How to Make Seco de Cabrito

Seco de cabrito, most closely translated in English as dried goat meat, is a typical dish native of northern Peru Chiclayo and Trujillo, cooked with additions such as mirasol pepper, yellow pepper, chicha, garnished with cilantro, loche entiritas, accompanied by beans, cassava and rice.
This is a festive dish, it is mostly served at parties and family events.

Ingredients for seco de cabrito:

     10 pieces of cabrito meat (goat)
     04 sprigs of cilantro
     1/2 cup cilantro leaves whole
     02 heads of chopped red onion
     02 large onions diced
     Pepper to taste Salt,
     01 teaspoon cumin
     2 tbsp. minced garlic
     1/2 cup of chicha
     01 tbsp. oregano
     03 tbsp. aji mirasol
     01 tbsp. of red pepper sauce
     01 whole pickled peppers
     Oil
     1 Kg. Boiled yuca with salt.

Preparation of seco de cabrito:

Wash and drain well the pieces. Then put to soak in a day ahead with salt, pepper, cumin, garlic, coriander leaves half of the heads of onions, oregano and chicha.

In a pot we are prepare the sauce with onion, mirasol chili and panca, and fry until everything is well integrated and the oil has browned, then add garlic and macerated prey and whole pickled peppers and keep it always on top, and add a little salt.

 
Grab the four branches of cilantro and introduce tie them to the side of the pot to loosen the aroma and flavor. When the meat is almost ready, remove the used branches of coriander and pour the other half of the coriander leaves to finish cooking.

If the case of the meat was already cooked but the juice is too loose, proceed to remove the dams and let the juice reduce until thick, reattach everything and serve with the beans, yucca, white rice and sliced tomato and onion.