Latin American Seco de Carne


Latin American Seco de Carne

Missionary Nathan Schulte – Latin America mission team
Course Main Course
Cuisine Ecuadorian, Latin American
Servings 4


  • 1 1/2 lbs stew meat cut into 1-inch cubes
  • Salt
  • Oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 1 1/2 tsp ground pepper
  • 1 tsp ground paprika
  • 1 bunch cilantro
  • 3 serrano peppers deseeded and chopped
  • 1 1/2 cups beef or chicken stock
  • 4 potatoes cubed


  • Preheat oven to 325F. Season meat with lots of salt.
  • Add 2 tablespoons of olive oil to large pot over medium heat. Add the meat in one layer once oil is hot. Sear on both sides. Remove from heat and set aside.
  • Combine cilantro leaves, your serrano peppers that have been deseeded and chopped, and 1/4 cup of stock. Blend until smooth.
  • Cook your onions and then add garlic and cook until fragrant. Stir in cumin, pepper, paprika and pinch of salt.
  • Add back in the meat and its juice along with the cilantro mixture and remaining 1 1/4 cup of stock.
  • Cover the pot with lid and transfer to the oven. Simmer for 1 ½ - 2 hours or until tender, adding stock as needed. Stir in potatoes and cook for an additional 30 minutes, until potatoes are tender.
  • Salt and pepper to taste. Serve over rice and garnish with cilantro.


We really like seco de carne for lunch!
Keyword Ecuador, Latin America