Peruvian
Pachamanca
Pachamanca is an Andean feast of marinated meats, potatoes, corn, and fava beans cooked under earth with hot stones and fragrant herbs. This small version keeps the traditional pit method and the deep aroma of huacatay, chincho, and smoke.
Watch it madeAlex Telegramax · 16:36
Ingredients
- Bone-in lamb shoulder or chops250g
- Pork ribs, cut into pieces250g
- Chicken thigh, bone-in1 large, about 200g
- Ají panca paste2 tbsp
- Ají mirasol paste1 tbsp
- Garlic cloves, crushed4
- Fresh huacatay, chopped2 tbsp
- Fresh chincho or extra huacatay, chopped1 tbsp
- Ground cumin1 tsp
- Dried oregano1 tsp
- Chicha de jora1/4 cup
- Red wine vinegar1 tbsp
- Salt1 1/2 tsp
- Black pepper1/2 tsp
- Small native potatoes or waxy potatoes4
- Small sweet potato1
- Choclo or corn on the cob, cut in half1 ear
- Fresh fava beans in pods1 cup
- Fresh muña, huacatay, or eucalyptus sprigs for layering2 handfuls
- Banana leaves or clean corn husksas needed to line and cover
- Clean, dry, heatproof stones8 to 10 medium stones
- Dry firewoodenough to heat the stones
Method
- Mix the ají panca, ají mirasol, garlic, huacatay, chincho, cumin, oregano, chicha de jora, vinegar, salt, and pepper into a thick marinade.
- Rub the lamb, pork, and chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- Wash the potatoes, sweet potato, corn, and fava beans, leaving skins and pods intact.
- Dig a small earth pit about 45 cm wide and 35 cm deep, or use a traditional pachamanca pit if available.
- Place the clean, dry heatproof stones in the pit with dry firewood and burn until the stones are very hot, about 1 to 1 1/2 hours.
- Remove the embers carefully, leaving a layer of hot stones at the bottom of the pit.
- Line the hot stones with banana leaves or corn husks, then add a layer of aromatic herbs.
- Place the marinated pork and lamb in the pit first, add a few hot stones around and over them, then add the chicken.
- Arrange the potatoes, sweet potato, corn, and fava beans around the meat, adding more herbs between the layers.
- Cover everything with more banana leaves or corn husks, then with a clean damp cloth or natural-fiber sack.
- Seal the pit completely with earth so no steam escapes, and cook for 1 hour to 1 hour 15 minutes.
- Uncover the pit carefully, brushing away soil before lifting the leaves so it does not fall onto the food.
- Serve the meats with the potatoes, sweet potato, corn, and fava beans, spooning any herb-scented juices over the top.
Common questions
What can I use if I can’t find ají panca, ají mirasol, huacatay, or chincho?
Use mild smoked paprika plus a little tomato paste for ají panca, and a mix of paprika and a pinch of cayenne for ají mirasol. For huacatay or chincho, use extra cilantro and a little mint or basil; the flavor will be different but still aromatic.
How long should I marinate the meat for the best flavor?
Marinate the lamb, pork, and chicken for at least 4 hours, but overnight is better. If you only have 1–2 hours, slash thicker cuts so the marinade penetrates more, though the flavor will be less deep.
What are the most common mistakes when cooking pachamanca?
The biggest mistakes are not heating the stones enough, using wet leaves, overcrowding the pit, and opening it too early. Also avoid over-salting the marinade, since the juices concentrate during cooking and can make the meat overly salty.
Can I store leftovers, and how long do they keep?
Cool the meat, potatoes, corn, and beans quickly, then refrigerate in shallow containers within 2 hours. They keep 3–4 days. Reheat gently covered in the oven or a skillet with a splash of water so the meat stays moist.
What should I serve with pachamanca, and how do I present it?
Serve it family-style with the potatoes, corn, fava beans, and meats on a large platter, plus a fresh salsa or a simple herb sauce. Lime wedges and a crisp salad work well to balance the smoky, earthy flavors.