Earthy Peruvian Pachamanca with Herb-Marinated Meats
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
For the Meats
For the Vegetables
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.
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.
Plating & Serving
Earthy Peruvian Pachamanca with Herb-Marinated Meats
Earthy Peruvian Pachamanca with Herb-Marinated Meats
Plating
Carefully uncover the Pachamanca and remove each cooked layer, arranging meats and vegetables onto a vibrant, colorful platter.