ZACAHUIL | Receta del tamal mas grande hecho en casa

Prepare the masa by mixing 1 kg of maseca with 440 g of manteca inca, salt to taste, and 1 c of royal.

Blend the chiles pasilla and chiles anchos with the 1/3 cebolla, 1 diente de ajo, and add to the masa.

Incorporate the pepita de calabaza, ajonjoli, pasas, pimientas gordas, clavos de olor, and almendras into the masa mixture.

Add the carne de puerco to the mixture as desired.

Prepare the banana leaves (hojas de platano) for wrapping the tamal.

Place the masa mixture onto the banana leaves, add a tortilla and a piece of bolillo, and wrap tightly.

Cook the wrapped tamal in a low oven or using a traditional method if available.

Dietary