The soul of pachamanca captured in a deep herbal marinade. This vibrant green paste brings together huacatay and chincho with the ancestral tang of chicha de jora. It is the key to infusing roasts with true Andean flavor. Pure tradition, ready to use.
Pick the leaves from the huacatay, chincho, and cilantro. Wash and drain them very well; if they go in wet, the marinade loses punch and turns thinner.
Open the yellow chili, remove veins and seeds if you want gentler heat, and cut it into pieces. Keep it ready with the ground garlic and
Turn what you find into an experience you can actually bring to your kitchen.
Blend the chicha de jora, red wine vinegar, vegetable oil, huacatay, chincho, cilantro, yellow chili, ají panca paste, ground garlic, cumin, black pepper, and salt for 1 to 2 minutes, until you have a thick, even green paste.
Transfer the marinade to a bowl and let it rest for 15 minutes, until the aroma feels rounder and the salt settles in. Use it to coat meats, potatoes, or corn before cooking.
