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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