Entree: Guatemala – Northern Culinary Region – Paches (Steamed banana-leaf-wrapped potato-based tamale with a savory meat filling)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into chunks
- 1 cup (120 g) masa harina or corn flour
- 4 tbsp (60 ml) pork lard or vegetable shortening
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/3 cup (80 ml) achiote (annatto) oil or oil infused with 2 tsp annatto seeds
- 1/2 cup (120 ml) chicken or pork broth, plus extra as needed
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 1 tbsp (15 ml) vegetable oil for browning pork
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 small carrot, diced (about 1/2 cup / 65 g)
- 1/2 cup (75 g) frozen peas (optional)
- 8–10 large banana leaves, rinsed, softened over a flame or hot water, and cut into 10x12 inch pieces
- Kitchen twine or strips of banana leaf for tying

Instructions

1. Cook the pork: Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium-high heat. Brown pork pieces on all sides, then add chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add tomato, cumin, oregano, 1/2 tsp (6 g) salt and 1/4 tsp (1 g) pepper. Pour in 1/2 cup (120 ml) broth, reduce heat, cover, and simmer until pork is tender, about 45 minutes. Add diced carrot and peas in the last 10 minutes. Shred or chop pork into bite-sized pieces and keep warm with a few tablespoons of cooking liquid.
3. Cook potatoes: Place potato chunks in a pot, cover with water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well.
4. Mash potatoes while still hot until very smooth. Stir in lard and achiote oil until evenly colored. Fold in masa harina, 1 tsp (6 g) salt, and 1/2 cup (120 ml) broth; mix to a soft, spreadable dough. Add more broth a tablespoon at a time if too stiff.
5. Assemble paches: Lay a banana leaf piece shiny side up. Spoon about 1/3 cup (80 g) of the potato dough in the center and gently flatten to a rectangle roughly 4x5 inches. Place 2–3 tbsp (30–45 g) of the pork filling on top. Cover with another 1/3 cup (80 g) potato dough, sealing edges.
6. Fold the banana leaf over the parcel and tie securely with twine or a strip of leaf. Repeat to make 8 parcels (serves 4).
7. Steam: Arrange parcels seam-side down in a steamer basket, leaving space between parcels. Steam over simmering water for 60–75 minutes until dough sets and flavors meld; check water level occasionally.
8. Serve: Let rest 5 minutes, untie, and serve warm directly in the banana leaf with pickled onions or a simple tomato salsa if desired.