Pictures promised for tortilla-making. Casual Sunday night with some experts

My first recipe from here! So excited to share it with you.

Paches are like tamales, except they’re made with potatoes instead of cornmeal masa. What I find really interesting about the tamales here is the difference between them and Mexican tamales. Mexican tamales have somewhat the texture of corn bread. If you had to pick it up in your hands, you could eat it like a sandwich.  In Guatemala, because the corn is cooked once before the tamale is assembled and then steamed with the meat and sauce that also go into the tamale, it comes out much softer—more the texture of grits than anything.

Here’s some pictures. These are the paches, with potatoes instead of corn. Easier to make and much more delicious (though more expensive).

The recipe is below.