Zacahuil Surprise
The Zacahuil is a traditional Mexican dish, particularly famous in the Huasteca region, where it's often prepared for special occasions. This colossal tamale, known as the king of all tamales, is cherished for its rich history and communal nature. The origins of the Zacahuil date back to pre-Hispanic times, and it has evolved into a symbol of cultural pride and community gathering.
Ingredients
- Corn Dough (masa) - 5 pounds
- Banana Leaves - Fresh or Frozen for wrapping
- Pork - 10 pounds, cut into chunks
- Ancho Chiles - 5, destemmed and deseeded
- Guajillo Chiles - 5, destemmed and deseeded
- Pasilla Chiles - 3, destemmed and deseeded
- Garlic - 10 cloves
- Sour Orange Juice - 1 cup
- Lard - 2 cups
- Salt - 2 tablespoons
- Pepper - 2 tablespoons
- Cloves - 1 teaspoon ground
- Cumin - 1 teaspoon ground
Preparation
Preparing the Chiles
Start by soaking the Ancho Chiles, Guajillo Chiles, and Pasilla Chiles in warm water for about 15 minutes to soften them. Once soft, place them in a blender along with the garlic cloves, cumin, and cloves, and blend until you have a smooth paste. If necessary, add a few tablespoons of the soaking water to facilitate blending.
Marinating the Pork
In a large mixing bowl, combine the pork chunks with the chile paste, salt, pepper, and sour orange juice. Mix well to ensure the meat is thoroughly coated. Let the pork marinate for at least 1 hour, or preferably overnight in the refrigerator.
Preparing the Masa
In another large bowl, mix the corn dough with the lard until the mixture is smooth and pliable. This step is crucial for achieving the traditional texture of the Zacahuil. If needed, add a little water to achieve the right consistency.
Assembling the Zacahuil
To assemble, lay out several banana leaves on a flat surface, overlapping them to create a large wrap. Spread a layer of the prepared masa over the leaves, then add a layer of marinated pork. Repeat these layers until you have used all the ingredients, ending with a layer of masa.
Carefully fold the banana leaves over the top, ensuring that the filling is securely wrapped. Tie the package with kitchen twine or additional strips of leaf to hold it together.
Cooking Process
Preheat your oven to 350°F (180°C). Place the wrapped Zacahuil in a large roasting pan with a lid or cover with aluminum foil if a lid is unavailable. Bake for approximately 8 to 10 hours. Use a cooking timer to keep track of the time. The long cooking time allows the flavors to meld and the meat to become tender.
How to Enjoy Zacahuil
After cooking, let the Zacahuil cool slightly before unwrapping. Traditionally, slices are cut like a loaf and served on platters. The Zacahuil is often enjoyed with fresh salsa, lime wedges, and perhaps a side of refried beans. This dish, given its size and the effort in preparation, is best shared with a large group, making it a perfect centerpiece for celebrations or family gatherings.