An iconic dish of Ecuadorian cuisine, Seco de Carne stands out for its deep and spiced flavor. It is traditionally served with yellow rice, fried ripe plantains, and avocado.
Seco de carne is another iconic dish of Ecuadorian cuisine, especially popular in the Andean region and along the coast of the country.
This stew, based on beef, features a deep, spiced, and slightly tangy flavor.
Homemade Seco de Carne
Ingredients
2 pounds of Meat
5 tablespoons of Annatto
3 tablespoons of Chopped garlic
½ cup of Chopped red onion
¼ cup of Chopped green pepper
½ cup of Chopped tomato
2 tablespoons of Tomato paste
1 cup of Beer
¼ cup of Naranjilla pulp
1 cup of Hot water
Cilantro stems
Cilantro
1 pinch of Salt
1 pinch of Pepper
Cumin
Oregano, dried
Preparation
Step 1 : In a large pot, heat a little oil and add the chopped garlic, onion, green pepper, and tomato.
Step 2 : Sauté until they are soft.
Step 3 : Then, add the tomato paste, beer, naranjilla pulp, annatto, hot water, cilantro, salt, pepper, cumin, and oregano, and mix well.
Step 4 : Next, add the cut meat, cover the pot, and cook over medium heat for approximately 2 hours or until the meat is tender and the sauce has reduced.
Step 5 : Serve the hot Seco de Carne, accompanied by yellow rice, fried plantains, and avocado.
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