Peruvian
Seco de Cabrito
A northern Peruvian goat stew simmered with chicha de jora, cilantro, ajíes, and grated loche until the meat is tender and deeply seasoned. Serve it in the traditional way with rice, creamy canary beans, and yuca.
Watch it madeTio Lenguado y Descocaos · 22:39
Ingredients
- Bone-in young goat or kid, cut into stew pieces500g
- Chicha de jora1 cup
- Fresh cilantro leaves and tender stems1 packed cup
- Red onion, finely chopped1 medium
- Garlic cloves, minced4
- Ají amarillo paste1 tbsp
- Ají panca paste1 tbsp
- Grated loche squash or zapallo macre1/2 cup
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Vegetable oil2 tbsp
- Peas1/3 cup
- Saltto taste
- Black pepperto taste
- Cooked white rice2 cups
- Cooked canary beans1 cup
- Boiled yuca300g
- Salsa criolla1/2 cup
Method
- Season the goat pieces with salt, pepper, cumin, oregano, half the garlic, and 1/2 cup chicha de jora, then marinate for at least 2 hours or overnight.
- Blend the cilantro with the remaining 1/2 cup chicha de jora until smooth and bright green.
- Heat the oil in a heavy pot over medium-high heat and brown the drained goat pieces on all sides, reserving the marinade.
- Remove the goat and lower the heat to medium, then cook the onion with a pinch of salt until soft and lightly golden.
- Add the remaining garlic, ají amarillo paste, ají panca paste, and grated loche, then cook the aderezo slowly until the oil separates and the mixture smells sweet and toasted.
- Return the goat to the pot and stir well to coat it in the aderezo.
- Add the reserved marinade and the blended cilantro, then bring to a gentle simmer.
- Cover and cook over low heat for 1 to 1 1/2 hours, turning the pieces occasionally, until the goat is tender and the sauce is thick and aromatic.
- Add the peas during the last 10 minutes of cooking and adjust the salt and pepper.
- Serve the seco de cabrito with white rice, canary beans, boiled yuca, and salsa criolla on the side.
Common questions
Can I substitute the chicha de jora if I can’t find it?
Yes. Use a dry, lightly funky beer or a mix of light beer and a splash of apple cider vinegar for acidity. The flavor won’t be identical, but it will still tenderize the goat and give the sauce depth.
How long should I marinate the cabrito for best flavor?
At least 2 hours, but overnight is better. The chicha, garlic, cumin, and oregano need time to penetrate the meat. If marinating longer than 24 hours, keep it refrigerated and covered.
What are the most common mistakes when making seco de cabrito?
The biggest mistakes are rushing the aderezo, overcrowding the pot when browning, and simmering too hard. The sauce should cook slowly until fragrant and the oil separates; the stew should barely bubble so the meat stays tender.
How do I store and reheat leftovers?
Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat with a splash of water or broth to loosen the sauce. It also freezes well for about 2 months.
What should I serve with seco de cabrito?
Serve it with white rice, beans, or yuca, plus boiled potatoes or fried plantains if you like. A simple fresh salad helps balance the rich sauce. Spoon plenty of cilantro sauce over the rice.