This is a Peruvian thanksgiving feast that requires the work of many to prepare and feeds many more. The entire feast is cooked in the same earthen pit.
It may take a couple of days to prepare, not to mention the time it takes to collect 80 river rocks and wrap 40 small corn tamales, but the meal cooks in an hour.
Andean Pit Roast (Pachamanca)
Ají panca paste, to taste (see note)
Huacatay paste, to taste (see note)
Garlic paste, to taste
Pimentón, to taste (see note)
Salt, to taste
Pepper, to taste
Cumin, to taste
Oregano, to taste
5 whole chickens, cut in pieces
6 racks of baby back pork ribs
2 legs of lamb
80 (6- to 8-inch) river rocks or stones
Vegetables and fruit:
40 whole potatoes, various varieties and sizes
20 sweet potatoes
20 ears corn, shucked and husks reserved
20 yucas, peeled
3 pounds fava beans, unshelled
40 humitas or small fresh corn tamales
5 pounds queso paria, an aged Andean farmer’s cheese
For the pachamanca hole: The day before cooking the pachamanca, make a hold in the ground. The hole should measure about 2 1/2 feet in diameter and be about 2 feet deep. The earth must be damp in order to make it easier and more compact, and the walls of the hole should be pasted with clay to prevent dust from falling into the ingredients.
For the marinade: Make the marinade for the meats with the ají paste, huacatay paste, garlic paste, pimentón, salt, pepper, cumin and oregano. Marinate the meats for at least 24 hours. Note: Check with ethnic markets like Las Americas Latin Market, 6623 San Pedro, for the chile and herb pastes.
For the preparations of the pachamanca hole the day before: “Cure” the stones, build a fire in the hole, place a grate on top and assemble the stones on top of the grate. Let the stones cook overnight. Some stones will break, the ones that resist the heat will be ready to use in the pachamanca the following day.
For the day of the pachamanca: Sift through the stones, removing any broken pieces. Light a fire with wood in the hole. Please the grate on top and assemble the stones in the form of an igloo on the grate (leave a space between the wood logs and the stones). heat the stones for at least 2 hour. the stones must be extremely hot. Salted water is sprinkled on top in the form of a blessing of the rocks. This step also cleans the rocks and tests the temperature of the stones. When the stones turn white from the salted water, they are are hot enough for the pachamanca. Whent he stones have reached the desired temperature, remove the stones using a large pair of industrial tongs. Put them on a clean surface next to the hole. remove any excess burning wood from the hole prior to the next step.
For assembling the pachamanca: Place a layer of hot stones along the bottom of the pit. Place the potatoes on top. Add another layer of stones on top of the potatoes and place the pork ribs, lamb and yuca on top. Add another layer of stones and put the chicken on top, followed by the sweet potatoes, and plantains. Lastly, add the fava beans. Cover with a final layer of stones and place the whole corn, queso paria (nestled inside a small clay pot) and humitas, Peruvian fresh corn tamales. (Do this quickly while the stones are as hot as possible.)
Cover the entire hole with fresh corn husks and then banana leaves and top with more stones, if you have them. Then top with a dampened tarp or a series of dampened natural fiber sacks (this helps create a hermetic seal). The pachamanca is then covered with dirt, flowers in the colors of the Peruvian flag and a cross to bless the pachamanca.
The pachamanca should take about 1 hour to cook. Once you begin to uncover the pit, the ceremonial removal of the food begins. Each layer of food is carefully taken out of the hole. Serve in rustic clay pots, if you have them.
Makes 40 servings.
From Marilu Madueño, Huaca Pucllana, Peru/Culinary Institute of America