PACHAMANCA in a pot

TEÓFILO ROJAS LÓPEZ

LOIDA RAPREY GALÁN

 Pachamanca is one of the oldest and most
representative dishes of Peruvian cuisine,
prepared by our ancestors and passed down to the
present day.
This dish is traditionally
cooked underground.
The word pachamanca
itself dates back to the Inca
culture.
The main ingredients of pachamanca in the
Tahuantinsuyu culture were: lamb, alpaca, beef,
various tubers and herbs.
Today we are going to talk about how to prepare this traditional pot dish.
INGREDIENTS
 OCEDU

RE
PR
 Add the chicha de jora, dark beer, red vinegar, panca chili, yellow
chili, garlic, chincho, huacatay, SPEARMINT, cilantro, rosemary,
muña, salt, pepper and cumin to taste to the blender. Blend.

Place the chicken, lamb and

pork belly in a bowl.
Pour the blended mixture
into the bowl. Stir.

Marinate for 24 hours

in the refrigerator.
 Add the marinated chunks, potatoes, sweet
potato, corn, beans, marinade mix, and herb
mix to a pot. Cover.

Cook for 30 minutes. Uncover

and taste until the meats
are cooked through.
 ’
NT EAT People who might have difficulty
consuming it would be vegetarians

?
A
and vegans due to its meat content,
as well as those with food
C
intolerances to ingredients such as
O
corn or cassava. People with specific
diets for health reasons or religious
H

beliefs that do not allow certain

W foods could also abstain.
RECO Traditionally this dish is cooked

MMEN
by digging a hole in the ground,
putting the ingredients in and
placing hot stones in it. The
whole thing is covered and left

DATI to cook for several hours until

each ingredient is cooked. To try
to imitate this, herbs can be

ONS placed on top to give more

flavour to the meats.
THANKS FOR
YOUR
ATTENTION