Pachamanca

  • Total Time - 5 hours (including marinating)
  • Prep Time - 20 minutes
  • Marinating Time - 4 hours
  • Cooking Time - 90 minutes
  • Servings: 4
  • Country: Peru
A rich plate of Pachamanca with pieces of meat, potatoes, corn, and sweet potatoes, garnished with herbs.

Pachamanca is a dish that symbolizes the connection with nature and is a celebration of the earth that provides the harvest. Although the home preparation is different from the original, the key to achieving the authentic flavor is the marinade made from huacatay herbs, which gives the dish a unique fresh and herbal aroma. For the best results, we recommend using banana leaves for wrapping, which helps keep the meat juicy.

Ingredients

Marinade Ingredients

  • 1 cup fresh huacatay (or a combination of mint and cilantro)
  • 0.5 cup fresh cilantro
  • 2 tablespoons aji panca paste (or smoked paprika)
  • 4 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 tablespoon salt
  • 2 tablespoons vinegar

Baking Ingredients

  • 500 g pork meat, cut into large pieces
  • 2 pcs chicken thighs
  • 4 pcs potatoes, peeled and halved
  • 2 pcs sweet potatoes, peeled and sliced
  • 2 pcs corn on the cob, cut into pieces
  • 1 as needed banana leaves for wrapping (optional)

Instructions

Step 1: Preparing the Marinade and Marinating

In a blender, combine all the marinade ingredients until a smooth paste is formed. If the mixture is too thick, add a little water.

Thoroughly mix the meat with the marinade and refrigerate for 4 hours, ideally overnight. In a separate bowl, mix the vegetables with the rest of the marinade.

Step 2: Wrapping and Baking

Preheat the oven to 180°C (350°F). Place pieces of banana leaf or a large sheet of aluminum foil on a baking tray. Place the meat, potatoes, sweet potatoes, and corn in the center and wrap them into a package.

Bake the packages in the oven for about 90 minutes. The longer cooking time will ensure the meat is incredibly tender and falls off the bone.

Step 3: Serving

Carefully open the packages (they will be full of steam) and serve directly from them. Pachamanca is served hot, garnished with fresh herbs.