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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 5 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Starchy potatoes, peeled: 1 lb 15 3/4 oz (900 g)
Masa harina: 4 1/4 oz (120 g)
Lard: 4 oz (115 g)
Annatto oil: 2 tbsp (30 ml) (about 1 oz (28 g))
Kosher salt: 5/16 oz (9 g), divided
Ground black pepper: 0.071 oz (2 g)
Bone-in chicken legs and thighs: 1 lb 8 oz (680 g) gross; approximately 1 lb (454 g) cooked, boneless shredded meat for the estimate
Vegetable oil: 1 tbsp (15 ml) (about 1/2 oz (14 g))
Onion, chopped: 6 oz (170 g)
Garlic, minced: 5/16 oz (9 g)
Tomato sauce: 1 cup (240 ml) (about 8 1/2 oz (240 g))
Chicken broth: 1/2 cup (120 ml) (about 4 1/4 oz (120 g))
Ground cumin: 0.18 oz (5 g)
Banana leaves: 6–8 leaves, for wrapping
Kitchen twine or banana-leaf strips: as needed, for tying
White vinegar: 2 tbsp (30 ml) (about 1 1/16 oz (30 g)), optional
Fresh cilantro: optional, quantity to taste

Show original ingredient measurements

Starchy potatoes, peeled: 900 g
Masa harina: 120 g
Lard: 115 g
Annatto oil: 30 ml (about 28 g)
Kosher salt: 9 g, divided
Ground black pepper: 2 g
Bone-in chicken legs and thighs: 680 g gross; approximately 454 g cooked, boneless shredded meat for the estimate
Vegetable oil: 15 ml (about 14 g)
Onion, chopped: 170 g
Garlic, minced: 9 g
Tomato sauce: 240 ml (about 240 g)
Chicken broth: 120 ml (about 120 g)
Ground cumin: 5 g
Banana leaves: 6–8 leaves, for wrapping
Kitchen twine or banana-leaf strips: as needed, for tying
White vinegar: 30 ml (about 30 g), optional
Fresh cilantro: optional, quantity to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Simmer the bone-in chicken with half the onion, 1 clove garlic, and half the salt in enough water to cover, until cooked through, about 25–30 minutes. Remove the chicken, reserve 1/2 cup (120 ml) cooking liquid, and shred the meat from the bones. Discard the bones.
2. Heat the vegetable oil in a skillet. Sauté the remaining onion and garlic until softened, about 4 minutes. Add the tomato sauce, chicken broth, reserved cooking liquid, cumin, black pepper, remaining salt, and half the annatto oil. Stir in the shredded chicken and simmer 8–10 minutes, until the sauce thickens slightly. Stir in the vinegar if using; set the filling aside.
3. Boil the peeled potato chunks in salted water until very tender, about 15–20 minutes. Drain well and mash until smooth.
4. While the potatoes are hot, mix in the lard and remaining annatto oil. Gradually work in the masa harina until a spreadable, slightly stiff dough forms. If needed, add 1 to 2 tbsp (15–30 ml) hot water or reserved cooking liquid. Adjust seasoning to taste.
5. Soften the banana leaves briefly over a flame or by steaming, then cut into pieces about 25 × 11 3/4 in (30 cm) and wipe clean. If leaves are unavailable, use parchment or foil as wrapping material.
6. For each pache, spread about 4 1/4 to 6 3/8 oz (120–180 g) potato dough on a leaf in a roughly 10 × 5 7/8 in (15 cm) rectangle. Add 1.06 to 1.59 oz (30–45 g) chicken filling in the center. Fold to enclose and tie with kitchen twine or leaf strips. Repeat to make 6–8 paches.
7. Arrange the paches seam-side down in a steamer basket. Steam over simmering water for 45–60 minutes, until the dough is set.
8. Rest for 5 minutes, then unwrap and serve hot. Garnish with cilantro if desired.

1. Simmer the bone-in chicken with half the onion, 1 clove garlic, and half the salt in enough water to cover, until cooked through, about 25–30 minutes. Remove the chicken, reserve 120 ml cooking liquid, and shred the meat from the bones. Discard the bones.
2. Heat the vegetable oil in a skillet. Sauté the remaining onion and garlic until softened, about 4 minutes. Add the tomato sauce, chicken broth, reserved cooking liquid, cumin, black pepper, remaining salt, and half the annatto oil. Stir in the shredded chicken and simmer 8–10 minutes, until the sauce thickens slightly. Stir in the vinegar if using; set the filling aside.
3. Boil the peeled potato chunks in salted water until very tender, about 15–20 minutes. Drain well and mash until smooth.
4. While the potatoes are hot, mix in the lard and remaining annatto oil. Gradually work in the masa harina until a spreadable, slightly stiff dough forms. If needed, add 15–30 ml hot water or reserved cooking liquid. Adjust seasoning to taste.
5. Soften the banana leaves briefly over a flame or by steaming, then cut into pieces about 25 × 30 cm and wipe clean. If leaves are unavailable, use parchment or foil as wrapping material.
6. For each pache, spread about 120–180 g potato dough on a leaf in a roughly 10 × 15 cm rectangle. Add 30–45 g chicken filling in the center. Fold to enclose and tie with kitchen twine or leaf strips. Repeat to make 6–8 paches.
7. Arrange the paches seam-side down in a steamer basket. Steam over simmering water for 45–60 minutes, until the dough is set.
8. Rest for 5 minutes, then unwrap and serve hot. Garnish with cilantro if desired.