Seco de Cabrito (Peruvian Cilantro Goat Stew)

🧂 Ingredients

• 1.5 kg Kid goat
• 2 bunches Cilantro
• 500 ml Chicha de jora (Peruvian corn beer)(If unavailable, a dry white wine or light lager can be substituted, though the authentic flavor will be altered.)
• 2 tbsp Ají amarillo paste(Adjust to your spice preference. Ensure it's paste, not whole peppers, for ease of use.)
• 2 large Yellow onions
• 8 cloves Garlic
• 3 tbsp Vegetable oil
• 1 tsp Cumin powder
• to taste Salt
• to taste Black pepper
• 500 ml Water or chicken broth(As needed to cover the meat.)
• for serving Cooked white rice
• for serving Cooked Frijoles (Peruvian Beans)(Optional, but traditional.)
• for serving Salsa Criolla(Thinly sliced red onion, ají amarillo, cilantro, lime juice, salt.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a large bowl, combine the kid goat pieces with the chicha de jora, ají amarillo paste, cumin, salt, and pepper. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

   ⏱️ 10 minutes active, 30 minutes marinating
2. 2

   Sear the goat: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Remove the goat pieces from the marinade, reserving the liquid. Sear the goat in batches until well-browned on all sides. This step builds crucial flavor. Remove the browned goat and set aside.

   ⏱️ 15 minutes
3. 3

   Sauté aromatics: Reduce the heat to medium (around 175°C / 350°F). Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
4. 4

   Deglaze and simmer: Pour the reserved marinade into the pot, scraping up any browned bits from the bottom. Add the browned goat pieces back to the pot. Add enough water or chicken broth to almost cover the meat. Bring the liquid to a simmer.

   ⏱️ 5 minutes
5. 5

   Braise the stew: Reduce the heat to low, cover the pot tightly, and let the stew gently simmer for about 1 hour and 30 minutes, or until the goat is becoming tender. Stir occasionally to prevent sticking.

   ⏱️ 1 hour 30 minutes
6. 6

   Prepare the cilantro paste: While the goat is braising, place the roughly chopped cilantro into a blender. Add a small amount of water (about 50-100 ml) to help it blend smoothly. Blend until you have a vibrant green, smooth paste. If your blender struggles, add a little more water, but avoid making it too watery.

   ⏱️ 10 minutes
7. 7

   Finish the stew: Stir the blended cilantro paste into the pot with the goat. Continue to simmer, uncovered, for another 30 minutes, or until the goat is fork-tender and the sauce has thickened slightly. The sauce should be a rich, deep green color. Taste and adjust seasoning with salt and pepper if needed.

   ⏱️ 30 minutes
8. 8

   Serve: Ladle the Seco de Cabrito over hot cooked white rice. Serve with a side of cooked Frijoles and a generous portion of Salsa Criolla for a refreshing contrast. The goat should be so tender it easily falls off the bone.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure your cilantro is fresh and vibrant green for the best color and flavor.
• ✓Chicha de jora provides a unique, slightly fermented, and malty depth. If substituting, aim for a flavor profile that complements the richness of the goat.
• ✓The goal is for the goat meat to be incredibly tender, practically melting in your mouth. Adjust braising time as needed.
• ✓Don't skip searing the goat; this Maillard reaction is key to developing deep, complex flavors.

🔄 Variations

• Seco de Cordero: Substitute lamb shoulder or leg for goat.
• Seco de Res: Use beef chuck or short ribs for a heartier version.
• Vegetarian Seco: While not traditional, a version could be made with hearty vegetables like pumpkin or zucchini, though the cooking time would be significantly reduced.

🥗 Nutrition

Per serving