Pachamanca En Olla
Andean Harvest Pit Roast In A Clay Pot
Yield: 8 portions
- 2 lb. Lamb, leg, or chops (optional)
- 2 lb. Chicken, quarters (optional)
- 2 cups Marinada Anticuchera (recipe follows)
Marinada de Cilantro (2 cups)
- 1 cup Chicha de Jora
- 1 bu. Cilantro, stems and leaves
- 2 Tbsp. Raw Garlic Paste
- 1/2 cup Huacatay leaves
- 1/4 cup Canola oil
- Salt, to taste
Tubers, Legumes, and Corn
- 1 lb. Fava beans, in pods
- 8 Heirloom corn ears, shucked, cleaned
- 1 lb. Ocas
- 1 lb. Purple Peruvian potatoes, whole
- 1 lb. Fingerling potatoes, whole
- 1 lb. Yams, white or red, whole
- Salt, to taste
- Pepper, to taste
- Huacatay sprigs, as needed
- Paico sprigs, as needed
- Rosemary sprigs, as needed
- Oregano sprigs, as needed
- Spearmint sprigs, as needed
- Thyme sprigs, as needed
- 1 tsp. Ground black pepper
- 2 cups Flour
- 1/2 cup Water
- 2 cups Salsa de Ají Amarillo (recipe follows)
- Marinate the lamb in the marinada anticuchera for 12 hours.
- Blend all of the ingredients for the marinada de cilantro. Pour over the chicken marinate, for 1–4 hours.
- Soak the fava beans, tubers, and corn in water for 1 hour.
- Place the marinated lamb in the bottom of each pot, cover with a layer of potatoes corn and herbs. Place a second layer of chicken on top and continue layering the potatoes, corn and finally the fava beans. Pack the herbs tightly into the crevices of the pot and seaon the ingredients with salt and pepper to taste. Cover with a tight-fitting lid.
- Mix together the flour and water. The mixture should form a thick paste. Cake the paste in an even layer around the seam of each clay pot.
- Cook over a high flame for 35 minutes. Remove the clay pots from the stove and let the pachamancas rest for another 10 minutes before breaking the seam. Do not let the pachamancas sit or the contents will get soggy.
- Serve with salsa de ají amarillo.
Note: Any combination of the above ingredients can be combined for the pachamanca – one meat, two meats, or entirely vegetarian.