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Guatamalan   -   Paches De Papa Quezaltecos (Guatemala)   adapted from False Tongues and Sunday Bread by Copeland Marks

  • 2 Pounds Potatoes
  • 3 Cups Water
  • 1 Pound Tomatoes -- sliced
  • 2 Large Scallion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Small Red Bell Pepper -- finely chopped
  • 1 Large Jalapeno -- finely chopped
  • 6 Tablespoons Margarine -- melted
  • 2 Cups Tortilla Flour
  • 2 Teaspoons Salt
  • 1 1/2 Teaspoons Ground Allspice
  • 1 1/2 Teaspoons Pepper
  • 1/4 Teaspoon Achiote -- dissolved in
  • 2 Teaspoons Hot Water
  • Aluminum Foil
Directions Cook the potatoes in their jackets in 2 cups water over moderate heat until they are soft about 20 minutes. Cool and peel. Process to a smooth paste. Cook together 1 cup water, tomatoes, scallions, garlic, bell pepper, and jalapeno over low heat for 20 minutes. Process to a smooth sauce and strain through a metal sieve to remove any lumps. There should be about 2 cups sauce. Mix together into a smooth moist paste, the mashed potatoes, sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix well. Put 3/4 cup of this mixture onto foil and fold into a rectangle. Pack firmly when folding. Steam the tamale over moderate to high heat for 30 minutes. Serve warm with a liberal squeeze of lemon.
Serves 6
Time to Make 0:00

Printer version   15 Votes - Yum: 3.6, Easiness: 2.2, Speed: 2.53333, Overall: 2.77778 Rate this recipe

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