Pachamanca - Traditional Peruvian Earth Oven Dish

Recipe

Pachamanca - Traditional Peruvian Earth Oven Dish

Andean Delight: A Gastronomic Journey with Pachamanca

Pachamanca is a traditional Peruvian dish that dates back to the Inca civilization. It is a unique culinary experience where meat, potatoes, and vegetables are cooked in an earth oven, resulting in a flavorful and tender dish.

Jan Dec

40 minutes

2 hours

2 hours and 40 minutes

6 servings

Medium

Gluten-free, Dairy-free, Nut-free, Paleo-friendly, High-protein

N/A

Vegan, Vegetarian, Low-carb, Keto, Low-fat

Ingredients

  • 500g (1.1 lb) pork shoulder, cut into chunks
  • 500g (1.1 lb) beef sirloin, cut into chunks
  • 500g (1.1 lb) lamb leg, cut into chunks
  • 500g (1.1 lb) potatoes, peeled and halved
  • 500g (1.1 lb) sweet potatoes, peeled and sliced
  • 2 ears of corn, husked and halved
  • 200g (7 oz) fava beans, shelled
  • 4 garlic cloves, minced
  • 2 tablespoons aji panca paste
  • 1 tablespoon cumin powder
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Banana leaves for wrapping

Nutrition

  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 18g, 6g
  • Carbohydrates (total, sugars): 40g, 8g
  • Protein: 32g
  • Fiber: 8g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large bowl, combine the minced garlic, aji panca paste, cumin powder, vegetable oil, salt, and pepper. Mix well.
  3. 3.
    Add the pork, beef, and lamb to the bowl and toss until the meat is evenly coated with the marinade. Let it marinate for at least 30 minutes.
  4. 4.
    In a large baking dish, arrange the marinated meat, potatoes, sweet potatoes, corn, and fava beans. Season with additional salt and pepper if desired.
  5. 5.
    Cover the baking dish with banana leaves, ensuring that everything is well wrapped.
  6. 6.
    Place the dish in the preheated oven and cook for approximately 2 hours, or until the meat is tender and the potatoes are cooked through.
  7. 7.
    Remove from the oven and let it rest for a few minutes before unwrapping.
  8. 8.
    Serve the Pachamanca on a large platter, allowing everyone to enjoy the flavors and textures of this traditional Peruvian dish.

Treat your ingredients with care...

  • Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture.
  • Aji panca paste — If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and cayenne pepper for a similar smoky flavor.
  • Banana leaves — If banana leaves are not available, you can use parchment paper as a substitute. However, the distinct aroma and flavor of the banana leaves will be missing.

Tips & Tricks

  • For an extra smoky flavor, you can add a small amount of smoked salt to the marinade.
  • If you prefer a spicier dish, you can add a chopped aji amarillo (Peruvian yellow pepper) to the marinade.
  • To achieve a crispy texture on the potatoes, you can briefly pan-fry them before adding them to the baking dish.
  • Serve the Pachamanca with a side of Peruvian salsa criolla for a refreshing contrast of flavors.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Pachamanca is best enjoyed family-style, with everyone gathered around the table. Serve it with a side of salsa criolla and a fresh green salad to complement the flavors. Don't forget to provide extra banana leaves for an authentic presentation.

Presentation advice

To create an impressive presentation, unwrap the Pachamanca at the table, allowing the aromatic steam to escape. Arrange the meat, potatoes, and vegetables on a large platter, garnishing with fresh herbs like cilantro or parsley. The vibrant colors and enticing aroma will captivate your guests.