Sunday, August 3, 2025

Taste of South America in Your Kitchen: Try this Delicious Seco de Carne!

  




Are you looking for an explosion of flavor that will transport you directly to the Andes? Today, I bring you a traditional and comforting recipe from South America that is sure to become a favorite in your home: the delicious Seco de Carne.

Seco de Carne is a savory and tender stew, popular in several Andean countries, including Ecuador and Peru. Its name comes from the "dry" cooking of the meat ("seco" means dry), although it is actually cooked in an aromatic liquid that infuses it with a unique flavor. The combination of meat, onions, peppers, tomatoes, and Andean herbs creates a dish full of character and tradition.

Ingredients:

  • 1 kg (about 2.2 lbs) of beef (skirt or shoulder), cut into cubes
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 1 green or red bell pepper, sliced into strips
  • 2 medium tomatoes, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of achiote or sweet paprika
  • 1/4 cup of fresh cilantro, chopped
  • Salt and pepper to taste
  • Beef broth or water (enough to cover the meat)
  • Optional: A splash of chicha de jora or beer

Instructions:

1.      Season the meat: In a bowl, season the beef cubes with salt, pepper, and cumin.

2.     Make the aromatic sofrito: In a large pot or deep skillet, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the pepper strips and cook for another 3 minutes. Stir in the minced garlic and cook for one more minute until fragrant.

3.    Add color and flavor: Add the chopped tomatoes and the achiote or sweet paprika. Cook over low heat, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly, about 8-10 minutes.

4.    Brown the meat: Turn the heat up to medium-high and add the beef cubes to the pot. Cook, stirring occasionally, until the meat is browned on all sides.

5.    Slow and flavorful cooking: Pour in enough beef broth or water to cover the meat. If you like, add a splash of chicha de jora or beer for a special touch. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the meat is very tender. Stir occasionally and add more liquid if necessary to keep the meat covered.

6.     The finishing touch: Once the meat is tender and the sauce has thickened, remove from the heat and stir in the fresh chopped cilantro. Taste and adjust the seasoning with salt and pepper as needed.

Serve the Seco de Carne hot, traditionally accompanied by white rice, boiled potatoes, or mashed potatoes, and sometimes with a fresh salad or avocado. This dish is perfect for sharing with family and enjoying the authentic flavors of South America!

Go ahead and try making this delicious Seco de Carne and let us know what you think in the comments! Enjoy your meal!

 

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