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MY OWN COOKBOOK

by Alexandra Saavedra

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MY OWN COOKBOOK
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Pachamanca
PACHAMANCA
Is a typical Peruvian dish, which is prepared by cooking on preheated stones, although it can also be prepared in a normal kitchen.
This dish contains a great nutritional value because in its elaboration Andean agricultural products are used, in addition, it includes a variety of meats.
Next I will show you the ingredients and preparation of this delicious and nutritious dish.
INGREDIENTS
- A cup and a half of whole chincho.
- A cup and a half of whole huacatay.
- 1 kilo of pork meat.
- 1 kilo of potato huairo.
- 1/2 kilo of yellow or purple sweet potato,
- 2 corn.
- 10 spoons of aji mirasol.
- 10 spoons of ají panca.
- 3/4 cup of chicha de jora.
- 1 tablespoon of salt.
- 1/2 teaspoon pepper
- 1/2 teaspoon of cumin.
- Vegetable oil.
PREPARATION
First remove the leaves from the chincho and the huacatay, wash and drain. 

Then blend the chincho leaves with the huacatay, the green hot pepper without seeds and without veins with a splash of vegetable oil y reservation. 

And then up the meat you decide to use. I opted for pork, but it could be beef, veal, chicken or use as many as you want at the same time.

Next chopin a large bowl, season your meat with your huacatay and chincho, ají panca, ají mirasol, chicha de jora, salt, pepper and cumin. Let it marinate for at least 2 hours, preferably overnight, refrigerated and covered, so it will take on a rich flavor.

Then take the pot that you are going to use and place corn on the bottom as a base, the idea is that the food that you will introduce does not touch the bottom of the pot. On top, put some corn pancas and first place the meat, then the corn, the potatoes, the sweet potato and on top the beans well washed with the skin.
After that you will add the liquid from the macerated meat on top of all the preparation and cover with corn pancas. 

Finally cover the pot and take to the fire.
Thanks for reading the book.
AUTHOR: Saavedra Lopez Rubi Alexandra.
GRADE / SECTION: 5th "B".
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