Entree: Guatemala – National Cuisine – Paches (Steamed banana-leaf tamales made from seasoned mashed potatoes filled with savory shredded meat)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 20 min

Total 2 hrs

Ingredients

- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 1 cup (120 g) masa harina (corn flour)
- 3 tbsp (45 ml) lard or vegetable oil
- 1 lb (454 g) boneless pork shoulder, cooked and shredded
- 1 medium yellow onion, diced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (~9 g)
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) chicken broth, plus more if needed
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) annatto (achiote) powder
- 8–10 banana leaves, cleaned and softened for wrapping
- Kitchen twine or butcher's string for tying packets
- Optional for serving: curtido or fresh tomato salsa

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes; drain well and mash until smooth.
2. Stir the masa harina into the hot mashed potatoes along with 2 tbsp (30 ml) lard or oil, salt, cumin, and annatto; mix until a cohesive, pliable dough forms. If the dough is too stiff, add up to 1/4 cup (60 ml) chicken broth to loosen.
3. In a skillet, heat remaining 1 tbsp (15 ml) lard or oil over medium heat. Sauté the diced onion until translucent, about 4–5 minutes, then add garlic and cook 30 seconds. Stir in the shredded pork and tomato sauce and simmer until the filling is well combined and slightly thickened, about 8–10 minutes. Adjust seasoning.
4. Soften banana leaves by quickly passing them over an open flame or steaming for a few minutes until pliable; cut into 8×10 inch rectangles and wipe dry.
5. Place about 1/4 to 1/3 cup (60–80 g) of potato dough in the center of a banana leaf rectangle, flatten into a 3–4 inch (8–10 cm) oval, add 2–3 tbsp (30–45 ml) of the meat filling, and cover with another thin layer of dough. Fold the leaf over to enclose, then tie securely with kitchen twine.
6. Arrange paches in a steamer basket, cover, and steam over simmering water for 50–60 minutes, until the dough is set and flavors meld. Check water level occasionally and replenish as needed.
7. Remove packets, let rest 5 minutes, unwrap and serve hot with curtido or fresh tomato salsa.