Latin American Seco de Carne
Ingredients
- 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
Instructions
- 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.
Notes
We really like seco de carne for lunch!