Seco de Chabelo
Experience the Vibrant Tastes of Northern Peru with Seco de Chabelo. Easy cook recipe of beef, plantains, peppers, tomatoes, and spices.
- Prep time
- 6 min
- Cook time
- 22 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 550 grams sliced beef
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 - 2 cups plantains (platanos or very unripe bananas) (chopped)
- Cooking oil
- ½ cup chicha de jora (pisco or white tequila)
- 1 ½ tablespoon oregano
- 1 tablespoon cumin
- 3 - 4 tablespoons ají amarillo paste
- 1 - tablespoons ají panca paste
- 1 medium onion (red)
- 4 large garlic cloves (chopped)
- 2 - 3 small tomatoes (diced)
- 1 bell pepper
- 1 lemon
Instructions
- 1
Slice the beef into ½ inch squares and mix in a bowl with salt and pepper. Cover and leave in the fridge for 30 minutes or overnight.
- 2
Cut the plantains or unripe bananas into approximately 2 inch pieces.
- 3
Prepare a pan at medium heat and add enough oil to cover surface. Cook the bananas until each side is bright yellow or slightly browned.
- 4
Remove it from the pan and place it back in the bowl. Mash as small as you like and set aside.
- 5
Cook the beef in the same pan with enough oil for sauteing, until almost all of it has browned.
- 6
Add in the chicha de jora, piso or white tequila. Continually mix for 3 - 5 minutes, or until the liquid evaporates to half.
- 7
Mix in the oregano, cumin, ají amarillo paste and ají panca paste. Make sure to fully coat the beef, simmer for 3 to 5 minutes.
- 8
Add the chopped red onions, garlic, tomatoes, and bell pepper. Cook until all these soften.
- 9
Add back the mashed bananas, mix well, cook till the bananas are warm
- 10
Take it off the heat, squeeze a lemon over the contents, mixing slightly before serving. Top with a garnish of parsley for color.