What is and how to do Zacahuil: the largest tamal in the world

Welcome, my dear Paulina Cocina readers, to a new encounter and a new recipe. Mexican food and traditions are so beautiful! 

The great thing about this recipe is its unique features: the zacahuil is a giant tamale that can grow up to one meter long and weigh around 30 kilograms. It is very important in Huasteca culture , as it is considered a sign of hospitality and generosity on the part of those who prepare and share it.

Zacahuil is a great tamale with a long history.

It's a dish with a history dating back to pre-Hispanic Mexico. It's believed that this giant tamale was developed by the indigenous peoples of the Huasteca region as a way to feed large groups of people during celebrations and festivities.

With the arrival of the Spanish and the colonization of Mexico, zacahuil adapted to new ingredients and cooking techniques, but it maintained its place as a traditional and emblematic dish of the Huasteca region.

The zacahuil today

Today, it is one of the most popular and representative culinary specialties of the Huasteca region, and its preparation is considered a way to preserve and disseminate the culture and traditions of Mexico's indigenous peoples. 

Within Huasteca cuisine, we can find different types of zacahuiles , as they are the most representative. The Huasteca region is made up of 90 municipalities in the states of Hidalgo, Puebla, Querétaro, San Luis Potosí, Tamaulipas, and Veracruz.

This dish is considered a sign of hospitality and generosity toward guests. It's prepared in large quantities for parties and celebrations such as weddings, baptisms, quinceañeras, and other special events.

It is a traditional dish on the Day of the Dead , like many others, such as the traditional Bread of the Dead , sugar skulls or Panellets .

For a reason, it was recognized as Intangible Cultural Heritage of Humanity by UNESCO, and its Day of the Dead is known throughout the world.

Meaning of the word zacahuil

The word "zacahuil" comes from the Nahuatl words "zacatl," meaning meat, and "huilote," meaning tamale. This suggests that it may have been a dish that originated in central Mexico and was adopted and modified by the Huastec peoples.

Facts and curiosities about zacahuil

1. The zacahuil, or zacahuile, is notable for its large size . Some measure up to a meter and a half long and weigh nearly 50 kilos, enough to feed up to 250 people. For this reason, it is considered the largest tamale in the world.
2. Cooking is a laborious process that can take several hours. It's cooked in a wood-fired oven or in a pit covered with earth, where it's placed on top of embers and banana leaves to give it flavor and aroma.
3. In addition to being delicious, it has a high nutritional value . The corn dough used in its preparation is rich in carbohydrates, protein, and fiber, while the meat provides protein and healthy fats.
4. It has been recognized as Intangible Cultural Heritage of Mexico , highlighting its importance as part of the country's rich and diverse culinary culture.
5. A type of corn is used that has been processed using the nixtamal , which involves cooking dried corn in water with lime (calcium hydroxide) for a period of time. This gives it a distinctive flavor and aroma.

Recipe for zacahuil, the world's largest tamale

Zacahuil can be enjoyed in different versions and varieties, depending on the region where it's prepared. For example, in San Luis Potosí it's made with marinated pork, while in Veracruz it's made with chicken or turkey. In this case, we bring you the traditional recipe with pork.

Yields : 50 servings

Preparation time : 10 hours

Ingredients of the zacahuil recipe 

• 3 kg of nixtamalized corn dough
• 2 kg of pork (preferably leg or loin)
• 1 kg of ancho chili
• 500 grams of guajillo chili
• 2 heads of garlic
• 1 big white onion
• Salt to taste
• 1 bundle of banana leaves
• Thread for tying

Preparation of the zacahuil recipe

1. Soak the banana leaves in hot water to soften them.
2. Remove the veins and soak the ancho and guajillo chiles in hot water for 30 minutes.
3. Blend the chilies with the garlic and onion to make a smooth sauce.
4. In a large saucepan, cook the pork over medium heat until browned. Add the sauce and simmer for 20 minutes.
5. Add salt to taste and set aside the meat in a large bowl.
6. Add the dough to the sauce and knead well until smooth.
7. Spread the banana leaves on a flat surface and place a layer of dough on top. Add a layer of meat and repeat until the ingredients are used up. Leave a 10-centimeter gap at the end to tie the zacahuil.
8. Fold the banana leaves over the filling and tie the zacahuil with string to prevent it from opening during cooking.
9. Place the zacahuil in a wood-fired oven or in a pit covered with earth and cook for approximately 4 to 6 hours, turning it occasionally to ensure it cooks evenly.
10. Once it's ready, remove the zacahuil from the oven and let it rest for a few minutes before cutting it into pieces and serving.