Ecuador’s Seco de Chivo

This is one of the national dishes in Ecuador and quickly became one of our favourites. Seco de Chivo is a goat stew served with rice, avocado and sweet fried plantain. Here is a recipe we found online.

Seco de Chivo

Serves 3-4
Prep time 45 minutes
Cook time 3 hours
Total time 3 hours, 45 minutes
Meal type Main Dish
Misc Serve Hot
Region South American
The key to deliciously tender meat in this traditional Ecuadorian stew is an overnight marinade in beer. Then the goat meat is slowly simmered with fresh tomato, onion, bell pepper, and garlic and brightened wtih a bit of spice from aji peruano and citrusy naranjilla.

Ingredients

  • 2lb goat meat (at and veins removed, cleaned under cold water)
  • 1 12oz bottle of beer
  • 1 red onion ((roughly chopped))
  • 1 red bell pepper ((roughly chopped))
  • 3 garlic gloves ((roughly chopped))
  • 1/4 cup fresh cilantro ((roughly chopped))
  • 1/4 cup fresh parsley ((roughly chopped))
  • 3 tablespoons achiote oil
  • 2 plum tomatoes ((roughly chopped))
  • 1 cup frozen naranjilla/lulo pulp ((if not available use passion fruit or orange juice))
  • 1 tablespoon aji peruano powder ((or other hot chile pepper and add a yellow bell pepper for color))
  • 1 tablespoon ground cumin
  • 1 pinch cayenne pepper
  • 1 bay leaf
  • 1 cup beef broth

Note

If you cannot find achiote oil, make your own substitute. Mix these together:
1-1/2 tablespoons paprika
1 tablespoon white vinegar
3/4 teaspoon dried oregano
1 minced garlic clove
1/4 teaspoon ground cumin

Directions

Step 1 The night before, rinse the goat meat well and place in a medium bowl. Pour the beer over the goat, cover the bowl, and marinate in the refrigerator overnight.
Step 2 Remove the goat from the beer and dry the pieces with a paper towel. Reserve the marinade.
Step 3 In a blender or food processor puree the red onion, red bell pepper, garlic cloves, cilantro, and parsley. Set aside (do not wash the blender).
Step 4 Heat the achiote oil over medium-high heat in a Dutch oven or heavy bottomed pot. Add the goat meat and cook, turning, until browned on all sides, about 2 to 3 minutes. Remove meat and reserve in a bowl.
Step 5 Add the pureed vegetables to the pot and cook, stirring, for 2 minutes. Meanwhile, add the plum tomatoes and thawed naranjilla/lulo pulp to the blender and puree until smooth.
Step 6 Add the tomato mixture to the pot with the vegetables along with the reserved beer marinade and stir to combine. Then add the aji peruano, cumin, cayenne, bay leaf, salt and pepper.
Step 7 Add back in the seared goat meat and beef broth, stir and bring to a boil. Then lower to a simmer and cook, partially covered, until the meat is very tender and falling off the bone, 2 to 3 hours.
Step 8 Before serving, taste and adjust with additional salt and pepper. Serve with yellow rice, avocado slices, and fried sweet plantain.

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