Guatemalan Paches. This is a delicious dish made with potatoes and a rich chicken filling on a bed of recado, wrapped in a plantain leaf. It is very similar to a tamale.
This recipe dates back to the fusion of indigenous and Spanish ingredients, creating a tasty dish that is representative of Guatemalan culture.
Guatemalan Paches
Ingredients
8 pounds of Potato
1 cup of Oil
½ pound of Cold french bread crumbs
2 pounds of Tomato
½ pound of Miltomate
1 tablespoon of Pepitoria
3 Guaque chilies
3 French breads
1 pinch of Salt
1 Chicken
3 Bunches of wrapping leaves
Cibaque
Preparation
Step 1 : First, cook the potatoes in salted water and peel them once cooked.
Step 2 : Then, make a puree with the still hot potato pieces, adding lard or oil.
Step 3 : In another container, prepare a recado by mixing French bread crumbs soaked in water, squeezed and ground, along with roasted and strained tomatoes and miltomates.
Step 4 : Toast pepitoria, guaque chile, and French bread, grind them, and blend with the tomatoes.
Step 5 : Add the 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, place 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 little water and tamale leaves at the bottom.
Step 8 : It is also mentioned that tamales can be prepared with pork butt.
