ecuador recipe

Seco de chivo is a traditional Ecuadorian stew made with goat meat cooked in garlic, cumin, achiote, bell pepper, hot pepper, onion, cilantro and tomato sauce, chicha, naranjilla juice, panela and spices.

Seco de Chivo

lb goat meat (, bone-in, chopped)

garlic (, crushed)

cumin

oregano

chicha

canola oil

achiote

red onion (, finely chopped)

bell pepper (, finely chopped)

tomatoes (, peeled and seeded)

hot peppers (, finely chopped)

cilantro

naranjillas ((fresh or frozen), or lulos or ½ cup pure naranjilla juice)

panela

allspice

cinnamon

nutmeg

cloves

Salt

Yellow rice

bananas

Avocado slices

Dutch oven

Blender

Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.

Remove the goat meat from the marinade and reserve the marinade.

In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.

Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.

Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.

Pass the sauce through a sieve and add it to the meat.

Also add the reserved marinade, grated panela and allspice.

Mix well and cook covered for 10 minutes over high heat.

Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.

Sprinkle with chopped cilantro before serving.

Serve seco de chivo with yellow rice, ripe plantain and fried avocado.

Llapingachos are delicious mashed potato cakes filled with Oaxaca cheese, which are popular in Ecuador and Colombia.

Llapingachos

potatoes

sunflower oil

scallions (, finely chopped)

quesillo ((or mozzarella), grated)

Vegetable oil ((for frying))

Salsa mani ((peanut sauce))

Curtido ((pickled tomatoes and onions))

Sliced ​​avocado

Lettuce leaves

eggs

Aji criollo ((spicy sauce))

Potato pasher

Boil the potatoes (with the skin) until they are tender.

While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito.

Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes.

Drain the potatoes and peel them.

In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito.

Season with salt.

Cover the dough and let stand at room temperature for 1h30.

Mix the dough well.

Form small balls the size of a golf ball.

Make a hole in the middle of each ball and fill it with grated cheese.

After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour.

Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile.

Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.

Top 2 ecuador recipe recipes from across the web

The most viewed ecuador recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Seco de Chivo

Llapingachos

Top 2 ecuador recipe recipes from across the web

The most viewed ecuador recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seco de Chivo

Llapingachos

The most viewed ecuador recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine