To begin, combine aji panca, aji amarillo, cumin, pepper, salt, crushed garlic, vinegar, lime juice, oregano, coriander, and oil in a bowl. Mix well until it forms a thick, fragrant paste. Move on to the meat preparation.

Place the chicken and lamb in a large bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to penetrate deeply. Transition to preparing the vegetables.

Preheat your oven to 180°C (fan assisted) or 200°C conventional. Line a large roasting tray with banana leaves or foil. Begin assembling the pachamanca layers.

Place the potatoes and sweet potatoes at the base of the tray. These will take the longest to cook, so they go in first. Continue to add the meats.

Lay the marinated chicken and lamb pieces over the potatoes. Pour over any leftover marinade. Transition to arranging the remaining vegetables.

Tuck in the corn halves and broad beans around the meats, ensuring they’re partly covered for steaming. Prepare for sealing and baking.

Cover everything with banana leaves, folding the edges in to trap steam and flavour. If using foil, cover tightly. Bake in the oven for 1 hour and 45 minutes. Check at the 1 hour mark and rotate if needed. Continue to the final steps.

After 1 hour and 45 minutes, pierce the potatoes with a knife. They should be tender and fully cooked. Meats should be juicy and cooked through. Remove from oven and rest covered for 10 minutes.

Serve Pachamanca directly from the tray or transfer to a warm platter. Garnish with fresh coriander or additional lime wedges. Best accompanied by aji criollo (green chilli sauce) or ocopa if available. Presentation tip: leave some banana leaves visible for visual appeal and aroma.