Seco de chivo (ecuadorian braised goat)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | pounds | Goat or lamb; cut into 3/4 inch cubes |
| 1 | cup | Chicha or raspberry juice |
| 4 | eaches | Tomatoes; peeled and diced |
| 1 | each | Large onion; diced |
| 1 | clove | Garlic; minced |
| ½ | teaspoon | Salt |
| 1 | each | Fresh aji chile; seeds and stems removed |
| 1 | each | Or substitute yellow wax hot chile or jalapeno |
| Water to cover | ||
Directions
Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice.
Authors' heat scale: Mild
Recipe from Winifred Galarza _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-17-95