World Flavors Cookbook

Seco de Cabrito

A northern Peruvian classic of tender goat meat braised in a cilantro and Chicha de Jora (fermented corn beer) sauce.

Cuisine: Peru

Ingredients

• 1.5 kg goat meat (cabrito), cut into pieces
• 2 cups Chicha de Jora (or dark beer)
• 1 cup blended fresh cilantro
• 1 onion, 3 cloves garlic
• 2 tbsp aji amarillo paste
• 500g canary beans, cooked
• Cumin, salt, pepper

Instructions

1. Marinate the goat in Chicha de Jora and spices for at least 2 hours.
2. Brown the meat in a large pot. Remove.
3. Sauté onion, garlic, and aji amarillo. Add the cilantro and cook well.
4. Return the meat and marinade to the pot. Simmer until the goat is very tender (about 1.5 hours).
5. Serve with white rice, cooked canary beans, and salsa criolla.