Pachamanca: Peruvian Harvest Festival | Peruvian Cuisine

Prepare the marinade by blending huacatay, garlic, onion, cumin, black pepper, and salt until smooth.

Cut the lamb, pork, and chicken into large pieces and marinate them in the mixture for at least 2 hours.

Preheat the oven to 350°F (175°C).

Prepare a pit or large pot lined with banana leaves.

Layer the marinated meats at the bottom of the pit or pot.

Add whole potatoes, sweet potatoes, and corn on top of the meats.

Sprinkle chopped chili peppers and cilantro over the vegetables.

Cover everything with more banana leaves to trap the steam.

Pour water into the pit or pot to create steam, ensuring it doesn't touch the food.

Cover the pit or pot tightly with a lid or additional banana leaves.

Cook for about 2-3 hours, checking occasionally to maintain steam.

Once cooked, carefully uncover the pot or pit, allowing steam to escape.

Serve the meats and vegetables hot, garnished with lime wedges.