Pachamanca a la Olla

Pachamanca recipe

Contents
  1. Peruvian Pachamanca a la Olla Recipe
  2. How to Prepare Pachamanca in Pot
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Pachamanca a la Olla Recipe

The Andes of Peru is the source of Pachamanca a la Olla. It is there where the land becomes a pot to give fruit to the Pachamanca, a dish originating in ancient Peru. this dish is prepared underground, in an oven made of stones and covered with corn leaves (corn), various meats (beef, pork, chicken and lamb), vegetables and tubers and corn humitas, which turn out to be a delicacy for the palate. Lets go cook!

How to Prepare Pachamanca in Pot

Peruvian Recipe of Pachamanca in Pot
Pachamanca in Pot

It is a typical dish of the Andes of Peru full of great historical value and tradition. One of the most emblematic of Peruvian gastronomy, those who already know it know that it is very difficult to prepare it in its original form and that is why we bring you a very easy and simple alternative recipe.

🔪 Prep Time10 minutes
🍲 Cook Time1 hour
⏲️ Total Time1 hour 10 minutes
🍽️ Servings6 servings
🔥 Calories160 calories

Ingredients

  • 2kg pork meat
  • 1kg of chicken cut into pieces
  • 1kg of lamb
  • 1kg medium potatoes
  • 1kg of broad beans in their pod
  • 1kg of sweet potato (sweet potato, sweet potato, sweet potato)
  • 3 corn (corn)
  • corn pancakes leaves, enough to completely cover the base and top of the pot where you are going to cook.
  • 1 cup from huacatay
  • 1 cup of pig
  • 1 cup coriander (cilantro)
  • 1branch rosemary
  • 2 tablespoons red chili
  • 2 tablespoons of yellow chili
  • 2 tablespoons minced garlic
  • 1 teaspoon thyme
  • a little vinegar
  • 1 glass of chicha de jora or black beer
  • Oregano
  • Salt and pepper

Method

  1. The first thing we are going to do is blend all the herbs. Put the coriander, the chincho and the huacatay in a blender and blend it with a little water and reserve.
  2. Next we are going to prepare the macerate. Put the mixture of herbs in a bowl or container and add the red chili, yellow chili, ground garlic, a little thyme, 4 tablespoons of vinegar, 1 glass of chicha de jora or black beer (if you have the two, then half a glass of each), oregano, salt and pepper to taste and mix everything until all the ingredients are well combined.
  3. Now add the previously washed meat pieces and cover them with the marinade trying to reach all parts of the pieces. Now we have to macerate. If you can, it is best to do it from one day to the next, but if it is not possible, then at least leave it for about 3 hours to macerate so that the flavors are more intense.
  4. Prepare a pot big enough for all the ingredients. At the bottom place several pancas of corn so that the base of the pot is completely covered.
  5. Then add the ingredients in the following order and between layer and layer add a little of the macerated: potatoes, sweet potato, meat, corn, broad beans and the rosemary branch. If there is leftover macerate, add it.
  6. Now completely cover the ingredients with the pancas, trying not to leave any free space where the steam can escape. Remember that the Pachamanca is steamed and that is why we must have everything very well sealed.
  7. Cover the pot and cook over medium heat for an hour. In case you are not sure of the time you can use a stick to prick and test if the sweet potatoes and potatoes are ready. If they are still missing, cover everything again very well. Another trick that I have not tried but that I have read is that when the pods of the beans open, it means that the Pachamanca is ready.
Related:  Ceviche de Pato

Wait it's not over yet. If you want your Pachamanca to the pot to be even better then you have to accompany it with a delicious Ají pachamanquero. Below are 3 great tips.

Tips and tricks

  • Heat a frying pan and add a little olive oil. Then add a large red onion cut into medium pieces and brown it until it is a little transparent.
  • Add a rocoto cut into pieces and two cups in total of coriander, huacatay and chincho.
  • Fry everything and when it has reduced, take it to the blender and add 200 gr. fresh salty cheese Blend and correct with a little water if it is too thick. Try and enjoy.

Additional information

The origin of the Pachamanca is based on an ancient technique of cooking in underground stone oven . Evidence of these ovens of more than 5000 years have been found in different towns of the mountains of Peru (Paramonga) . Likewise, this dish is also mentioned in different old books by well-known writers such as Ricardo Palma (late 19th century), Santiago Estrada, Juan de Arona, etc.

The origin of the name of Pachamanca comes from the Quechua language where pacha means "earth" manka “pot” so its translation would be “earth pot”.

Although there are also those who refer to its equivalent in Aymara, where pacha means "earth" manca or mankha «food» leaving an alternative version that would be «food from the land».

That's all and enjoy with this exquisite and traditional Pachamanca a la pot. If you have any questions or advice please leave it in the comments below and also if you liked our recipe do not forget to share it on social networks so that more people can enjoy it.

Related:  Puchero

If you liked it, don't forget comment, rate the recipe and share on all your social networks. Thank you very much!

 

Before I go I want to leave you a list of delicious Peruvian meat recipes and birds :

  1. How to make Peruvian Anticuchos from the heart
  2. Easy recipe of Lomo Saltado
  3. Carapulcra homemade recipe
  4. How to prepare Seco de Cabrito
  5. Homemade Meatballs Recipe
Pachamanca in Pot
Sending
User Review
5 (1 vote)

If you want to know more recipes similar to Pachamanca a la Olla you can visit our category Meats.

More recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Go up

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Privacy Policy