This month´s favorites
 
Chicken with Spicy Rice
Meatballs in Tomato Sauce
Picarones
Rice with Scallop Sauce
Green Noodles
Marinated Pork
Coconut alfajor
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    PACHAMANCA     

   Ingredients :
 
2 legs of lamb
20 pork chops
4 chickens
6 guinea pigs
20 humitas
20 potatoes
20 sweet potatoes
20 ocas
Fava beans
10 corn ears cut in half
10 green bananas
2 cups sundried red aji (chili)
Pepper
Salt
2 punds cheese
Banana leaves

   Preparation:

Dig a hole in the ground where the Pachamanca is going to be prepared.

Make a fire and heat stones. Once they are hot, carefully transfer a layer of stones covering the bottom of the hole.

Place, on top of the stones the potatoes sweet potatoes and ocas. Place some hot stones on top (not very close one from the).

In the second layer place the meats seasoned with salt, pepper, garlic, and aji (optional: paprika). The most common meats used in the Pachamanca are: lamb, baby goat, pork and chicken. Sage and Paico leaves can be scattered on top of the meats to enhance flavor.

Place a larger amount of stones on top of the meats, as they take longer to cook.

Cover all with banana leaves, to protect food and avoid contact with dust.

Place humitas, fava beans, guibea pigs, cheese in pieces, bananas and corn. Cover again with banana leaves and a close-woven blanket to keep the temperature. On top seal the Pachamanca with dry soil.
Usually a cross is placed on the top. This cross will be removed from the Pachamanca by the "godfather" who will start opening it.
Cooking time for the Pachamanca varies from 2 to 3 hours.
        20 servings approximately
       
 
 
 
Home Cooking for Two Quick & Easy
About us E-books Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved