Name: Guatemalan Paches
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 10 Servings
Ingredients: 8 pound Potato; 1 cup Oil; ½ pound French bread crumb; 2 pound Tomato; ½ pound Miltomate; 1 tablespoon Pepitoria; 3 Unit Guaque chiles; 3 Unit French bread; 1 pinch Salt; 1 Unit Chicken; 3 Unit Bunches of leaves for wrapping; Unit Cibaque

Guatemalan paches. This is a delicious dish made with potatoes filled with chicken, served on a bed of recado, and wrapped in a banana leaf. It is very similar to a tamal.

This recipe dates back to the fusion of indigenous and Spanish ingredients, creating a flavorful dish that is representative of Guatemalan culture.

Guatemalan Paches

Main Course

1 hour

10 Servings

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Ingredients

8 pounds of Potato

1 cup of Oil

½ pound of French bread crumb

2 pounds of Tomato

½ pound of Miltomate

1 tablespoon of Pepitoria

3 Guaque chiles

3 French bread

1 pinch of Salt

1 Chicken

3 Bunches of leaves for wrapping

Cibaque

Preparation (simple version)

Step 1 : Cook the potatoes with salt, peel them, and mash with oil or lard. Guatemalan Paches - Preparation - Step 1

Step 2 : Prepare a recado with soaked bread, roasted tomato, and miltomate strained. Guatemalan Paches - Preparation - Step 2

Step 3 : Toast and grind pepitoria, guaque chiles, and French bread, then blend them with the recado; season and cook. Guatemalan Paches - Preparation - Step 3

Guatemalan Paches - Preparation - Step 3

Step 4 : On leaves, place a layer of dough, a piece of chicken, and more dough; wrap and tie with cibaque. Guatemalan Paches - Preparation - Step 4

Step 5 : Cook the paches steaming for 3 hours in a pot with leaves at the bottom. Guatemalan Paches - Preparation - Step 5

Preparation

Step 1 : First, cook the potatoes in salted water and peel them once cooked.

Step 2 : Then, mash the potatoes while still hot, adding butter or oil.

Step 3 : In another bowl, prepare a recado by mixing soaked bread crumbs (soaked in water, squeezed, and ground), with roasted and strained tomato and miltomate.

Step 4 : Also, toast pepitoria, guaque chiles, and French bread, then grind and blend them with the tomatoes.

Step 5 : Add miltomate dissolved in water, strain, and cook the recado, seasoning it with salt.

Step 6 : To assemble the tamales, place a portion of dough on a leaf, add a piece of chicken in the center, cover with more dough, and tie with cibaque.

Step 7 : Finally, cook the tamales for 3 hours in a pot with a little water and leaves at the bottom.

Step 8 : It is also mentioned that you can prepare the tamales with pork loin.

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Simple Recipe for Paches

Traditional Guatemalan recipe for paches, a typical dish made with potato, miltomate, tomato, and chicken, wrapped in leaves and cooked slowly.

Main Course

1 hour

Boiled

Ingredients

8 pounds of Potato

1 cup of Oil

½ pound of Bread crumbs

2 pounds of Tomato

½ pound of Miltomate

1 tablespoon of Pepitoria

3 Guaque chiles

3 French bread

1 pinch of Salt

1 Chicken

3 Bundles of leaves for wrapping

Cibaque

Preparation

Step 1 : To prepare Guatemalan paches, cook the potatoes in salted water and peel them once cooked.

Step 2 : Then, mash the potatoes while still hot until you get a purée with chunks of potato.

Step 3 : Next, add lard or oil to the potatoes and incorporate the bread crumbs made from French bread soaked in water and ground.

Step 4 : After that, place the roasted tomato and miltomate, toast the pepitoria, guaque chiles, and French bread, and blend everything together with the tomatoes.

Step 5 : Add the miltomate dissolved in water and cook everything together, seasoning with salt to taste.

Step 6 : Then, place the dough on the leaves and add a piece of chicken in the center, tying with cibaque.

Step 7 : The paches are cooked for 3 hours in a pot with little water and leaves for tamales at the bottom.

Traditional Paches

Discover how to prepare paches, a typical Guatemalan dish that combines intense flavors in an exquisite mix of ingredients and cooking techniques.

Main Course

1 hour

Boiled

6 Servings

Ingredients

1 pound of Banana leaves

1 pound of Plum tomatoes

1 Onion

1 Clove of garlic

1 tablespoon of Pepitas

1 tablespoon of Sesame seeds

2 Dried guajillo chiles

1 tablespoon of Achiote paste

1 teaspoon of Salt

½ teaspoon of Ground pepper

¼ teaspoon of Ground cloves

2 pounds of Russet potatoes

½ cup of Masa harina

¾ cup of Warm water

½ cup of Canola oil

12 ounces of Chicken breast

6 Chiles

3 Lemons

French bread

Preparation

Step 1 : To prepare Guatemalan paches, first stretch the banana leaves and cut the veins, setting them aside for later use.

Step 2 : Next, prepare the sauce by roasting the tomatoes, onion, and garlic in the oven.

Step 3 : Also, toast the pepitas, sesame seeds, and chiles, then blend everything together with spices to obtain a tasty sauce.

Step 4 : Once the sauce is ready, cook the potatoes and mix them with the masa and sauce to form the dough for the paches.

Step 5 : Then, assemble each pache by placing chicken and chile on banana leaves and wrapping them like packages, tying them to maintain their shape.

Step 6 : Afterward, steam the paches in a pot with banana leaves to preserve their flavor and moisture.

Step 7 : When serving, you can accompany each plate with lemon and bread to enjoy a perfect combination of flavors.

Step 8 : Guatemalan paches are a delight that offers an explosion of traditional flavors in every bite, perfect for enjoying and sharing on any occasion.

Delicious Paches Recipe

Embark on a culinary journey through Guatemala with our Guatemalan Paches, a gastronomic treasure. Wrapped in pacaya or plantain leaves, these tamales surprise with a unique blend of potato dough and traditional fillings.

Main Course

1 hour

10 Servings

Ingredients

4 pounds of Meat in pieces

1 Butter bar

6 pounds of Potatoes

4 pounds of Tomatoes

½ pound of Miltomate

2 ounces of Pepitoria

1 Garlic head

1 Onion

2 ounces of Ajonjolí (sesame seeds)

1 Guaque chili

1 Pass chili

½ teaspoon of Achiote

2 Bell peppers

2 Manojo de hoja de plátano (bundles of banana leaves)

1 M cocina de hoja de maxán (bundles of maxán leaves)

1 Cibaque bundle

1 pinch of Pepper

1 Toasted bread

Preparation

Step 1 : To begin, peel the potatoes and boil them until they are tender.

Step 2 : Then, mash them until you get a smooth purée.

Step 3 : In parallel, toast the tomatoes, miltomate, onion, garlic, guaque chili, pass chili, and sesame seeds, then blend everything with achiote and toasted bread to create a thick sauce.

Step 4 : Next, fry the sauce and mix it with the potato purée, also adding butter and salting to taste.

Step 5 : Then, cut the maxán leaves into squares and clean them.

Step 6 : Place the chicken or meat in a container, and on a maxán leaf, layer the potato purée, sauce, meat, and bell peppers.

Step 7 : Wrap and secure with pita.

Step 8 : Once the packages are ready, cook them by steaming for 1 hour and 30 minutes.

Step 9 : Finally, let them cool and serve accompanied by bread or Guatemalan tamales.