Pachamanca

Name: Pachamanca
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Cuisine: Peruvian
Ingredients: 3 lbs beef or lamb, cut into large chunks; 2 lbs whole potatoes (mix of varieties); 4 ears of corn, halved; 2 cups fava beans in pods; 4 tbsp ají panca paste; 4 cloves garlic, minced; 2 tbsp ground cumin; 1 cup huacatay (black mint) or fresh mint; 1/4 cup vegetable oil; 2 tbsp salt; Banana leaves for wrapping

⏱ Prep Time 4 hours

📈 Difficulty Hard

👥 Servings

An ancient Andean feast of marinated meats, potatoes, corn, and fava beans slow-cooked underground on hot stones, a sacred Peruvian cooking tradition.

Nutrition & Info

Protein 20.7g

Carbs 35.7g

Fat 15.2g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

3 lbs beef or lamb, cut into large chunks
2 lbs whole potatoes (mix of varieties)
4 ears of corn, halved
2 cups fava beans in pods
4 tbsp ají panca paste
4 cloves garlic, minced
2 tbsp ground cumin
1 cup huacatay (black mint) or fresh mint
1/4 cup vegetable oil
2 tbsp salt
Banana leaves for wrapping

Instructions

1
Marinate the meat chunks in a mixture of ají panca paste, garlic, cumin, huacatay, oil, and salt for at least 2 hours, massaging the marinade deeply into the meat.
2
If cooking traditionally, heat large stones in a fire pit until extremely hot; for an oven version, preheat to 350°F (175°C) and use a large roasting pan with a tight-fitting lid.
3
Layer banana leaves in the roasting pan, then arrange the marinated meat at the bottom, followed by potatoes, corn, and fava beans in separate layers.
4
Cover everything with more banana leaves, seal the pan tightly with aluminum foil and the lid, trapping all the steam inside for even cooking.
5
Bake for 2.5 to 3 hours without opening, allowing the ingredients to steam and absorb the aromatic herbs and spices until the meat is fall-apart tender.
6
Unwrap at the table for a dramatic presentation, serving each person a portion of meat with assorted potatoes, corn, and beans alongside salsa criolla.

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Did You Know?

Pachamanca means "earth pot" in Quechua and dates back to the Inca Empire, where it was prepared as a ceremonial offering to Pachamama (Mother Earth) during harvest festivals.