Guatemalan Paches Recipe
The flavors of the Guatemalan Paches Recipe are rich and comforting. The corn base provides a subtle sweetness, while the additional ingredients, such as tomatoes, onions, and herbs, add depth and savory notes.
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Servings: 8 Servings
Calories: 488 kcal
Equipment
- Large mixing bowl: used to combine the corn 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 corn masa corn 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 corn 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 corn 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 soaked corn husk and spread a thin layer of the corn 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 corn husk 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 husk 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 corn husk 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 corn husks 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.
Notes
Soak the corn husks in warm water for at least 30 minutes before using to make them more pliable.
Spread the corn masa mixture thinly and evenly onto the corn husks using a spoon or spatula.
Press the sides of the corn husks firmly together to ensure a tight seal.
Arrange the Paches in the steamer basket without overcrowding.
Check the water level in the pot periodically.
Nutrition
Calories: 488kcal | Carbohydrates: 47g | Protein: 6g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 297mg | Potassium: 291mg | Fiber: 5g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 5mg
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