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For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1 1/2 cups, and then reserve the rest for another use.
For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.
For the seco de cabrito: Place the goat in a large bowl. Make a paste with the cumin and garlic in a small bowl, and then rub this paste evenly through the goat meat. Add 1/4 cup of the refrito to the bowl and coat the meat evenly with it.
Add the goat meat to a pressure cooker over high heat and cook with the lid off for 10 minutes. Add the remaining 3/4 cup refrito and the beer. Reduce the heat to low and cook with the pressure cooker lid on for 30 minutes. Release the pressure from the cooker.
Make a paste with the achiote powder and 2 tablespoons water in a small bowl. Stir the paste into the meat. Bring the liquid to a boil and cook until reduced by half. Stir in the lemon juice, vinegar and cilantro and serve immediately with arroz amarillo.
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