Seco de Res

Seco de res is a cilantro beef stew. Mucha Ale’s simple version uses onion, garlic, potatoes, carrots and peas, and blends cilantro leaves with water for the stew’s aromatic liquid.

The beef is seasoned with salt, pepper and cumin, then fried on both sides in oil and removed from the pot. Cilantro leaves and their measured water are blended separately.

Onion and garlic cook in the same pot, with ají amarillo offered as an optional addition. The blended cilantro and the vegetables are added, followed by potatoes, the reserved beef and salt to taste.

The stew cooks gently for about thirty minutes. The author allows small additions of water for a juicier result, while describing this as a simple version of a much-loved dish.

Mucha Ale places seco among cilantro stews prepared in Peru and describes rice as part of its serving. This selected recipe keeps the straightforward vegetable-and-cilantro preparation rather than the more elaborate beer or chicha versions discussed by the author.