 cups (about 1.2 kg) fresh nixtamal masa (or prepared masa from masa harina) with 1 tbsp (12 g) baking powder and 2 tsp (12 g) salt. Beat in the warm annatto/lard mixture until evenly colored. Gradually add 2–3 cups (480–720 ml) warm reserved pork broth, beating (by hand or with a paddle) until the masa is light and spreadable; it should hold shape but be soft—if using the floating test, a small ball of masa should float in cold water when ready.
5. Assemble the zacahuil: Lay banana leaves overlapping on a clean work surface to form a large rectangle. Spread a 1 1/2–2 inch (4–5 cm) thick layer of masa in a long loaf shape down the center of the leaves, leaving 2–3 inches (5–8 cm) of leaf at the edges. Drizzle a little of the pork cooking juices over the masa. Pile the shredded pork evenly along the center of the masa. Fold the banana leaves tightly over the masa to enclose the filling, forming a long, compact log; tie securely with kitchen twine at 2–3 inch (5–8 cm) intervals.
6. Bake in a horno or conventional oven: If using a wood-fired horno, place the wrapped zacahuil on a rack or baking stone and bake with steady wood heat for 3–4 hours, rotating as needed so it cooks evenly and picks up smoky flavor. For a conventional oven, preheat to 325°F (160°C), place the zacahuil on a rimmed baking sheet, cover loosely with foil, and bake 3–4 hours until masa is set and pulls slightly away from the leaf. If the zacahuil seems dry, baste once or twice with remaining warm pork broth during baking.
7. Rest and serve: Remove from oven and let rest, still wrapped, 20–30 minutes. Unwrap, slice into portions, and serve hot as the main course. Garnish with pickled red onions, chopped cilantro, and sliced radish if desired.