Pachamanca Recipe

Pachamanca - Directions

1. 1

   1. Prepare the earth oven

   Light a large outdoor fire and dig a pit. Once the flames die down, create a bed of hot stones (about 20 stones). Line the stones with banana leaves to prevent direct contact with food and to help steam and flavor the ingredients.

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   2. Make the marinade

   In a blender or bowl, combine aji amarillo paste, minced garlic, olive oil, oregano, cumin, salt, black pepper, cilantro, lime juice, and aji panca paste. Mix until smooth and well combined.

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   3. Marinate the meats

   Rub the marinade generously over the lamb shoulder, pork shoulder, beef short ribs, and chicken thighs. Ensure every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.

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   4. Prep vegetables

   Parboil potatoes, sweet potatoes, and cassava for 8–10 minutes until just tender. Drain and pat dry. Lightly toss with a pinch of salt and a little oil.

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   5. Arrange the pit layers

   Place a layer of banana leaves over the hot stone bed. Add a layer of potatoes and cassava, then corn, onion, and pepper. Place the marinated meats on top. Finish with another layer of potatoes and vegetables to balance the layers.

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   6. Wrap and seal

   Cover the entire stack with more banana leaves, then wrap tightly with aluminum foil or extra banana leaves to seal in steam and heat.

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   7. Cook

   Cover the pit with earth or soil to trap heat. Allow the pachamanca to cook for 2.5 to 3 hours, maintaining consistent heat. Do not open the pit during cooking to preserve moisture and flavor.

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   8. Rest and serve

   Carefully uncover the pit, remove leaves and foil, and let the dish rest for 10 minutes. Carve the meats and arrange with potatoes, cassava, corn, onions, and peppers. Serve hot directly from the leaves for a traditional presentation.