Seco De Chivo (ecuadorian Braised Goat) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1/2 tsp: Salt,
4 lbs: Goat or lamb, cut into
1 each: Fresh aji chile, seeds and
-3/4 inch: cubes,
-stems removed,
1 cup: Chicha or raspberry juice,
1 each: Or substitute yellow wax hot,
4 each: Tomatoes, peeled and diced
-chile or jalapeno,
1 each: Large onion, diced
Water to cover,
1 centiliter: Garlic, minced
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
Source from luhu.jp
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
Source from luhu.jp