Tag: Ecuadorian
Seco de Borrego (Ecuadorian Stewed Lamb)
Seco de Borrego (Ecuadorian Stewed Lamb)
Seco de borrego is lamb stewed with beer, white wine, and some type of juice such as tamarind, naranjilla, and passion fruit, in an onion/tomato/bell pepper base. You can use either boneless lamb leg or bone in lamb shoulder. The shoulder will take a little longer to cook than the leg, but both are good regardless of what you choose. The lamb stew is served with rice, yucca, vegetables, avocado, and pickled red onion.
Equipment
- food processor
- blender
Ingredients
Lamb Marinade
- 4 lbs boneless leg of lamb cut into 2” cubes
- 1 large red onion diced
- 1 head garlic peeled
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard seeds ground
- 1/4 cup mixed herbs parsley/cilantro
- 1 cup beer
Lamb Stew
- 1 large white onion diced
- 2 roma tomatoes diced
- 2 bell peppers 1 red, 1 green; seeded and diced
- 1 tsp annatto powder
- 2 tbsp olive oil
- 1 tsp chili powder
- 2 cups beer
- 1 cup white wine
- 1 cup water
- 1 tbsp tamarind concentrate
- 3 tbsp panela sugar grated
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Add the lamb marinade ingredients to a food processor and purée.
- Marinate the cubed lamb for 4 hours.
- Place the white onion, bell peppers, and tomatoes in a blender. Purée.
- Heat up the oil in a dutch oven over medium high heat. Pour in the purée along with the annatto powder and chili powder. Sauté for 8 minutes.
- Add in the marinated lamb, beer, white wine, water mixed with tamarind concentrate, panela, salt and pepper. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours until the majority of the liquid has evaporated.
- Garnish the stewed lamb with cilantro.
Fritada de Chancho (Ecuadorian Braised Pork)
Fritada de Chancho (Ecuadorian Braised Pork)
This Ecuadorian braised pork turns out like butter. It is so tender that chewing is barely required. A combination of boneless pork and bone in ribs are marinated in garlic and cumin, then braised for 2 hours. Once the water has evaporated, orange juice is added to the pork. It is then braised some more until the oj is gone. The pork is then browned in its own fat that it rendered out. Serve the pork with rice, beans, curtido, and avocado.
Ingredients
- 3 lbs pork sirloin or shoulder cubed
- 1 lb pork riblets
- 1 tsp ground cumin
- 10 garlic cloves minced
- 1 medium white onion diced
- 4 small shallots diced
- 3 cups water
- 1 cup orange juice
- salt to taste
Instructions
- Marinate the pork with garlic, cumin, salt, and pepper for 2 hours.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions and shallots for 3 minutes.
- Add in the pork. Sear for a couple of minutes.
- Pour in the water. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours.
- At the 2 hour mark, the water should be almost completely evaporated.
- Pour in the orange juice. Simmer until the liquid has evaporated.
- Brown the pork in its own fat that it rendered out for 5 minutes.
Arroz Amarillo (Instant Pot)
Arroz Amarillo (Instant Pot)
Ecuadorian-style yellow rice takes a fraction of the time when cooking in an Instant Pot. Sauté the onions and garlic, followed by the annatto powder and rice. Pour in the water and set to 4 minutes on the pressure cooker setting. That simple. You can also cook the rice on the stove top if you don’t have a pressure cooker. It will take about 25 minutes from start to finish.
Equipment
- instant pot
Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion finely chopped
- 4 garlic cloves minced
- 1 tsp annatto powder
- 1 tsp salt
- 2 cups long grain white rice washed
- 2 1/4 cups water
Instructions
- Turn your Instant Pot to the sauté function on medium heat. Sauté the onions and garlic for 3 minutes.
- Add in the annatto powder. Sauté for 1 minute.
- Add in the rice. Sauté for 2 minutes. Season with salt.
- Pour in the water. Turn the Instant Pot to the pressure cooker function to high heat. Set for 4 minutes. Seal the lid and push start.
