Seco de Cabrito

Recipe courtesy Maria Lopez
Show: My Grandmother's Ravioli Episode: Casa de Maria Lopez
TOTAL TIME: 2 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

ACHIOTE OIL:
  • 1 tablespoon whole achiote seeds
  • 1/2 cup olive oil
REFRITO:
  • 1 white onion, roughly chopped
  • Salt and freshly ground black pepper
ARROZ:
  • 1 cup long-grain rice
  • 2 cups chicken stock, heated
SECO DE CABRITO:
  • 5 pounds goat shoulder, cubed
  • 1 tablespoon cumin
  • 3 cloves garlic, smashed
  • One 20-ounce bottle pale lager beer
  • 3 tablespoons achiote powder
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 1/2 bunch fresh cilantro, chopped
  • Cook's Note: Olive can be substituted for the achiote oil in the refrito.
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Directions

For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.

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.

Notes

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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