Main course

Oven-Style Pachamanca

A dish that layers huacatay-and-ají-marinated lamb, pork ribs, and chicken with potatoes, sweet potatoes, and corn in a tightly covered roast.

What you’ll need

• lamb: 1000 g
• pork ribs: 1000 g
• chicken thighs: 1000 g
• potatoes: 1000 g
• sweet potatoes: 700 g
• corn: 600 g
• huacatay: 60 g
• ají panca paste: 100 g
• garlic: 30 g
• red wine vinegar: 100 ml
• vegetable oil: 60 ml
• fine salt: 22 g
• ground cumin: 6 g
• water: 150 ml

How to make it

1. Blend the huacatay, ají panca, garlic, vinegar, oil, cumin, and salt into a thick marinade. Divide it among the lamb, pork ribs, and chicken in separate containers; refrigerate for 8-12 hours.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.