Author Notes
This stew is one of my favorite Ecuadorian dishes, particularly because it's so versatile. Personally, I love the tenderness and distinct flavor of goat meat, but you can substitute it for just about any other protein (though I highly recommend using cuts that include the bone). Now, don't be intimidated by the unfamiliar ingredients. You should be able to find the annatto seeds (also known as achiote) and panela in the latin or ethnic section of your local supermarket. Certainly in a latin grocery store if you have one near by. As for naranjillas, if you can't find them fresh, you might find naranjilla concentrate in the frozen section of your supermarket, which will do just fine. However, if you're having a hard time finding said ingredients, I suggest substituting paprika for annatto, dark brown sugar for panela, and pinneaple juice for naranjilla juice.
To keep it traditional, serve with a hearty portion of yellow rice, sliced avocados and fried plantains. Buen Provecho! —sashimi
Ingredients
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2 tablespoons
butter
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1 tablespoon
olive oil
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1
red onion
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1
medium yellow onion
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1
bell pepper
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2
scallions
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5
minced cloves of garlic
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2
finely chopped tomatoes
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2 pounds
goat meat (with bones, cut into medium chunks)
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3 tablespoons
grated panela
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1/2 cup
naranjilla juice
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1 cup
any pale lager beer
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2 tablespoons
tomato paste
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1 teaspoon
thyme
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1 teaspoon
oregano
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2 teaspoons
ground annatto seed
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1 teaspoon
ground cumin
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1 tablespoon
salt
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1 teaspoon
ground black pepper
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3 sprigs
chopped parsley
Directions
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Combine salt, black ground pepper, cumin and minced garlic in a large bowl.
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Add goat meat and use your (clean) hands to thoroughly and evenly rub the spices into the meat. Don't be afraid to get a little dirty.
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Pour in the beer and allow the meat to marinate for at least an hour.
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Mince the bell pepper and onions. Use only the white part of the scallions.
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Heat half of the butter and all of the olive oil in a frying pan over medium heat. Once melted, add the pepper, onions, ground annatto seeds and cook until tender. Approximately 5 minutes. This is the "refrito." Set aside.
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Remove the meat from marinade and save the liquid.
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In a deep 6qt saute pan, melt the remainder of the butter and add the meat. Saute over medium-high heat and turn over the pieces every so often until all sides are browned and slightly caramelized.
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Add the "refrito," mix well and cook for another minute to integrate all the flavors.
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Add all the remaining ingredients, including the marinade and mix well.
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Bring to a boil, then lower the temperature to your lowest setting, cover and cook between 1.5-2 hours until the meat is tender and the liquids have reduced by about half.
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Taste and adjust salt and spices if necessary. Serve warm and enjoy!
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