Guatemalan Paches (Potato Tamales)

Paches are a traditional Guatemalan dish so delicious and very tasty, especially popular in the Quetzaltenango region. Unlike regular tamales made mainly with corn dough, paches are made with mashed potatoes and filled with meat, green chilies, and a rich homemade red sauce. Everything is wrapped in banana leaves and steamed until soft and full of flavor. This recipe took about 10–12 paches.

Ingredients

For the Potato Dough

• 3 pounds (1.4 kg) potatoes, preferably Russet
• 1/2 cup corn flour (masa harina)
• 1/2 cup vegetable oil or melted lard
• Salt, to taste

For the Filling and Wrapping

• 1 pound (450 g) chicken breast or pork shoulder, cut into pieces
• Jalapeños or green chilies, cut into strips
• Banana leaves, washed and cut into large rectangles
• Kitchen twine for tying

For the Red Sauce (Recado)

• 1 pound (450 g) ripe tomatoes
• 1/2 pound (225 g) green tomatillos
• 1 red bell pepper
• 1 dried guajillo chili, seeded and soaked in hot water
• 1/2 white onion
• 2 garlic cloves
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame seeds
• 1 tablespoon achiote paste
• A pinch of allspice
• A pinch of ground cloves
• Salt and black pepper, to taste

Instructions

1. Make the Red Sauce

1. Roast the tomatoes, tomatillos, red bell pepper, onion, and garlic in a pan or oven until slightly charred and softened.
2. In a dry skillet, toast the pumpkin seeds and sesame seeds over low heat until lightly golden.
3. Add the roasted vegetables, toasted seeds, soaked guajillo chili, achiote paste, allspice, ground cloves, salt, and black pepper to a blender. Blend until smooth, adding a little water if needed.
4. Pour the sauce into a saucepan and simmer for about 10 minutes until slightly thickened. Taste and adjust the seasoning.

2. Prepare the Potato Dough

1. Boil the potatoes in salted water until fork-tender. Drain, peel, and mash them while still warm until smooth.
2. Mix the masa harina with a little warm water to moisten it.
3. Add the moistened masa harina, vegetable oil or melted lard, and about 1 cup of the red sauce to the mashed potatoes. Mix well until everything is evenly combined.
4. Taste the mixture and add more salt if needed.

3. Assemble the Paches

1. Briefly pass the banana leaves over a low flame to soften them and make them easier to fold. Let them cool slightly.
2. Place a banana leaf flat on your work surface and add about 1 cup of potato dough to the center. Flatten it slightly.
3. Make a small well in the middle and add a piece of raw or lightly browned meat, a strip of green chili, and a generous spoonful of red sauce.
4. Fold the banana leaf over the filling to form a neat, secure parcel. Tie it with kitchen twine so it stays closed during cooking.
5. Repeat with the remaining ingredients until all the paches are assembled.

4. Steam Until Tender

1. Add water to a large pot and place a steamer basket inside. Line the bottom with leftover banana leaf pieces.
2. Arrange the paches in the pot, making sure they are secure and not submerged in water.
3. Cover and steam over medium heat for about 1 1/2 to 2 hours. Check the water occasionally and add more boiling water if needed.
4. Make sure the meat is fully cooked before serving. Carefully remove the paches and let them rest for a few minutes before opening the leaves.

How to Serve

Serve the paches hot, straight from their banana leaf wrappers, with a fresh lime wedge and some bread on the side. The soft potato dough, tender meat, and rich red sauce make every bite comforting and full of flavor.

These traditional Guatemalan potato tamales take a little time to prepare, but they’re worth it. Make a batch for a family meal and enjoy a taste of Guatemalan home cooking!