Tamales

There are many different variations of tamales. The 2 most common here in Guatemala are either made out of corn (maiz) or potatoes (papas). The ones made out of papas here are called: paches. We had a class at my school making tamales out of papas.  

First, our teacher explained about the leaves we would use. These are really similar to banana leaves, but not the same. They are sold in the local market.  

1. We cooked the potatoes & the tomatoes jalapeño concoction.

2. Then we peeled the HOT potatoes & mashed them up. 

3. We added the puree mixture with some matzah & several large pinches of salt. 

4. We used prunes for the vegetarians or we added chicken & peppers on all the others. 

Finally, we put them in a big pot with water & cooked them for about an hour.

I brought an extra one home for Momma Sandra & Kim which was devoured. 

The other type of tamale that is really common is the more traditional one made out of corn. Here in Guatemala, it mostly has a small portion of chicken in it & is a lot thicker than the ones we have back in Texas. 

I LOVE, LOVE, LOVE THIS GREEN SAUCE. It is pretty hot but doesn't mask the flavor of the food with anything other than heat. 

Stay tuned for plenty more good food...

1Co 10: 31 "So whether you eat or drink or whatever you do, do it all for the glory of God."