Pachamanca

Ingredients

• 1.5 kg of pork
• 1.5 kg of beef
• 8 chickens
• 3 chickens
• 1.5 kg of ground apples
• 1 kg of sweet potatoes
• 1 kg of mold
• 500 g of broad beans
• 1 kg of cassava
• 8 humitas or tamales
• Allium sativum
• Huacatay
• Paico
• Palillo
• Mirasol hot pepper
• Vinegar
• salt
• pepper
• Cumin

Mix the huacatay with the hot pepper, garlic, palillo, pepper, and vinegar. Apply this mixture to the pieces of meat and chicken, then let it simmer for a day.

Create a regular hole in the ground and place clean stones at the bottom. At the same time, near a wood fire, place other stones, preferably flat ones. This operation should be carried out near the hole, so that you can then use them to create levels, starting with the soil, paving stones, and finally, the larger stones. Then, place a few hot stones.

On the second level, arrange the seasoned meats and sprinkle them with huacatay and paico. Place banana leaves between each level to protect the buried food and prevent the soil from seeping in. Then, add more hot stones.

For the final step, arrange the pre-cooked tamales or humitas, boiled beans, small pieces of cheese, and corn on a platter. Cover with additional banana leaves and then with a tight-fitting cloth.

Finally, cover the mound of soil with dry soil and protect the mound with a wool covering.