Seco De Chivo Food

BRAISED GOAT STEW {ECUADORIAN SECO DE CHIVO}

Steps:

• Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
• Remove the meat from the marinade and save the marinade juice for later.
• Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
• Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
• Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
• Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
• Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
• Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

SLOW COOKED LAMB SHANKS (SECO DE CHIVO)

Steps:

• Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
• Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
• Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.

SECO DE CHIVO

Steps:

• Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.
• Remove the goat meat from the marinade and reserve the marinade.
• In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.
• Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.
• Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.
• Pass the sauce through a sieve and add it to the meat.
• Also add the reserved marinade, grated panela and allspice.
• Mix well and cook covered for 10 minutes over high heat.
• Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.
• Sprinkle with chopped cilantro before serving.
• Serve seco de chivo with yellow rice, ripe plantain and fried avocado.