Step 1

Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.

Step 2

Remove the meat from the marinade and save the marinade juice for later.

Step 3

Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.

Step 4

Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.

Step 5

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.

Step 6

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.

Step 7

Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.

Step 8

Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.