Pachamanca
Los Lagos — Mother recipe · en it
A traditional appetizer from Los Lagos region, Pachamanca is a delight prepared with meat and vegetables wrapped in a hot earth blanket.
📷 Javi270270 — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 10800 min cottura · 8 porzioni · media
Ingredients
- 2 kg of beef cut into pieces
- 1 kg of potatoes
- 500 g of zucchini
- 500 g of onions
- 1 kg of mixed vegetables
- 200 g of palm oil
- 10 banana leaves
- salt and pepper to taste
- 100 g of bell peppers
- 200 g of red peppers
- 200 g of green peppers
Method
- Prepare all the vegetables and meat, then cut them into pieces.
- Gather a large amount of damp earth in a large container and create a small crater in the middle.
- Insert the vegetables and meat into the crater, covering them with palm oil and bell peppers.
- Cover the container with additional layers of damp earth, forming a package.
- Let it cook for 3-4 hours at moderate temperature.
- Once ready, serve hot, often with a tomato sauce and peppers.
The story
Pachamanca originates from the indigenous cultures of South America, where it was traditionally used to cook food by wrapping it in hot earth. It was later adapted by the native communities of the Los Lagos region.
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