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  • Pachamanca Clasica

Pachamanca Clasica

Posted on Nov 22nd, 2022
by Alejandra Moret
Categories:
  • Recipe Food
  • South American Cuisine
Pachamanca Peruana

Pachamanca is traditional Peruvian dish that’s cooked underground with the help of hot stones. Red meat, lamb, pork, cuy (Peruvian guinea pig), and chicken are cooked together along with potatoes, sweet potatoes, corn, green lima beans, and yucca.

It is most commonly eaten in the Andes region of Peru. This is a particularly important dish in Peruvian culture since it has existed since the times of the Incan empire. Check out the recipe below!

Pachamanca Peruana

Pachamanca Clasica

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Peruvian
Servings 4 people

Ingredients
  

  • 2 legs of Lamb
  • 4 Chickens
  • 20 Pork Ribs
  • 6 guinea pig or 'cuy"
  • 20 sweet potatoes
  • 20 Oca Potatoes
  • 20 potatoes
  • Broad Beans
  • 10 Corn Cobs split in half
  • Aji panca
  • Pepper
  • 10 Plantains
  • Salt
  • 1 kg Paria Cheese
  • Plantain leaves

Instructions
 

How to Cook Pachamanca Clasica

  • Make a hole in the ground where you want to prepare the Pachamanca.
  • Light a fire near where the Pachamanca is going to be prepared and heat a large amount of stones (preferably flat ones).
  • Once the stones are very hot, place a bed of these carefully in the bottom of the hole with the help of tweezers. On top of them, place the food in layers: First the sweet potatoes, potatoes, oca potatoes, and then some hot stones on top (not too close to each other).
  • On the second layer, place the meats seasoned with salt, pepper, garlic, and ají panca to taste. The most commonly used meats are lamb, piglet, goat, and chicken.
  • Place most hot stones on top since the meats take longer to cook. All this is covered with plantain leaves to protect the food and avoid contact with soil.
  • On top, place the beans, guinea pigs, portions of pariah cheese, bananas, and corn cobs. Cover again with plantain leaves and a piece of jute or a thick cloth. Cover the whole thing with a poncho or thick cloth to keep it warm.

Notes

Pachamanca Peruana
Photo credit: https://wapa.pe
Tried this recipe?Let us know how it was!

If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).

Alejandra Moret

Venezuelan Chef living in Peru. Lover of Latin American gastronomy. Founder of Raíz Food (@Raiz.Food). The best place in the world is a kitchen, there you can get real magic!

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