BEANS SPICES AJI CORN SAUCES SWEETS MISCEL CHEF ENRIQUE'S PHOTOS E-MAIL PRICE LIST SHOPPING CART --> Select a Recipe <-- Ceviche de Pescado Salmon Atamalado Ocopa de Camarones Papas a la huancaina Chupe de Camarones Anticucho Seco de Cabrito Cau Cau Parihuela Pollo a la Brasa Carapulcra Sancochado

INGREDIENTS serves: Eight 1 lbs.of goat chops 2 lbs. goat leg 1 tblspn. ground anatto 1 bch. of fresh cilantro 1/3 bch. fresh italian parsley 1 tblspn. aji amarillo paste 1 tspn. aji panca paste 1 tspn. cumin 1 1/2 cup chopped y. onion 6 garlic cloves 1/2 cup. chopped tomato salt, pepper, oil 1 bottle pilsener type beer 1lb. yucca

SPICEWORLDS,INC. PERUVIAN PRODUCTS AND RECIPES CHEF ENRIQUE'S KITCHEN SECO DE CABRITO PREPARATION: First we start with the marinate of the goat, which has to be cut in about 4 ounce pieces. Mix together; 2 cloves of minced garlic 1 tspn. anatto,1/2 tspn. aji amarillo paste, 1tspn. aji panca paste1 1/2 tspn. salt, 1/2 tspn. grd.pepper 1/2 cup of beer, once all mixed added to the meat and combine very well. let stand for four hours.In a blender put the cilantro, parsley, onion coarsly chopped, cumin,aji amarillo, some 1/4 cup broth or water blend until smooth. In a large pot put 3 Tblspn. oil and heat, when hot add the goat meat without the juices, brown them evenly and take them aside. In this drippings(make sure there are no more than 2 to 3 tbspn of them), you fry the cilantro blend for about 1 minute, add the meat, stir, cook for about 4 minutes in med-high heat add the juices of the marinate and 1 cup of broth(beef or chicken) or water, stir,when it comes to a boilreduce heat to medium and simmer until meat is ve ry tender, if you need to add more broth do so every time is need it. check seasoning at this point and then add the rest of the beer(8oz.)let it come to a boil and let it boil for 2 more minutes, reduce heat to low and get ready to serve accompanied with rice and the boiled yucca. If you don't find yucca you can use potatoes. just when you reduce the heat to low add the yucca or potatoes to the seco so they absorve the flavor and get warm also.