Pachamanca En Olla
Andean Harvest Pit Roast In A Clay Pot

Yield: 8 portions

Ingredients

• 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
• ½ cup Huacatay leaves
• ¼ 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

Herbs

• 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

Seal

• 2 cups Flour
• ½ cup Water

Garnish

• 2 cups Salsa de Ají Amarillo (recipe follows)

Method

1. Marinate the lamb in the marinada anticuchera for 12 hours.
2. Blend all of the ingredients for the marinada de cilantro. Pour over the chicken marinate, for 1–4 hours.
3. Soak the fava beans, tubers, and corn in water for 1 hour.
4. 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.
5. 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.
6. 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.
7. 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.

Marinada Anticuchera

Yield: 2 cups

Ingredients

• 2 Garlic, whole head
• Canola oil, as needed
• 2 cups Chicha de jora
• 1 cup Ají panca paste
• Salt, to taste
• Black pepper, freshly ground, to taste
• 4 tsp. Cumin, ground
• 1 Tbsp. Oregano, dried
• 2 ½ oz. Red wine vinegar
• ¼ cup Annatto oil

Method

1. Place the garlic cloves in a saucepan and cover with oil. Cook over medium heat until the cloves are lightly browned. Squeeze the softened cloves out of their skins. Mince the garlic into a paste and reserve.
2. Pour the chicha into a saucepan, reduce by half, and cool to room temperature.
3. Transfer all ingredients to a blender and process until smooth.

Salsa de Ají Amarillo

Yield: 2 cups

Ingredients

Ají Amarillo Paste

• 1 lb. Ají amarillo, frozen, thawed
• ¼ cup White vinegar
• ¼ cup Sugar, refined
• 2 Tbsp. Canola oil

Salsa

• 2 cups Ají Amarillo paste
• 2 Key limes, juiced
• ¼ cup Safflower oil
• Sea salt, to taste
• 2 Tbsp. Scallions, finely diced (optional)

Method: Ají Amarillo Paste

1. For the ají amarillo paste, split open the thawed ajís lengthwise and remove the seeds and veins using a spoon.
2. Bring a saucepan of water to boil and blanch ajís until yellow foam rises to the top of the water (about 2 minutes).
3. Transfer the ajís to a blender and puree with white vinegar, sugar, and canola oil.
4. Pass the ingredients through a fine mesh sieve and reserve.

Method: Salsa de Ají Amarillo

1. Blend the ají amarillo paste with the key lime juice and slowly add the oil to emulsify while the blender is running. Season with salt to taste and continue blending.
2. Add the scallions just prior to serving (optional) and serve chilled as a dipping sauce.