Pachamanca
Pachamanca is a traditional Peruvian dish cooked underground using hot stones. It includes marinated meats (chicken, pork, lamb, or beef), potatoes, corn, and Andean tubers, all seasoned with herbs like huacatay. The process reflects a deep connection to the earth and Andean traditions.
Pacha Inka Peru
1/9/20251 min read
Meats: Chicken, pork, lamb, or beef (marinated with spices)
Tubers: Potatoes, sweet potatoes, and Andean tubers (like oca or mashua)
Corn: Ears of corn (in husks, if possible)
Pacha Inka Pachamanca Marinade Base
Banana leaves (optional, for wrapping)
Hot stones (for cooking, if done traditionally)
Preparation
Marinate the meat: In a large bowl, mix the meat with the Pacha Inka Pachamanca Marinade Paste, ensuring each piece is well coated. Let it rest for 2 hours (or overnight for better flavor).
Prepare the vegetables: Wash the potatoes, sweet potatoes, and corn. If using banana leaves, rinse and dry them thoroughly.
Traditional cooking method (optional):
Heat large stones until red-hot.
Place a layer of stones in a pit in the ground. On top of the stones, layer the meat and vegetables wrapped in banana leaves. Cover with more stones and then soil. Cook for 2-3 hours.
Oven method:
Preheat the oven to 180 °C (350 °F).
In a baking tray, place the marinated meat and vegetables. If you have banana leaves, wrap everything before baking.
Cover the tray with aluminum foil and bake for 2 hours, checking to ensure the meat is tender and fully cooked.
Serve: Serve hot, accompanied by spicy sauce or salsa criolla. Enjoy the authentic Andean flavor!