Entree: Peru – Cuzco – Pachamanca (Traditional Andean mixed-meat and tuber meal slow-cooked on heated stones in an earth oven)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into large pieces
- 2 lb (900 g) pork shoulder, cut into large pieces
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 12 medium Andean or Yukon gold potatoes, about 6 lb (2.7 kg)
- 6 ears fresh corn on the cob, husked
- 12 small huayro or waxy potatoes (optional), about 2 lb (900 g)
- 1 cup (240 ml) beer or light ale
- 8 cloves garlic, minced
- 2 tbsp (30 ml) ají panca paste or mild red pepper paste
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) coarse salt, plus more to taste
- 2 tsp (10 g) black pepper
- 1/2 cup (120 ml) fresh lemon or lime juice
- 1/2 cup (120 ml) huacatay (black mint) sauce or chopped fresh huacatay leaves mixed with a little oil
- 1/4 cup (60 ml) vegetable oil
- 12 banana leaves or maguey (agave) leaves for lining and wrapping
- 20–30 clean, dense river stones (heated in the pit) 
- 1 bunch fresh cilantro or huacatay for serving
- Optional: 12 large broad beans (habas), peeled

Instructions

1. Prepare an adobo: in a bowl combine beer, minced garlic, ají panca paste, ground cumin, salt, black pepper, lemon juice, huacatay sauce, and oil. Whisk until smooth.
2. Place lamb, pork, and chicken in a large nonreactive container or zip-top bags and pour over the adobo. Massage to coat evenly. Marinate at least 2 hours or overnight in the refrigerator for best flavor.
3. Meanwhile prepare the pit: dig a shallow pit about 18–24 inches (45–60 cm) deep and large enough for your stones and food. Build a wood fire in the pit and let burn until you have a bed of glowing coals and very hot stones (stones should be heated until they are glowing and emit steam when splashed with water).
4. Lay a layer of large hot stones on the bottom of the pit, leaving space to add more stones as you layer foods. Place several banana or maguey leaves over the stones to protect the food from direct heat.
5. Arrange a layer of potatoes and corn over the leaves. Add a portion of marinated meats over the tubers in a single layer. If using, tuck in habas and additional herbs between pieces.
6. Add a second layer of hot stones on top of the meats, then another layer of leaves. Repeat layering (stones, leaves, potatoes/meats) until all ingredients are in the pit. Finish by covering the top with several large leaves and then mounding earth over the pit to seal in the heat and steam.
7. Allow to cook for 2 to 3 hours for medium-sized pieces, longer for larger joints. Cooking time depends on the size of the pit and heat of the stones; check once after 1.5–2 hours by carefully uncovering a small section to ensure meats are cooked through and potatoes tender.
8. When done, remove earth and top leaves, then carefully lift meats, potatoes, and corn from the pit (use tongs and gloves—stones will be very hot). Rest meats a few minutes, then carve and serve family-style with fresh cilantro or huacatay and lime wedges.