Recipe
Three-Meat Pachamanca
Herbal, juicy, and deep, with huacatay, chincho, and three well-seasoned meats. This home version cooks in a pot: sealed steam concentrates the juices without requiring an earthen oven. Festive, Andean, and honest.
What you need
Ingredients
- 2 tbspRed Wine Vinegar
- 0.45 kgBeef Meat
- 2 tbspVegetable Oil
- 2 cupFresh Fava Beans
- 0.5 tspGround Black Pepper
Per serving
Nutrition
- kcal
- 1361
- fat g
- 70.69
- carbs g
- 99.67
- fiber g
- 15.08
- protein g
- 86.31