Earthy Peruvian Pachamanca with Herb-Marinated Meats

Name: Earthy Peruvian Pachamanca with Herb-Marinated Meats
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Fresh cilantro leaves; Fresh mint leaves; Garlic, minced; Fresh oregano leaves; Olive oil; Lime juice; Pink Andean salt; Ground cumin; Chicken breast — cut into large chunks; Pork loin — cut into large chunks; Lamb shoulder — cut into large chunks; Potatoes, quartered; Sweet potatoes, quartered; Ears of corn, husked and halved; Bell peppers, sliced; Andean purple potatoes

A traditional Andean feast with a modern twist

Experience the rich flavors of Peruvian culture with this modern take on Pachamanca, featuring a selection of herb-marinated meats and vegetables cooked to perfection.

3 h 30 min
6
Advanced

Ingredients

For the Herb Marinade

Fresh cilantro leaves

1 cup

Fresh mint leaves

1 cup

Garlic, minced

4 cloves

Fresh oregano leaves

2 tablespoons

Olive oil

1/4 cup

Lime juice

2 tablespoons

Pink Andean salt

1 teaspoon

Ground cumin

1 teaspoon

For the Meats

Chicken breast — cut into large chunks

500g

Pork loin — cut into large chunks

500g

Lamb shoulder — cut into large chunks

500g

For the Vegetables

Potatoes, quartered

4 medium-sized

Sweet potatoes, quartered

Ears of corn, husked and halved

Bell peppers, sliced

Andean purple potatoes

4 small

Preparation

Marinating the Meats

Create Herb Marinade

In a blender, combine cilantro, mint, garlic, oregano, olive oil, lime juice, salt, and cumin to create a smooth marinade.

Divide and Coat Meats

Divide the marinade into three separate bowls, and add chicken, pork, and lamb to each bowl.

Refrigerate Meats

Cover and let marinate in the refrigerator for at least 2 hours.

Preparing the Vegetables

Wash and Peel Tubers

Wash and peel potatoes and sweet potatoes, then quarter them.

Husk and Slice

Husk the corn and slice bell peppers into strips.

Set Aside Vegetables

Keep all vegetables aside in a large bowl.

For added flavor, briefly grill the vegetables before adding them to the Pachamanca setup.

Cooking Process

Preheat the Pit

Prepare a large outdoor pit lined with stones, preheated for approximately 30 minutes until hot.

Use high heat to properly preheat the stones.

Layer Ingredients

Place meats at the bottom, then add larger veggies like potatoes and corn, followed by bell peppers on top. Cover with banana leaves or aluminum foil.

Seal and Cook

Cover the pit completely with soil or stones to trap heat, allowing the ingredients to cook slowly through steam and radiant heat for 1.5 hours.

Ensure all meats reach an internal temperature of 75°C (167°F) for safe consumption.

Plating & Serving