This recipe is staple through all of Peru. Different parts of the country have its own personality and delicious variations. This particular recipe is from the northern region of Peru.
Ingredients:
- Seco (stew)
- 600 gr diced lamb
- 3/4 cup chicha de jora or white wine or 1/2 cup white wine vinegar
- 3/4 cup of a dark ale of your choice.
- 4 tablespoons oil
- 1 medium red onion
- 2 garlic cloves
- 2 teaspoons powdered ají amarillo or any chilli
- 100 gr pumpkin
- 2 tomatoes
- 1 small bunch coriander
- 1/2 cup beef stock
- 1 cup peas
- salt and pepper
- Frejoles (beans)
- 1 1/2 cups of soaked borlotti beans
- 2 tablespoons oil
- 1 small red onion
- 3 garlic cloves
- 1 teaspoon powdered aji amarillo or any chilli
- salt and pepper
Cooking Instructions
- Marinate the beef with chicha de jora and beer in the fridge for at least 8 hours.(helpful to start the marinating before you go to bed the night before you want to prepare the meal) When ready to cook Seco, take the meat out of the refrigerator, drain the meat making sure to keep the marinade set aside for use later.
- Chop up the garlic and the onion. Heat the oil in a saucepan or frying pan and on low heat. Cook the onion, garlic and ají amarillo for around 10 minutes.
- Grate pumpkin.
- Peel, deseed and chop tomatoes.
- Add the pumpkin and the tomato to the sacuepanto.
- Blend coriander leaves and some stalks with some of the marinade and then add to saucepan.
- Add meat and along with the stock to saucepan. Then cover and cook over a low to medium heat for roughly 45 minutes or until the meat is tender.
- Season with salt and pepper to your liking.
- Add peas and cook for another minute.
- Frejoles (beans)
- Cook beans until they are soft but not mushy.
- Chop up some more onion and garlic.
- Heat oil in a saucepan on low heat and cook onion, garlic and ají amarillo for 10 minutes.
- Add the onions and garlic you just cooked to the beans.
- Add salt and pepper to your liking.
- Serve your seco with the beans and the white rice on the side.