Pachamanca (Andean Earth-Oven Feast, Pot Method)

Name: Pachamanca (Andean Earth-Oven Feast, Pot Method)
Total time: 3 h
Yield: 8
Cuisine: Peruvian
Ingredients: 800 g Lamb shoulder, in large pieces; 800 g Pork ribs, in pairs; 6 Chicken thighs, bone in; 4 tbsp Huacatay paste (black mint); 3 tbsp Ají panca paste; 2 tbsp Ají amarillo paste; 8 Garlic cloves, crushed; 1 tbsp Ground cumin; 330 ml Dark beer; 1 kg Waxy potatoes, whole; 600 g Sweet potatoes, halved; 500 g Broad beans in the pod; 3 Corn on the cob, in thirds; 4 large Banana leaves; 1 tbsp Salt and black pepper

Quechua for 'earth pot' — lamb, pork and chicken marinated in huacatay and chincho, layered over fire-heated stones in a pit with potatoes, broad beans, sweet potato, corn and humitas, buried under leaves and earth for two hours. This is the same marinade and the same layering, done in a heavy covered pot on a hob, because most kitchens have no pit.

Source

Recette de Andean kitchens · 🏺 Traditionnel · The highlands, where the potato was domesticated — over 3,000 varieties, boiled and pressed and layered, with a chilli sauce over the top.

Peruvian Andes · the earth pot — An ownerless traditional dish, so no cook is credited. The cited article confirms pachamanca — from Quechua pacha 'earth' and manka 'pot' — as a traditional Peruvian dish baked with hot stones in an earthen oven called a huatia, generally of lamb, mutton, alpaca, pork, beef, chicken or guinea pig marinated in herbs and spices, with potato, chuño, habas, sweet potato, oca, ulluco, cassava, plantain, humitas, corn and chilli included in the baking, made mainly in the central Andes, seasoned with chincho and huacatay in the Huánuco and Pasco style and with lamb around Huancayo. The pot adaptation, the layering order, timings and quantities are this book's own.

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De Todo Con Anis Saeng Douangdara Sazón y Corazón

⏱ 180 min🍽 8 portions🔥 720 kcal🇵🇪 Pérou🌶️🌶️

Sans produits laitiersSans glutenSans fruits à coque

Étapes

Blend the huacatay, both ají pastes, garlic, cumin, beer, salt and pepper. Rub it into all three meats and marinate at least 4 hours, ideally overnight.
Line a large heavy pot with banana leaves, letting them hang over the rim. Put the potatoes in the bottom in a single layer — they take the longest and they take the heat first.
💡 Layer in the order the pit uses: what cooks longest at the bottom, closest to the heat. Potatoes, then pork, then lamb, then chicken, then the quick vegetables on top.
Layer the pork ribs, then the lamb, then the chicken, pouring any leftover marinade over. Top with the sweet potato, corn and broad beans. Add 300 ml water.
Fold the overhanging leaves over the top to seal, lay another leaf across, then the lid. Cook over the lowest heat 2 hours without lifting the lid.
💡 Do not lift the lid. The pit works because nothing escapes; every peek costs you steam the vegetables on top are relying on.
Open at the table. Serve everything on one board with a bowl of huacatay sauce — huacatay, ají, a little oil and salt, blended.

💡 Astuces

In the Huánuco and Pasco style it is pork seasoned with chincho and huacatay; around Huancayo it is lamb with a different seasoning. Both are pachamanca and each valley will tell you theirs is the real one.
Humitas — corn cakes steamed in their husks — go on the top layer in a real pit, and can go on yours for the last 30 minutes.