Entree: Guatemala – Southern Culinary Region – Paches (Banana-leaf wrapped potato-based tamale filled with savory shredded chicken and sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 5 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and cut into chunks
- 1 cup (120 g) masa harina (corn flour for tamales)
- 1/2 cup (115 g) lard or vegetable shortening
- 2 tbsp (30 ml) annatto (achiote) oil
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1.5 lb (680 g) bone-in chicken pieces (legs and thighs), approx. 1 lb (454 g) cooked shredded meat
- 1 tbsp (15 ml) vegetable oil (for browning)
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) chicken broth
- 1 tsp (5 g) ground cumin
- 6–8 banana leaves, softened over flame or steamed (or parchment/foil if unavailable)
- Kitchen twine or thin strips of banana leaf for tying
- 2 tbsp (30 ml) white vinegar (optional, brightens filling)
- Fresh cilantro for garnish (optional)

Instructions

1. Prepare chicken filling: In a pot, combine chicken pieces, half the chopped onion (about 3 oz / 85 g), 1 clove minced garlic, 1/2 tsp (3 g) salt, and enough water to cover. Bring to a simmer and cook 25–30 minutes until cooked through. Remove chicken, reserve 1/2 cup (120 ml) cooking liquid, and shred the meat off the bones; discard bones or reserve for stock.
2. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté remaining onion and 2 cloves garlic until translucent, about 4 minutes. Add tomato sauce, chicken broth, reserved cooking liquid, cumin, annatto oil, 1 tsp (5 g) salt, and 1/4 tsp (1 g) black pepper. Stir in shredded chicken and simmer gently 8–10 minutes until sauce thickens slightly. Stir in vinegar if using. Adjust seasoning and set aside.
3. Cook potatoes: place potato chunks in salted water and boil until very tender, about 15–20 minutes. Drain well and mash hot until very smooth.
4. Make paches masa: While potatoes are hot, mix in lard and annatto oil until incorporated. Add masa harina gradually and knead until a spreadable, slightly stiff dough forms. If too dry add 1–2 tbsp (15–30 ml) hot water or reserved chicken liquid. Taste and adjust salt.
5. Soften banana leaves: briefly pass leaves over an open flame or steam until pliable, then cut into roughly 10x12 inch (25x30 cm) pieces and wipe clean.
6. Assemble: On each leaf, spread about 1/2 to 3/4 cup (120–180 g) of the potato masa into a roughly 4x6 inch (10x15 cm) rectangle. Spoon 2–3 tbsp (30–45 g) of the chicken filling in the center. Fold leaf over to enclose (fold sides and ends or roll), and tie with kitchen twine or secure with leaf strips. Repeat to make 6–8 paches.
7. Steam: Arrange paches in a steamer basket seam-side down; steam over simmering water for 45–60 minutes until masa is set and flavorful.
8. Serve: Let rest 5 minutes, then unwrap and serve hot with additional sauce and chopped cilantro.