I’ve been trying to make paches since 2 years ago and I have to say that I really did a great job this time yummy!
For those of you that don’t know, this are called paches because are made with a mixture of potatoes and masa and I always like to put a big peace of meat and some slices of jalapeno peppers 🙂 Also, I will double the sauce next time because this time it was barely enough.
I did start making them around 11 am and finish around 4 pm but I took 2 hours break plus taking some short time brake to take care of my kids. Hope you enjoy them and have fun making them.
- 2 1/2 Pounds Potatoes
- 3 – 4 Pounds pork country ribs
- 3 Cups Water
- 1 Pound Tomatoes — sliced
- 2 Large Scallion — finely chopped
- 8 Cloves Garlic — finely chopped
- 1 small onion
- 2 tbs olive oil
- 1 bay leave
- 1 Small Red Bell Pepper — finely chopped
- 5 Large Jalapeno — finely sliced
- 9 Tablespoons Margarine — melted
- 2 Cups Tortilla Flour — Maseca
- 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
- 4 bags of Goya Banana Leaves
If your banana leaves are frozen make sure to defrost them over night.
- Fill up with water a large pot, cook the potatoes over moderate heat until they are soft, about 30-40 minutes. Cool and peel. While they are warm mashed them leaving small pieces like the size of a grape. Set aside.
- Cook together 1 cup water, tomatoes, scallions, 4 garlic cloves, bell pepper and 2 jalapeno peppers 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 3 cups sauce.
- Cut in small pieces and season the ribs with salt, pepper and other season you will like, set aside.
- In a pre-heated pan add olive oil, 4 garlic cloves and 1 small onion finely chopped.
- Fry them for about 1 or 2 minutes. Add ribs and saute them in every side until gold color. Set aside.
- In a large pot add the tomato sauce and the ribs, bay leave, thyme and bring it to boil, reduce heat to simmer and let it cook for about 2 hours, stir occasionally making sure you always have a least 2 1/2 cups of sauce, add chicken broth or water and season if it needs it.
- Mix together into a smooth moist paste, the mashed potatoes, 1/2 cup of sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix welll.
- Soak in water the banana leaves and dry them. Cut them in squares, set aside.
- Slice the jalapenos. Put 3-4 tablespoons of the masa mixture onto a square of banana leave and foil, place a piece of meat in the center, 2 slices of jalapeno pepper and 1 tbs of sauce, fold into a rectangle.
- Pack firmly when folding. Steam the tamal over moderate to high heat for 45 minutes.
- Serve warm with a liberal squeeze of lemon if you like. Ejoy!