Seco de Res con Tacu-Tacu

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat, then sear 1.5 pounds of beef chuck cubes until browned on all sides.

2. 2

   Remove the beef and add 1 medium chopped red onion and 4 minced garlic cloves to the pot, cooking until softened for about 5 minutes.

3. 3

   Stir in 2 tablespoons of Aji Amarillo paste, 1 cup of chopped fresh cilantro, 1 teaspoon of cumin powder, and 1/2 teaspoon of dried oregano, cooking for 2 minutes until fragrant.

4. 4

   Return the beef to the pot, add 2 cups of beef broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then bring to a simmer, cover, and cook for 1 hour until the beef is tender.

5. 5

   Add 1 medium diced carrot, 2 medium peeled and quartered potatoes, and 1/2 cup of frozen peas to the stew, then continue cooking for another 20 minutes until the vegetables are tender.

6. 6

   To prepare the Tacu-Tacu, heat 2 tablespoons of vegetable oil in a large skillet, then sauté 1/2 medium finely diced red onion and 2 minced garlic cloves until translucent.

7. 7

   Add 1 tablespoon of Aji Amarillo paste to the skillet, cooking for 1 minute, then stir in 1.5 cups of cooked canary beans and mash them lightly.

8. 8

   Fold in 3 cups of day-old cooked white rice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing well and pressing the mixture into a thick pancake, cooking until a crispy crust forms on both sides.