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


Cook the potatoes in their jackets in 2 cups water over moderate heat until they are soft about 20 minute.s
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.


One thought on “PACHES

  1. Great recipe:-) I would like to make them, but I was wondering if you could tell me how many tamales this recipe makes on average?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s