The first time I ever ate Zacahuil was in a market in Panuco, Veracruz. This was back when my brothers and I used to spend the summer at my grandma’s farm. My uncle used to go to the market every Sunday, and one time, when I was about 10 years old, he took me with him. I can still remember to this day looking at all the colors of the vegetables on display, while my uncle chatted with the owner of the grocery store.
Zacahuil Recipe to Make at Home
As I held his hand, I used to watch all the people passing by, with everything around me filled with life and color. After we were done running errands, my uncle took me to have lunch. That was when I first saw it, the Zacahuil, a tamal as big as myself.
A “Zacahuil” is a large tamal about 4-6 feet long and is cooked in a wood oven. It is popular in the Huastec Region, formed by the states of San Luis Potosi, Hidalgo, Tamaulipas, Veracruz, and even the State of Queretaro, where it is commonly sold on the weekends at the local markets, or cooked for weddings and other special events. The dough has a coarse texture, and the Zacahuil is usually filled with either pork or a mixture of pork, chicken, or turkey.
The recipe for the sauce, which is made with dry peppers, varies from region to region. It is always wrapped in banana leaves or other local plant leaves. A Zacahuil is served to customers on a plate and is eaten with a spoon.
This is my own version of a Zacahuil made at home and using what we have available here in the States. If you live in a state where fresh masa is sold, use that instead; make sure to ask the vendor for course ground masa for tamales.
How to make Zacahuil Recipe
Directions:
- Clean and devein the dried peppers and place in a bowl with warm water. Let them soak there for about 30 minutes or until they’re soft. If you prefer to roast the peppers before placing them in warm water, do so on an ungreased skillet like they do in some parts of Mexico. (Please check the ingredients list below)
- Drain the peppers, discard the soaking water. Place the peppers, roasted onion, garlic cloves and ½ cup of water in the blender. Process until you have a smooth puree. Pass the sauce through a fine sieve if needed to obtain a uniform texture.
- Meanwhile, mix the (Masa) corn dough with the lard, chicken broth, baking powder and ½ cup of the pepper sauce and beat with your hands until it resembles a thick batter (if you have a Kitchen Aid, use it to do the work for you).
- 4. Clean the bananas leave with a wet paper towel and run the leaves slowly over a medium flame. The leaf will turn shiny and become soft and pliable.
- Slowly run the banana leaves over the gas or electric stove as seen HERE to make them pliable. Cover a 9” X 13” baking dish or other rectangular ovenproof dishes with the leaves, leaving the excess part of the leaves draping outside the dish like flaps to cover the top part of the Zacahuil.
- Spread half of the prepared batter of (masa) corn dough at the bottom of the dish. After that, spread with the uncooked pork meat pieces, cover with the pepper sauce, and add the remaining half of the dough, spreading evenly. Fold the hanging banana leaves flaps, like if you were wrapping a package.
- Now, place the whole baking dish in the Oven Baking Bag and close. Place it in a preheated oven at 350 degrees for about 2 ½ hours. The leaves will release a slightly smoky flavor while baking. After this time, open the bag and check if the meat is done. The corn dough should have a golden crust in the outside areas and the inside will be a little bit soft. If it needs more baking, cover and returns to the oven for a few more minutes.
When done, remove the bag and let stand for about 15-20 minutes to wait for the dough to firm up a little bit more.
The Zacahuil is served on plates that have a little piece of a fresh banana leave on them and is eaten with a spoon. Some people add pickled jalapeños and carrots.
¡Buen provecho!
Mely,
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Zacahuil recipe
Ingredients
- 2 Lbs. Pork meat cut into cubes about ¾-IN.
- ½ large white onion roasted
- 6 garlic cloves roasted
- 6 Guajillo Peppers
- 10 Ancho Peppers
- 4 Morita Peppers
- 2 Pounds Corn Dough * See notes
- 2 ½ cups of lard or vegetable oil
- 4 Tsp. Baking Powder
- 2 cups chicken broth
- Salt to taste
- 2 large banana leaves fresh or defrosted if using the frozen ones
- 1 large Turkey Size oven baking bag
Instructions
- Clean and devein the dried peppers and place in a bowl with warm water. Let them soak there for about 20 minutes or until they’re soft. If you prefer to roast the peppers before placing them in warm water, do so on an ungreased skillet like they do in some parts of Mexico.
- Drain the peppers, discard the soaking water. Place the peppers, roasted onion, garlic cloves and ½ cup of water in the blender. Process until you have a smooth puree. Pass the sauce through a fine sieve if needed to obtain a uniform texture.
- Meanwhile, mix the (Masa) corn dough with the lard, chicken broth, baking powder and ½ cup of the pepper sauce and beat with your hands until it resembles a thick batter (if you have a Kitchen Aid, use it to do the work for you).
- Clean the bananas leave with a wet paper towel and run the leaves slowly over a medium flame. The leaf will turn shiny and become soft and pliable.
- Slowly run the banana leaves over the gas or electric stove as seen HERE to make them pliable. Cover a 9” X 13” baking dish or other rectangular ovenproof dishes with the leaves, leaving the excess part of the leaves draping outside the dish like flaps to cover the top part of the Zacahuil. Spread half of the prepared batter of (masa) corn dough at the bottom of the dish. After that, spread with the uncooked pork meat pieces, cover with the pepper sauce, and add the remaining half of the dough, spreading evenly. Fold the hanging banana leaves flaps, like if you were wrapping a package.
- Now, place the whole baking dish in the Oven Baking Bag and close. Place it in a preheated oven at 350 degrees for about 2 ½ hours. The leaves will release a slightly smoky flavor while baking. After this time, open the bag and check if the meat is done. The corn dough should have a golden crust in the outside areas and the inside will be a little bit soft. If it needs more baking, cover and returns to the oven for a few more minutes.
- When done, remove the bag and let stand for about 15-20 minutes to wait for the dough to firm up a little bit more.
Deli Zarate
That's where I first tried out Zacahuil was in Panuco, Veracruz. My husband was raised there and I was fortunate enough to live there a few months. I love their zacahuil!!!! Waking up early on the weekends to go find me some zacahuil with lots of chile in vinagre. LOVE ITT! I'm having to drive to Dallas just to get some zacahuil haha. Thanks for the recipe!
Flora Lee
I'm so excited to try this recipe! Thank you for providing essential details like how to soften the banana leaves, for example.
Belen
My husband is from a tiny indigenous town in Northern Veracruz. We ate zacahuil at our wedding. This recipe was very, very similar to that! Thank you for posting this. We have attempted a few times to make this without a recipe and could never quite get it right here
In the US. But after using your recipe and the oven baking bag over the leaves it turned out very close to what we’re looking for. Not quite the taste of home my husband sometimes craves, but so close it satisfies. We have now introduced zacahuil to several native born Americans and they all agree it isn’t delicious.
Belen
It should say they all agree it IS delicious, not isn’t. Sorry!
MAX PAZ
HOLA FAMILIA ZACAHUILERA,,.... RECIENTEMENTE FUI A MI TIERRA NATAL CIUDAD VALLES SAN LUIS POTOSI... A UNA REUNION DE COMPANEROS DE ESCUELA SECUNDARIA Y PARA EL PLATILLO FINAL DE LA NOCHE... O MADRUGADA ,,...
FUE ESE SORPRENDENTE ZACAHUIL HUASTECO ..SUPER DELICIOSO
SIGAMOS ECHANDOLE GANAS Y PORRAS A ESTE PRECIOSO Y DELICIOSO PLATILLO HUASTECO
BENDICIONES .. DESDE TEXAS
Mely
Thanks for your nice comments Jorge.
I had tried Zacahuil in different towns of the Huasteca region, but so far my favorite is the one sold at the Market in Poza Rica, Ver.
Saludos,
Mely
Jorge Ledezma
Thanks for sharing!
We lived in Poza Rica, Veracruz for a year and a half and learned to love zacahuil.
More than 5 years passed, and today, we found a family that started to sell zacahuil on Saturdays here in Piedras Negras, Coahuila.
Many people are asking "what is that?", so I'm searching for photos and info on it... thinking on making one at our home, thanks to your recipe.
Greetings from México.
Jorge.
Jorge Ledezma
Thanks for sharing!
We lived in Poza Rica, Veracruz for a year and a half and learned to love zacahuil.
More than 5 years passed, and today, we found a family that started to sell zacahuil on Saturdays here in Piedras Negras, Coahuila.
Many people are asking "what is that?", so I'm searching for photos and info on it... thinking on making one at our home, thanks to your recipe.
Greetings from México.
Jorge.
Ana Briseno
Hola desde Fort Worth, Texas, Jorge! I spent many summers in Rosita during my youth. In adulthood, I've become my family's tamalera. My parents still travel to Rosita via Piedras Negras often. I was wondering if you could tell me where these folks set up or how I might contact them. I recently discovered the Zacahuil and would love the opportunity to learn how to prepare it using the outdoor oven. Please respond to Neaves58@yahoo.com Saludos! 🙂
Rebecca Subbiah
looks so good and wow its huge great and informative post
Chris
Holy smokes! I've never heard of those and now I see why, what an amazing culinary creation.