An ancient Andean feast of marinated meats, potatoes, corn, and fava beans slow-cooked underground on hot stones, a sacred Peruvian cooking tradition.
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
1Marinate 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.
2If 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.
3Layer banana leaves in the roasting pan, then arrange the marinated meat at the bottom, followed by potatoes, corn, and fava beans in separate layers.
4Cover everything with more banana leaves, seal the pan tightly with aluminum foil and the lid, trapping all the steam inside for even cooking.
5Bake 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.
6Unwrap at the table for a dramatic presentation, serving each person a portion of meat with assorted potatoes, corn, and beans alongside salsa criolla.
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.