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1
Blend the Aji Marinade
15 Mins
No heat — room temperature, about 21°C (70°F)
Put the aji panca and aji amarillo pastes in a bowl with the crushed garlic, chopped mint, cumin, oregano, olive oil, vinegar, water and salt. Stir into a thick, dark-red paste and taste — it should be smoky, salty and warm, not fiercely hot.
If the paste is too thick to spread, add water a spoonful at a time until it coats a spoon.
Done when: A smooth, spreadable paste that tastes smoky and salty with a gentle chilli warmth.
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2
Marinate the Meats
40 Mins
No heat — room temperature, about 21°C (70°F)
Rub the marinade over every piece of beef, lamb, pork and chicken, getting it into every fold. Cover and leave for at least 30 minutes at room temperature, or overnight in the fridge. Take fridge-marinated meat out 30 minutes before cooking so it is not fridge-cold going into the oven.
Overnight marinating gives a deeper flavour, but 30 minutes still works on a weeknight.
Done when: Every piece is evenly coated in the dark-red paste and has rested at least 30 minutes.
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3
Layer the Pan
15 Mins
No heat — room temperature, about 21°C (70°F)
Heat the oven to 180°C (350°F). Line a deep roasting pan with banana leaves or foil. Lay the potatoes and sweet potatoes on the bottom, set the marinated meats on top in a single layer, and tuck the corn pieces around the edges. Pour in 120 ml (1/2 cup) of water, then fold the leaves or foil over the top and seal the pan tightly with a second layer of foil.
A single layer of meat cooks evenly; piling it up leaves the middle pieces pale and underdone.
Done when: Pan is tightly sealed with no gaps — steam must stay inside for the whole roast.
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4
Slow-Roast Covered
120 Mins
180°C (350°F)
Roast the sealed pan for 2 hours without opening it. The steam and the marinade do the work of the hot stones: the meats turn tender, the potatoes cook through and the flavours mingle. After 90 minutes, scatter the broad beans over the top and reseal quickly.
Do not peek before 90 minutes — every opening lets out steam and adds cooking time.
Done when: Meats are yielding and the potatoes give easily when pierced with a knife.
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5
Uncover and Brown
30 Mins
200°C (400°F)
Raise the oven to 200°C (400°F), take off the foil and roast uncovered for 30 minutes so the tops of the meats brown and the edges crisp. Check the chicken with a thermometer — it must read at least 74°C (165°F) at the thickest part, and the beef, lamb and pork at least 63°C (145°F).
If the potatoes are browning too fast, shield them with a loose piece of foil.
Done when: Meat tops are browned and crisp at the edges; chicken reads at least 74°C (165°F).
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6
Rest and Serve Family-Style
10 Mins
No heat — resting, about 63°C (145°F) internal
Rest the pan for 10 minutes, then carry it to the table and open it in front of everyone — the rush of steam is half the celebration. Serve the meats, potatoes, corn and beans straight from the pan with salsa criolla on the side.
Let the pan rest before opening it fully, or the first servings will be dry.
Done when: Juices have settled, meats slice cleanly, and everything is served hot from the pan.
auto_awesome Finishing Touches & Plating
Open the pan at the table, not in the kitchen — pachamanca is a communal feast, and the steam, the smell of aji and the sight of the meats and potatoes piled together is the dish. Serve with salsa criolla and let everyone help themselves.
Peru
35m
