Seco de Res

SouthAmerica January 15, 2017November 19, 2019 Comida peruana, Eva Ayllon, Peru, recipe, seco de res, south america, southamericatotheworld, southamericatotheworld.com

Seco de Res is a mainstay dish in the Peruvian comida criolla, which is from the black culture along coastal Peru. The Peruvian Criolla food has some of the more unique and tasty dishes, and should be enjoyed with Criolla Music, such as some of our favorite songs by Eva Ayllon.

Serves 4

This dish is usually served with white rice that should be prepared in advance along with the beans, but for a healthier version you could omit the rice and simply serve beans with the seco de res.

For the beans:

2 Tbsp. olive oil

1/4 cup chopped onion

3 garlic cloves, minced

2 15 ounce can of cooked Pinto Beans drained and rinsed

1/2 cup of vegetable broth

Pinch of salt

In a medium size pot, over medium heat, pour the olive oil, add the onion and sauté until translucent, then add the garlic until fragrant then add the beans simmer for about 5 minutes then add the vegetable broth simmer for another 5 minutes, add salt to taste and it will be ready to serve.

For the cilantro sauce:

2 cups of cilantro leaves loosely packed

4 pieces of garlic

½ Onion cut up in pieces

½ cup of vegetable broth or water

In a blender mix all the ingredients and the broth or water to make the sauce, set aside.

Ingredients:

2 Lb. of beef (top sirloin) cut up in 6 or 8 pieces

4 Tbsp. of Olive Oil

2 white potatoes cut up in chunks

2 medium size carrots cut up in small pieces

4 cups of beef broth with no salt or lower in sodium

1 cup of peas

2 Tbsp of Mirasol yellow pepper sauce (this adds some spiciness to the recipe if not substitute for ½ tsp. of red pepper flakes or more if desired)

2 Tbsp of flour diluted in cold water

1 packet of Maggi Aderezo listo Culantro (optional)

Salt and pepper for meat and some more for just before serving.

Preparation:

Season the pieces of meat with some salt and pepper then in a pot add olive oil and browned the meat on all sides.
Only if using the Mirasol yellow pepper sauce, remove the meat from pot. Add some more oil to same pot and fry the yellow pepper sauce in medium heat temperature, until fragrant.
Add the cilantro sauce to the pot either after step 1 or 2 along with the meat (if step 2 is done) and add the red pepper flakes, all the potatoes, carrots, peas, and beef broth enough to cover all the ingredients, bring to a boil and then lower the temperature to medium heat, and cook until done, approximately 30 minutes.
If all ingredients are done cooking add the Maggi aderezo listo Culantro (if using)
Add the flour to thicken the sauce mix well, and simmer for 2 minutes.
Taste and if needed add some more salt before serving.

To serve place ½ cup of the cooked white rice, ½ cup of the white beans and a good serving portion of the seco de res.

Enjoy!

For more Peruvian recipes don´t forget to check my new book.