Entree: Mexico – San Luis Potosi, Bajio Mexico – Zacahuil (Giant Tamal)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 3 hrs 30 min

Total 5 hrs

Ingredients

- 6 cups (approx. 900 g) fresh nixtamal masa (preferred) OR 4 1/2 cups (approx. 540 g) masa harina plus 2 1/4 cups (540 ml) warm water to reconstitute
- 1 cup (225 g) pork lard (or vegetable shortening if needed)
- 2 tsp (8 g) baking powder
- 2 tsp (10 g) fine salt, plus more for the pork cooking liquid
- 1 1/2 cups (360 ml) reserved pork cooking broth (see below), plus more if needed
- 3 lb (1.4 kg) pork shoulder (pork butt), bone-in or boneless, trimmed
- 1 medium onion (about 8 oz / 225 g), quartered
- 4 cloves (approx. 12 g) garlic, smashed
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 1 tsp (2 g) dried oregano
- 1 tbsp (15 ml) neutral oil (for toasting chiles)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) apple cider vinegar or white vinegar
- 6–8 large banana leaves, trimmed and softened (or enough to line and wrap a 12 x 8 x 3 inch / 30 x 20 x 8 cm baking pan)
- Kitchen twine for tying
- Optional to serve: salsa verde or red salsa, pickled red onions, sliced radish, lime wedges

Instructions

Short Description:
A traditional Bajio main-course tamal made from a large mass of corn dough (masa) layered and filled with slow-cooked pork, wrapped in banana leaves and finished in a wood-fired oven for a deep, smoky flavor and moist, bread-like interior.

Regional Notes:
This San Luis Potosi / Bajio version uses a coarse nixtamal masa enriched with pork lard and a red chile–braised pork filling; it is wrapped in banana leaves and cooked in a wood-fired oven, which gives the zacahuil its characteristic smoky crust and tender interior, differing from smaller steamed tamales or Oaxacan tamales wrapped in corn husks.

1. Make the pork for the filling: place pork shoulder in a large pot with onion, smashed garlic, bay leaves, peppercorns and enough water to cover (about 6 cups / 1.4 L). Add 1 tsp (5 g) salt. Bring to a simmer, reduce heat and gently simmer, uncovered or partially covered, until very tender, about 1.5–2 hours. Remove pork and reserve 1 1/2 cups (360 ml) of the cooking broth; shred pork into large flakes. Discard bay leaves and bay solids.
2. Prepare the red chile sauce: while pork cooks, toast dried guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds each side), then remove and soak them in 1 1/2 cups (360 ml) hot water for 20 minutes. Drain most of the soaking liquid, reserving a few tablespoons.
3. Blend chiles and aromatics: in a blender, combine the soaked chiles, 2 cloves of the cooked pork pot onion (or 1/4 cup raw onion), 2 garlic cloves (raw), cumin, oregano, 1/2 tsp salt, 1 tbsp vinegar and about 1/4–1/3 cup (60–80 ml) of the reserved pork broth or chile soaking liquid. Blend until very smooth. Strain through a fine sieve into a small saucepan, bring to a simmer and cook 5–8 minutes to concentrate flavors. Taste and adjust salt.
4. Combine pork and sauce: add the shredded pork to the simmering chile sauce, stir to coat and simmer gently 10 minutes so flavors meld. Keep warm; adjust seasoning with salt and a splash of vinegar if needed.
5. Soften banana leaves: to prevent tearing and make them pliable, pass each banana leaf briefly over a low flame or dip in simmering water for 20–30 seconds, then pat dry and cut to size to line your pan and wrap. Overlap leaves to form a continuous lining for the pan and extra for wrapping the zacahuil.
6. Prepare the masa: if using fresh masa, put it in a large bowl and beat with a stand mixer or by hand while adding the lard, baking powder and 2 tsp (10 g) salt until light and fluffy (several minutes). Gradually add the 1 1/2 cups (360 ml) reserved pork broth and continue beating until the masa is spreadable and holds light peaks; it should be moist but not runny—add up to 1/4 cup (60 ml) more broth if needed. If using masa harina, mix the powder with the 2 1/4 cups (540 ml) warm water and 1 tsp (5 g) salt to form a dough, let rest 10 minutes, then beat with lard and baking powder as above until light and spreadable.
7. Assemble the zacahuil: line a 12 x 8 x 3 inch (30 x 20 x 8 cm) baking pan with overlapping softened banana leaves, leaving plenty to fold over the top. Spread roughly half of the masa evenly into the pan to a thickness of about 3/4–1 inch (2–2.5 cm). Distribute the sauced shredded pork evenly over the masa, leaving a 1/2 inch (1 cm) margin. Top with the remaining masa, spreading to cover the pork and smooth the surface. Fold over the excess banana leaves to cover the top and tie with kitchen twine to secure the package.
8. Cook in a wood-fired oven (authentic method): place the wrapped zacahuil in the wood-fired oven where it will receive steady, moderate heat (approximate oven temp 375–425°F / 190–220°C). Bake 3–4 hours until the masa is set, sounds slightly hollow when tapped and develops a golden, slightly smoky crust. Rotate once if needed for even cooking. For a conventional oven: preheat to 375°F (190°C), place the wrapped zacahuil on a baking sheet and bake 3–4 hours, checking after 2 1/2 hours; if the top browns too quickly, tent with foil.
9. Rest and serve: remove from oven and let rest 20–30 minutes before untying and unwrapping. Slice like a loaf into portions; serve warm with salsa verde or red salsa, pickled red onions, radish and lime wedges.
10. Leftovers and reheating: wrap cooled slices in banana leaf or foil and reheat gently in a 325°F (160°C) oven for 20–30 minutes or steam until warmed through.