Ingredients with Measurements:
- 1 lb yuca, peeled and cut into bite-sized pieces
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp aji amarillo paste
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 cup beef broth
- 1/2 cup beer
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the aji amarillo paste, cumin, and dried oregano to the pot and stir to combine.
5. Pour in the beef broth and beer, and stir to combine.
6. Add the yuca pieces to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the seco de yuca for 45-60 minutes, or until the yuca is tender and the beef is cooked through.
9. Remove the lid from the pot and stir in the chopped cilantro.
10. Season with salt and pepper to taste.
11. Serve hot with rice and/or avocado.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the seco de yuca.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 16g
Carbohydrates: 29g
Protein: 28g
Sodium: 360mg
Sugar: 3g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Aji amarillo paste can be substituted with another type of chili paste.
- Beef broth can be substituted with chicken or vegetable broth.
- Beer can be substituted with red wine or beef broth.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use different types of meat, such as chicken or pork.
- Add a can of diced tomatoes to the pot for a slightly different flavor.
Tips and tricks:
- Make sure to brown the beef well before adding the other ingredients to the pot.
- If the seco de yuca is too thick, add more beef broth or beer to thin it out.
- Taste the seco de yuca before serving and adjust the seasoning as needed.
Storage instructions:
Store leftover seco de yuca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the seco de yuca in a pot over medium heat until heated through.
Presentation ideas:
Serve the seco de yuca in a bowl with rice and/or avocado on the side.
Garnishes:
Garnish the seco de yuca with chopped cilantro or a sprinkle of paprika.
Pairings:
Pair the seco de yuca with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the seco de yuca with rice and/or avocado on the side.
Troubleshooting advice:
- If the yuca is still tough after simmering for an hour, continue to cook it until it is tender.
- If the seco de yuca is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Seco de yuca is a traditional Ecuadorian dish that is typically made with beef or chicken, yuca, and aji amarillo paste.
Flavor profiles:
Seco de yuca has a savory and slightly spicy flavor, with hints of cumin and oregano.
Serving suggestions:
Serve the seco de yuca with a side of rice and/or avocado for a complete meal.
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Region: Peruvian