Pachamanca Clasica
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Peruvian
Pachamanca Clasica
Description
This recipe for Pachamanca Clasica involves preparing a pit by heating stones over a fire until they are extremely hot. A layer of these stones is placed in the pit, followed by a layer of root vegetables like sweet potatoes, potatoes, and oca. Additional stones are placed over the vegetables, then seasoned meats such as lamb, chicken, pork ribs, and guinea pig are layered on top along with more hot stones to ensure even cooking.
Once assembled, the food is covered with plantain leaves to protect it from the soil and preserve moisture during cooking. Layers of beans, paria cheese, sliced corn cobs, and plantains are added on top and covered again with leaves, then insulated with jute or cloth to trap heat. The cooking process uses the retained heat from the stones to slowly roast the ingredients underground, resulting in tender, smoky, and flavorful meats and vegetables.
This traditional method yields a communal meal with a variety of textures and flavors from the mix of meats, cheeses, and native Andean tubers. It is a culturally significant dish often prepared for celebrations.
Ingredients
- 2 lamb leg
- 4 chicken
- 20 pork ribs
- 6 guinea pig or 'cuy"
- 20 sweet potato
- 20 oca potatoes
- 20 potato
- broad beans
- 10 corn split in half, cobs
- aji panca
- black pepper
- 10 plantain
- salt
- 1 kg paria cheese
- plantain leaves
Instructions
How to Cook Pachamanca Clasica
- Make a hole in the ground where you want to prepare the Pachamanca.
- Light a fire near where the Pachamanca is going to be prepared and heat a large amount of stones (preferably flat ones).
- Once the stones are very hot, place a bed of these carefully in the bottom of the hole with the help of tweezers. On top of them, place the food in layers: First the sweet potatoes, potatoes, oca potatoes, and then some hot stones on top (not too close to each other).
- On the second layer, place the meats seasoned with salt, pepper, garlic, and ají panca to taste. The most commonly used meats are lamb, piglet, goat, and chicken.
- Place most hot stones on top since the meats take longer to cook. All this is covered with plantain leaves to protect the food and avoid contact with soil.
- On top, place the beans, guinea pigs, portions of pariah cheese, bananas, and corn cobs. Cover again with plantain leaves and a piece of jute or a thick cloth. Cover the whole thing with a poncho or thick cloth to keep it warm.
User Reviews
Overall Rating
4.9
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