The colorful meat, a typical dish from northern Ecuador, stands out for its unique flavor and vibrant color thanks to annatto. Its preparation, marinated with garlic, onion, oregano, and beer, highlights the culinary tradition of the region. Perfect to enjoy in the company of Ecuadorian flavors.
The preparation of the Colorful Meat is a process full of flavor and tradition.
The ingredients are combined to create a unique mixture that adheres to the meat, enhancing its flavor.
It is important to let the meat rest in this mixture so that the flavors integrate perfectly, resulting in an exquisite dish.
By cooking it slowly, the meat gains a tender texture and a vibrant color that invites you to enjoy each bite.
A delight to share on any occasion.
Colorful Meat
Ingredients
1 kilogram of Beef (or pork) cut into medium-sized cubes or strips
6 Garlic cloves
1 Chopped red onion
3 tablespoons of Ground annatto
1 tablespoon of Ground cumin
½ tablespoon of Oregano
2 tablespoons of Lemon juice
½ cup of Beer
3 tablespoons of Oil
1 tablespoon of Annatto seeds
1 pinch of Salt
Preparation
Step 1 : To prepare the colorful meat, start blending the garlic cloves, chopped red onion, ground annatto, oregano, 2 teaspoons of salt, lemon juice, and beer until you get a smooth purée.
Step 2 : Then, place this mixture along with the meat pieces in a glass or plastic bowl, cover, and let it rest in the refrigerator for approximately 2 hours.
Step 3 : Next, heat the oil in a large skillet and add the annatto seeds, cooking over low heat for about 15 minutes until the color transfers from the seeds to the oil.
Step 4 : Remove the seeds and add the meat to the same skillet with the annatto oil.
Step 5 : Cook the meat until all the liquid has evaporated and the meat begins to brown.
Step 6 : Stir frequently and adjust the salt to taste.
Step 7 : Finally, serve the colorful meat accompanied by avocado, pickled onions, chulpi, and other Ecuadorian garnishes.
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