A cooking class I took in Jalapa, Guatemala, focused on Guatemalan Paches recipe. Jalapa is known for mountainous landscapes, rural charm and coffee plantations, and is a peaceful escape from Guatemala’s more hectic cities. It is a less – visited town, so it has an authentic, local atmosphere, for exploring traditional foods. A specialty and a central component of regional cuisine is the Guatemalan Paches (tamale made with potato masa rather than corn masa) recipe.
I discovered in cooking class that the recipe for Guatemalan Paches has several steps. The first is a potato based dough, not the corn masa used in nearly all tamale variations. The potato masa will be combined with meats, veggies and a slight tomato sauce. A crucial component in the Guatemalan Paches recipe will be the banana leaves that wrap the dish. I thought the Guatemalan Paches recipe resembled other tamales but the potato base made it softer.
The mashed potato gives the Guatemalan Paches recipe its almost creamy consistency, unlike the firmer corn masa tamales. The filling – typically chicken or pork – is lightly seasoned with spices which don’t overwhelm the potato base. On the palate the paches tasted subtle but balanced with the banana leaf wrapping adding a herbal note. The Guatemalan Paches recipe is especially popular in Jalapa as a weekend meal or on special occasions.
In Jalapa, the Guatemalan Paches recipe is served at traditional gatherings and family meals. Numerous families make paches on Thursdays and Saturdays and residents there typically buy them freshly made from home cooks or street vendors on those days. This has made the Guatemalan Paches recipe a neighborhood staple, with people gathering to consume the dish on a weekend.
Learning the Guatemalan Paches recipe in Jalapa gave insight into the cooking techniques and regional traditions of this recipe. This particular experience demonstrated the role of paches in the regional food culture, from its preparation with potato to its local popularity. The Guatemalan Paches recipe is a sample of regional Guatemalan cuisine reflecting Jalapa’s culinary heritage and customs.
Ingredients For the Guatemalan Paches Recipe
Potatoes
Masa
Shredded Chicken or Pork
Finely Chopped Medium Onion
Diced Tomatoes
Minced Garlic Cloves
Finely Chopped Bell Pepper
Cilantro Chopped Fresh
Vegetable Oil
Ground Cumin
Salt
Black Pepper
Large Corn Husks
Cooking Instructions For the Guatemalan Paches Recipe
In a large bowl, combine the potato masa, cooked and shredded chicken or pork, finely chopped vegetables and spices. – Thoroughly mix all the ingredients together until well combined. Ensure the corn masa is evenly incorporated throughout the mixture. Use your hands to ensure all the ingredients are evenly distributed. Continue mixing until the mixture holds together when squeezed. Take care to evenly distribute the seasonings throughout the mixture. Make sure the mixture has a balanced flavor profile, adjusting seasonings if necessary. Avoid overmixing to prevent the mixture from becoming dense.
Take a soaked corn husk and spread a thin layer of the corn masa mixture onto the center of the husk. – Use the back of a spoon or spatula to spread the mixture evenly and thinly. Leave a small border around the edges of the husk for folding. Ensure the filling covers the husk without any gaps. Spread the mixture evenly to ensure consistent cooking.Avoid spreading the mixture too thickly to prevent undercooking. Make sure the layer of filling is not too thin, ensuring a flavorful bite. Smooth out the mixture to ensure even cooking and a pleasing texture.
Fold the sides of the corn husk over the filling, creating a rectangular or square shape. –
Make sure the filling is completely covered by the husk. Press the sides together firmly to seal the Pache. Fold the husk tightly around the filling to prevent any leakage. Ensure the folded sides overlap to create a secure seal.Seal the Pache tightly to prevent the filling from falling out during cooking.
Smooth out any folds or creases to maintain an appealing shape. Ensure the sides are folded evenly for consistent cooking.
Fold the bottom part of the corn husk up towards the center, covering the sealed filling. – Fold it tightly and securely to enclose the filling. Smooth out any wrinkles or folds in the husk to ensure a neat appearance. Press down firmly to ensure the Pache holds its shape during steaming. Make sure the bottom fold is secure to prevent unraveling during cooking. Ensure the folded bottom is tight to maintain the integrity of the Pache. Flatten the folded bottom to provide stability during steaming. Ensure the folded bottom is neat and even for consistent cooking.
Repeat steps 2 to 4 with the remaining corn husks and filling mixture. – Ensure each Pache is tightly wrapped and sealed. Arrange them in a steamer basket, placing them seam-side down. Avoid overcrowding the steamer basket to allow for even cooking. Maintain consistency in the size and shape of each Pache. Double-check that each Pache is properly sealed before steaming.
Space the Paches evenly in the steamer basket to promote even steaming. Ensure the Paches are placed with care to maintain their shape during cooking.
10 Foods Most Eaten by Guatemalan Locals
1. Pepián – A thick, aromatic stew made with chicken, beef, or pork, cooked in a rich sauce of roasted tomatoes, pumpkin seeds, and chili peppers. Pepián is traditionally served with rice and is one of Guatemala’s most cherished dishes.
2. Kak’ik – This turkey soup is spiced with coriander, chili, and achiote, creating a vibrant red color and bold flavor. A UNESCO-recognized dish, Kak’ik is a classic in Mayan cuisine.
3. Tamales – Guatemalan tamales differ from Mexican versions and are typically larger, wrapped in banana leaves, and come in several varieties like *colorados* (red tamales) or *negros* (sweet tamales).
4. Fiambre – A traditional salad prepared during All Saints’ Day, Fiambre is made with over 50 ingredients, including vegetables, meats, cheeses, and sausages, making it a unique and colorful dish.
5. Hilachas – This stew combines shredded beef with potatoes and vegetables in a tomato-based sauce flavored with spices like cilantro and achiote. Hilachas is typically served with rice or corn tortillas.
6. Chiles Rellenos – Guatemalan stuffed peppers are filled with seasoned ground beef, rice, and vegetables, then battered and fried. They’re often served with tomato sauce and are popular in street food markets.
7. Jocon – A green chicken stew made with tomatillos, green tomatoes, and cilantro, Jocon is a flavorful, mild dish usually served with rice.
8. Garnachas – These small, fried tortillas are topped with minced meat, cabbage, and tomato sauce, offering a quick and tasty snack that’s easy to find in markets.
9. Rellenitos – Sweet plantains stuffed with refried black beans and fried to a golden brown, Rellenitos are a favorite dessert or snack, often topped with sugar.
10. Atol de Elote – A warm, sweet corn drink flavored with cinnamon and sugar, Atol de Elote is popular for breakfast or as an afternoon treat, especially during Guatemala’s rainy season.
5 Essiential Ingredients for Guatemalan Food
Guatemalan cuisine is deeply influenced by Mayan traditions, Spanish heritage, and locally sourced ingredients, resulting in a unique flavor profile that combines earthy, tangy, and spicy notes. Among the essential ingredients, corn stands out as a foundational staple. Known as maíz in Spanish, corn is the backbone of many dishes and a cultural symbol in Guatemala. It is used in various forms, from tortillas that accompany nearly every meal to tamales, which are made with a dough of masa and wrapped in banana leaves. Corn also features in drinks like atol de elote, a warm, sweet corn beverage. This ingredient’s versatility and accessibility make it a crucial part of Guatemalan meals, representing sustenance and tradition.
Chilies are another key ingredient that adds both flavor and heat to Guatemalan food. Though the cuisine is not as intensely spicy as other Central American foods, it often incorporates varieties like the guajillo, cobán, and *pasa* peppers, which add depth without overpowering the dish. These chilies are used in salsas, stews, and sauces, such as the rich sauce in pepian, a traditional meat stew. The use of mild to medium spiciness gives Guatemalan dishes their distinctive warmth and aroma, allowing the natural flavors of other ingredients to shine through.
Tomatoes are essential for the base of many Guatemalan recipes, providing acidity, richness, and natural sweetness. Often roasted to deepen their flavor, tomatoes are combined with chilies, onions, and spices to create rich sauces that are integral to dishes like hilachas (shredded beef stew) and jocon (a green chicken stew). The incorporation of tomatoes reflects Spanish influences while highlighting the country’s abundance of fresh produce.
Another indispensable ingredient is pepitoria, or pumpkin seeds. Ground pumpkin seeds are used to thicken sauces, add texture, and enhance flavors, particularly in stews and traditional dishes. In pepian, for instance, pepitoria gives the sauce a nutty undertone that balances the spices and brings a subtle richness. This ingredient not only adds depth but also reflects Guatemala’s pre-Columbian culinary heritage, as pumpkin seeds have been used in the region for centuries.
Finally, achiote (annatto) brings vibrant color and a mild, peppery flavor to Guatemalan food. The seeds are often ground into a paste or oil and used as a seasoning or natural colorant, giving dishes an appealing reddish hue. Achiote’s subtle flavor enhances recipes like recado rojo, a red sauce for meats and poultry. Together, these five ingredients — corn, chilies, tomatoes, pepitoria, and achiote — embody the flavors, history, and culinary creativity of Guatemalan cuisine, forming the foundation of its most cherished dishes.
FAQ For the Guatemalan Paches Recipe
Q: What ingredients are essential for the Guatemalan Paches recipe?
A: The Guatemalan Paches recipe primarily requires masa (corn dough), which is made from masa harina, as well as cooked potatoes, which add a unique texture and flavor to the dish. Commonly, the masa is combined with spices and seasonings to enhance the taste. The Paches are traditionally wrapped in banana leaves, which impart a distinct aroma during cooking. You can also fill the Paches with various ingredients like meats, vegetables, or cheese, making them a versatile dish that showcases the rich flavors of Guatemalan cuisine.
Q: How long does it take to prepare the Guatemalan Paches recipe?
A: Preparing the Guatemalan Paches recipe can take around two to three hours, depending on the complexity of your filling and whether you are making the masa from scratch. The process involves boiling the potatoes, preparing the masa, and assembling the Paches, which can be time-consuming but is well worth the effort. Once assembled, the Paches are typically steamed for about an hour, allowing the flavors to meld together beautifully. This dish is often served during special occasions, making it a cherished part of Guatemalan culinary traditions.
Q: Can I customize the filling in the Guatemalan Paches recipe?
A: Absolutely! The Guatemalan Paches recipe is highly adaptable when it comes to fillings. You can use various ingredients such as seasoned meats, cheese, or even a mix of vegetables to cater to your taste preferences or dietary restrictions. This flexibility allows you to create unique flavor combinations and encourages experimentation, making each batch of Paches a delightful surprise. Whether you prefer a hearty meat filling or a lighter vegetarian option, customizing the Paches ensures that they can be enjoyed by everyone.
Q: What are the best ways to serve Guatemalan Paches?
A: The Guatemalan Paches recipe can be served in several delightful ways. Traditionally, they are enjoyed warm, often accompanied by a side of tomato sauce or a spicy salsa that adds an extra kick to the dish. Some people also like to serve them with pickled vegetables or a simple green salad to balance the richness of the Paches. This combination not only enhances the flavors but also makes for a visually appealing plate, turning your meal into a feast for the senses.
Q: How should I store leftovers from the Guatemalan Paches recipe?
A: To store leftovers from the Guatemalan Paches recipe, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to four days or frozen for longer storage. If freezing, wrap each Pache individually in plastic wrap to maintain their moisture and prevent freezer burn. When you’re ready to enjoy them again, simply reheat in the microwave or steam them until warmed through, allowing you to savor the delicious flavors of your homemade Paches once more.
Guatemalan Paches Recipe
Equipment
- Large mixing bowl: used to combine the potato masa, cooked and shredded chicken or pork, vegetables, and seasonings.
- Spoon or spatula: used for mixing the ingredients in the bowl and spreading the corn masa mixture onto the corn husks.
- Steamer basket: used to hold and steam the Paches.
- Large pot with lid: filled with water to create steam for cooking the Paches.
- Toothpick or fork: used to test the doneness of the Paches.
Ingredients
- 4 cups potato masa potato based dough
- 1 cup chicken or pork cooked and shredded
- 1 onion finely chopped Medium
- 2 tomatoes diced
- 2 garlic cloves minced
- 1 bell pepper finely chopped
- 1/4 cup cilantro chopped fresh
- 2 tablespoons oil vegetable
- 2 teaspoons cumin ground
- 1 teaspoon salt
- 1/2 teaspoon pepper black
- 8 large corn husks soaked in water
Instructions
In a large bowl, combine the potato masa, cooked and shredded chicken or pork, finely chopped vegetables and spices.
- a. Thoroughly mix all the ingredients together until well combined.
- b. Ensure the potato masa is evenly incorporated throughout the mixture.
- c. Use your hands to ensure all the ingredients are evenly distributed.
- d. Continue mixing until the mixture holds together when squeezed.
- e. Take care to evenly distribute the seasonings throughout the mixture.
- f. Make sure the mixture has a balanced flavor profile, adjusting seasonings if necessary.
- g. Avoid overmixing to prevent the mixture from becoming dense.
Take a banana leaf and spread a thin layer of the potato masa mixture onto the center of the husk.
- a. Use the back of a spoon or spatula to spread the mixture evenly and thinly.
- b. Leave a small border around the edges of the husk for folding.
- c. Ensure the filling covers the husk without any gaps.
- d. Spread the mixture evenly to ensure consistent cooking.
- e. Avoid spreading the mixture too thickly to prevent undercooking.
- f. Make sure the layer of filling is not too thin, ensuring a flavorful bite.
- g. Smooth out the mixture to ensure even cooking and a pleasing texture.
Fold the sides of the banana leaf over the filling, creating a rectangular or square shape.
- a. Make sure the filling is completely covered by the husk.
- b. Press the sides together firmly to seal the Pache.
- c. Fold the leaf tightly around the filling to prevent any leakage.
- d. Ensure the folded sides overlap to create a secure seal.
- e. Seal the Pache tightly to prevent the filling from falling out during cooking.
- f. Smooth out any folds or creases to maintain an appealing shape.
- g. Ensure the sides are folded evenly for consistent cooking.
Fold the bottom part of the leaf up towards the center, covering the sealed filling.
- a. Fold it tightly and securely to enclose the filling.
- b. Smooth out any wrinkles or folds in the husk to ensure a neat appearance.
- c. Press down firmly to ensure the Pache holds its shape during steaming.
- d. Make sure the bottom fold is secure to prevent unraveling during cooking.
- e. Ensure the folded bottom is tight to maintain the integrity of the Pache.
- f. Flatten the folded bottom to provide stability during steaming.
- g. Ensure the folded bottom is neat and even for consistent cooking.
Repeat steps 2 to 4 with the remaining banana leaves and filling mixture.
- a. Ensure each Pache is tightly wrapped and sealed.
- b. Arrange them in a steamer basket, placing them seam-side down.
- c. Avoid overcrowding the steamer basket to allow for even cooking.
- d. Maintain consistency in the size and shape of each Pache.
- e. Double-check that each Pache is properly sealed before steaming.
- f. Space the Paches evenly in the steamer basket to promote even steaming.
- g. Ensure the Paches are placed with care to maintain their shape during cooking.
1 comment
The potato base gave these paches a unique texture and they were very good.