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Seco de Cabrito Recipe – South America Special
Seco de Cabrito is a traditional Peruvian stew known for its rich flavor, vibrant color, and aromatic herbs. This classic dish features tender goat meat slowly cooked in a flavorful sauce made with fresh cilantro, spices, and often chicha de jora or beer, creating a deep and slightly tangy taste. The slow cooking process allows the meat to become incredibly tender while absorbing the bold, herbaceous flavors of the sauce.
A staple in northern Peruvian cuisine, Seco de Cabrito is commonly served during special occasions and family gatherings. It is typically paired with steamed rice, beans, or yuca, making it a hearty and satisfying meal. Variations of the dish may include different meats or regional ingredients, but the signature green cilantro-based sauce remains the highlight. This authentic Seco de Cabrito recipe is perfect for those who enjoy traditional Latin American stews with rich, savory, and slightly tangy flavors.
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
Seco de Cabrito Ingredients:
- 700 g goat meat, cut into pieces
- 1 bunch cilantro, blended
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 tbsp vegetable oil
- 2 cups beef or chicken broth
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
Seco de Cabrito Instructions:
Heat oil in a large pot over medium heat.
Add chopped onion and sauté until soft.
Stir in garlic and cook briefly.
Add goat meat and brown lightly.
Add chopped tomato and cook for a few minutes.
Pour in blended cilantro and mix well.
Add broth, cumin, salt, and pepper.
Bring to a simmer and cover.
Cook until the meat becomes tender.
Stir occasionally while cooking.
Continue until the sauce thickens.
Serve hot with rice or beans.
Recipe Notes :
Marinate the meat for deeper flavor.
Cook slowly to ensure tender texture.
Use fresh cilantro for authentic taste.
Adjust liquid for desired consistency.
Serve hot with rice or beans.
