Huánuque Pachamanca
A traditional Peruvian dish from the Huánuco region, cooked in the ground with meat and vegetables. A real treat for the taste buds!
The Huánuco pachamanca is a typical Peruvian dish, originating from the Huánuco region. Traditionally, it is prepared by placing food on heated stones buried in the ground, but today it can also be made in an oven or in a pot.
Ingredients and directions
- Prep time1 hr
- Cook time2 hr
- Resting6 hr
- Total9 hr
- DifficultyMedium
- Cooking methodfour
Ingredients
people
- $0.10
- $1.74
- $8.37
- $0.38
Directions
- For the meat sauce: finely chop the yellow hot pepper, the Panca hot pepper, the onion, and a little vinegar in a mortar or, if you don’t have one, in a blender. Add salt, pepper, cumin, and glutamate to taste. ≈ 8 min
- Preparation: Finely chop and mix with the other ingredients. Form small meatballs, about 300 grams each, small enough for the marinade to penetrate well. Let them rest in the refrigerator for about 6 hours, or even overnight.
- Cooking: Preheat the oven to 180 °C. Place the meat balls and vegetables in a baking dish. Cover with banana leaves (or herbs) and bake in the oven for 2 hours.
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