Andean Pacha Manca

Name: Andean Pacha Manca
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Main Course
Ingredients: 1 kg lamb; 1 kg pork; 1 whole chicken; 1 tbsp cumin; 1 tbsp paprika; 1 tbsp salt; 2 cloves garlic; 4 medium potatoes; 4 large sweet potatoes; 2 ears of corn; 1 large squash; 1 cup chicha de jora; 1/4 cup soy sauce; 1/4 cup olive oil; 1 tbsp dried oregano; 1 cup fresh cilantro; 2 jalapeños; 1 lime

Traditional Stone-Roasted Meats and Vegetables

Experience the rich flavors of the Andes with this traditional communal dish featuring meats and vegetables cooked under hot stones.

5 h 30 min
8
Advanced

Ingredients

For the Meat

1 kg lamb

cut into large chunks

1 kg pork

cut into large chunks

1 whole chicken

quartered

1 tbsp cumin

ground

1 tbsp paprika

1 tbsp salt

2 cloves garlic

minced

For the Vegetables

4 medium potatoes

halved

4 large sweet potatoes

halved

2 ears of corn

cut into thirds

1 large squash

cut into slices

For the Marinade

1 cup chicha de jora

(or substitute with beer)

1/4 cup soy sauce

1/4 cup olive oil

1 tbsp dried oregano

For the Sauce

1 cup fresh cilantro

finely chopped

2 jalapeños

seeded and minced

1 lime

juiced

Preparation

Marinating the Meat

Combine spices

In a large bowl, combine the cumin, paprika, salt, and minced garlic.

Rub meat

Rub the spice mixture generously over all the meat pieces.

Marinate

Pour the chicha de jora, soy sauce, and olive oil over the meat; cover and marinate for at least 4 hours.

Preparing the Vegetables

Season vegetables

Season the potatoes, sweet potatoes, corn, and squash with salt and a drizzle of olive oil.

Preheat stones

Preheat a large pit with hot stones for cooking.

Wrap vegetables

Wrap each piece of vegetable tightly with banana leaves or aluminum foil for steaming.

Make sure the stones are genuinely hot using an infrared thermometer for consistent heat. Pro Tip: Adding fresh eucalyptus leaves within the banana wrap enhances the aromatic profile.

Cooking Process

Heating the Stones

Fully heat the stones in the pit for about 2-3 hours.

Stone Heating: 2-3 hours

Layering the Ingredients

Layer the marinated meats and wrapped vegetables over the stones in the pit.

Covering and Cooking

Seal the pit with earth or cloth to trap the heat and let cook for approximately 2 hours.

Cooking in Pit: 2 hours

Plating & Serving