Seco de Carne

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Peruvian Kitchen

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Antonella Delfino shared this scrumptious recipe with us. This cilantro stew is traditionally made with goat in the north of Peru, and it is usually served with white fluffy rice, mashed canary or lima beans, and some olive oil drizzled on top.

Ingredients

  • 3 cups cilantro leaves
  • 2 cups spinach
  • ½ cup

Method

  1. Put the cilantro and spinach in a blender and process with one cup water. Reserve.
  2. Heat the oil in a saucepan over high heat, and when it is very hot, sear the beef pieces until they are golden brown.
  3. Add the onions, garlic, and ají amarillo paste, and cook until the onions are soft and translucent, stirring occasionally.
  4. Pour