In the northern part of the Huasteca region of Veracruz, Mexico, they like their tamales big. Crusty, yard-long banana leaf bundles filled with chicken, chili sauce, and masa bake slowly in an adobe oven, emerging as a cross between a steamed tamale and a tamale pie. A simplified crowd-size version makes a magnificent centerpiece for a fiesta of your own. Just add a spinach salad with avocado and oranges.
Get the recipe: Giant Chicken Tamale Pie