Seco de Carne

December 6th, 2010 § 0 comments § permalink

Makes a hearty stew that will feed 6 hungry people

Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

INGREDIENTS

¼ cup rendered animal fat
3 pounds stew meat, cut into pieces with the bone
½ pound ripe tomatoes, chopped
¼ pound dried aji panca, toasted and ground
2 cups chicha amarilla
2 cups meat stock
3 culantro leaves
Salt
1 pound green beans, cut into pieces

PREPARATION

In a large braising pan over high heat, add animal fat. Reduce the heat to medium-high, and add the stew meat. Cook, browning the meat on all sides. Once the meat is browned, deglaze the pan with the chopped tomatoes, making sure to scrap up any meat from the bottom of the pan. Add the ground aji, and continue to cook until the tomatoes have lost most of their liquid. Deglaze the pan again with the chicha, and lower the flame. Let everything simmer down until the stew is almost dry again. Add the stock, the culantro leaves, and a little salt, and continue to simmer.

Once the sauce has reduced and thickened to the consistency of tomato paste, add the green beans, and adjust the seasoning with a little bit more salt. Cook until the green beans are tender, and serve with boiled chuños and quinoa.

©Recipe Property of Jacques Gautier, Palo Santo

Pavo en Mole Verde

December 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

½ pound tomatillos, husked
½ pound poblano chilies
¼ pound jalapeño chilies
1 bunch scallions, rinsed and roots removed
2 cups turkey stock
1 cup pumpkin seeds, toasted
1 bunch epazote
1 bunch culantro
¼ cup turkey fat
3 pounds turkey (dark meat)
½ pound nopales, spines removed and cut into pieces
Salt
¼ cup Guaje Seeds

PREPARATION

Preheat oven to 450°F.
On a baking sheet, roast tomatillos, chilies, and scallions. Remove scallions and tomatillos once they are cooked enough, 15 minutes. Continue to roast the chilies until their skins are puffed and black, about 15 minutes more. Remove from the oven, and allow the chilies to cool and sweat for 10 minutes in a covered container. Once cool enough to handle, peel and remove the seeds of the chilies, and set aside.

Meanwhile, heat the turkey stock to a simmer in a sauce pan.

In a blender, grind the toasted pumpkin seeds, and then add the tomatillos and chilies. Add a small amount of hot stock to help liquefy the ingredients. Add the scallions, epazote, and culantro, and blend until smooth.

Heat the turkey fat in a braising pot over medium flame. Sauté the turkey meat, and cook until browned, about 7 minutes. Add the green purée and say remaining stock, and season with salt. Bring to a simmer, and cook until the meat is tender and ready to fall off of the bone. Add the nopales, and cook 5 more minutes. Adjust the seasoning with a little bit more salt. Garnish with Guaje seeds, and serve with tortillas.

©Recipe Property of Jacques Gautier, Palo Santo

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