Andean Pacha Manca
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
For the Vegetables
For the Marinade
For the Sauce
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.
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.
Plating & Serving
Andean Pacha Manca
Andean Pacha Manca
Plating & Serving
Arrange the meats and vegetables on a large communal platter, garnishing with fresh herbs for a vibrant presentation.