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.