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You are here: Home » Recipes » Antojitos

Zacahuil Recipe

Published: Feb 10, 2013 · Updated: Aug 22, 2019 by Mely Martínez

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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

Zacahuil Recipe to Make at Home | Receta de Zacahuil Para Hacer en Casa

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.

Zacahuil Recipe to Make at Home | Mexican Recipes
Photo Courtesy of La Retama Verzcruz Blog

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

JUMP TO FULL INSTRUCTIONS

Zacahuil Recipe to Make at Home | Mexican Peppers

Directions:

Zacahuil Recipe to Make at Home | Instructions step by stepZacahuil Recipe to Make at Home | Instructions step by step, quick and easy

  • 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)

Zacahuil Recipe to Make at Home | quick and easyZacahuil Recipe to Make at Home | easy and with excellent results

  • 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).

Zacahuil Recipe to Make at Home | easy and with excellent results to impress your guests.Zacahuil Recipe to Make at Home | detailed step by step delicious tutorial

  • 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.

Zacahuil Recipe to Make at Home | enjoy this traditional recipe with a step by step photo tutorial.Zacahuil Recipe to Make at Home | Cook all your favorite dishes

  • 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.
Zacahuil Recipe to Make at Home | Mexican Recipes


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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📖 Recipe

Zacahuil recipe

Mely Martínez
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. I hope you enjoy this delicious recipe.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs
Course Antojitos
Cuisine Mexican
Servings 12
Calories 523 kcal

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.

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.

    Notes

    * Prepare the (Masa) corn dough according to the package instructions mixing corn masa harina for Tamales with chicken broth or water.
    ** You can also add chicken cut in pieces.

    Nutrition

    Calories: 523kcalCarbohydrates: 81gProtein: 25gFat: 14gSaturated Fat: 6gCholesterol: 45mgSodium: 226mgPotassium: 1246mgFiber: 14gSugar: 13gVitamin A: 8395IUVitamin C: 13mgCalcium: 204mgIron: 9mg
    Tried this recipe?Let us know how it was!

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    1. Ziho

      February 16, 2013 at 12:31 am

      Hola Mely!

      Mmmm riquísimo, me encanta pero yo no lo he preparado, mil gracias por la receta!

      Besos!

      Reply
    2. Ziho

      February 16, 2013 at 12:31 am

      Hola Mely!

      Mmmm riquísimo, me encanta pero yo no lo he preparado, mil gracias por la receta!

      Besos!

      Reply
    3. Karen

      February 13, 2013 at 5:59 pm

      I love dishes like this - they make such a unique presentation. That is the BIGGEST tamale I've ever seen! Haha!

      Reply
    4. Byte64

      February 13, 2013 at 5:13 pm

      Mely,
      un día lo haré, tengo que conseguir las hojas de platano, eso es lo mas difícil, pero el horno de leña ya está listo.

      Qué delicia, se me hizo agua a la boca.

      Un abrazo
      Tlaz

      Reply
      • Mely

        February 13, 2013 at 6:09 pm

        Flavio,

        no hay excusa, usa papel aluminio o papel para hornear. Aqui asi hacen los tamales la gente de el Salvador porque no siempre encuentran hojas de platano. Ya me imagino los sabores en tu horno de leña.

        Un abrazo,

        Mely

        Reply
    5. Cakes by Quitzia

      February 13, 2013 at 6:17 am

      hola, dejame decirte que me hiciste el dia jejeje, yo comi zacahuil en poza rica, ver. yo soy del puerto de veracruz y vivo en usa.. desde cuando traia un antojo de zacahuil, se ve riquisimo y gracias por poner paso a paso la elaboracion 😀

      Reply
      • Mely

        February 13, 2013 at 5:08 pm

        Hola Quitzia,

        Ojala lo cocines, te va a gustar. Yo tambien lo he comido en el mercado de Poza Rica, Ver. Rico, rico. Saludos!

        Mely

        Reply
    6. Nora

      February 12, 2013 at 3:06 pm

      Mely, que rico y qué antojo! Te voy a enviar la foto del zacahuil que hice con mi hijo para una muestra gastronómica, fue toda una odisea hornearlo en la casa!

      Reply
      • Mely

        February 13, 2013 at 5:07 pm

        Hola Nora,

        Por eso yo lo puse en el refractario para tenerlo como base.

        Saludos!

        Mely

        Reply
    7. Christina c

      February 12, 2013 at 9:36 am

      This looks really good , but when you say pork pulp what exactly do you mean? is it any pork meat cut in cubes?? Thanks

      Reply
    8. Christina c

      February 12, 2013 at 9:35 am

      This looks really good, but when you say pork pulp? do you mean any kind of pork meat??

      Reply
      • Mely

        February 12, 2013 at 2:23 pm

        Hello Christina,

        Yes, it could be from pork shoulder, pork leg or pork ribs cut in pieces. The pork tenderloin is to dry, so avoid that part.

        Happy cooking.

        Mely

        Reply
    9. Prieta

      February 12, 2013 at 4:24 am

      Mely, nunca había visto un tamal tan grande! La receta se ve riquísima pero en verdad me gustaría ver un zacahuil grande como el de la foto, me imagino que el sabor y aroma de el cocido en horno de leña es increíble. Seguramente probare tu versión muy pronto.
      Besos.

      Reply
      • Mely

        February 12, 2013 at 2:24 pm

        Hola Prieta,

        Si la experiencia de comerlo en donde lo haces es unica. Pero no te creas este sabe igual a los que venden en los mercados.

        Ojala lo pruebes y em dejes saber como te quedo.

        Saludos,

        Mely

        Reply
    10. Candice Patterson

      February 12, 2013 at 2:47 am

      My husband was born in Panuco, Ver and raised in Ebano SLP. I've had Zacahuil a few times in Ebano and it is very delicious!!! He would be very impressed if I made this at home, thanks for the recipe 🙂 btw we live in Qro now.

      Reply
      • Mely

        February 12, 2013 at 2:26 pm

        Hello Candice,

        Believe me it taste like the one in the Veracruz area. I took me back to Panuco o Poza Rica's markets.

        Thanks for you comment.

        Mely

        Reply
      • Gerardo Vázquez

        October 12, 2013 at 8:25 am

        Saludos a tu esposo. la verdad q ahi en nuestro pueblito de arrullo si que preparan un rico Zacahuil

        Reply
    11. Candice Patterson

      February 12, 2013 at 2:43 am

      My husband was born in Panuco, Ver and raised in Ebano SLP and I've eaten Zacahuil a few times now, so delicious!!! He would be so impressed if I made it at home, thanks for the recipe 🙂

      Reply
    12. Kat

      February 11, 2013 at 3:58 pm

      This sounds delicious, but probably too complicated for me. I doubt our small town has banana leaves. I am always worried those dried peppers are going to be too hot for me. I am just now learning to make my own Enchilada sauce!!! LOL! And it was much better than the canned.

      Reply
      • Mely

        February 12, 2013 at 2:32 pm

        Great for you Kat!

        Mely

        Reply
      • Armida Esparza

        September 06, 2018 at 11:21 am

        5 stars
        Excellent! Little by little...those dried peppers are pretty much flavor only...little bit of hot... You won't be desapointed if you tried. Specially chile ancho that makes a great flavor enchilada's sauce...

        Reply
        • mmartinez

          September 07, 2018 at 3:03 pm

          Hello Armida,
          You are right, not spicy at all just lots of flavor. Happy cooking!

    13. Sandra

      February 11, 2013 at 2:56 pm

      I've never had Mexican food from the southern regions. Looks so yummy! But I do love the music from the Huasteca region.

      Reply
    14. Swathi Iyer

      February 11, 2013 at 3:46 am

      This looks delicious Mely, I would love to do a taste test.

      Reply
    15. RuthSMac.

      February 11, 2013 at 3:17 am

      OMG! pense que era una broma eso de "Zacahuil" mi esposo siempre le dice así al perro cuando esta jugando con el "ven para aca zacahuil travieso" jajaja, y ahora veo de lo que se trata.

      Gracias por ilustrarme con esta información tan valiosa, y por supuesto con tan rica receta.

      Saludos!

      Reply
      • Mely

        February 12, 2013 at 2:33 pm

        Todavia me estoy riendo con lo del perro.
        Feliz Semana Ruth!

        Mely

        Reply
      • Gerardo Vázquez

        October 12, 2013 at 8:31 am

        Hola hola,Mely y saludos desde el estado de Arkansas,, a mi me gusta mucho el zacahuil yo soy de la huasteca potosina, y me gustaria saber si tienes esta pagina en el idioma espanol ya q me gustaria preparar esta receta, ...gracias!!! 🙂

        Reply
      • Mely

        October 13, 2013 at 10:28 pm

        Hola Gerardo,

        Tengo mi blog en español: Mexico en mi cocina. Pero aún no tengoe sa receta al español. Por mientras usa la herramienta de traducción que se encuentra arriba en la columna de la derecha. Es el traductor de google y hasta ahorita creo es el que mejor traduce al español.

        Saludos!

        Mely

        Reply
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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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