13 Traditional Seco Peruvian Recipes That Offer Deep Herbal Flavor

Discovering the flavors of Peru through its traditional Seco recipes has been a delightful journey. These dishes, like the succulent Seco de Cordero and the zesty Seco de Pollo, are brimming with the fresh, herbal essence of cilantro and a symphony of spices. They offer more than just nourishment; they create a sense of community and celebration. Let’s explore these cherished recipes that embody the warmth and togetherness of festive gatherings.

Seco De Cordero (Lamb Stew)

Seco de Cordero is a traditional Peruvian dish that showcases the rich flavors of lamb combined with a variety of aromatic herbs and spices. This hearty stew is often enjoyed during family gatherings and festive occasions, making it a beloved staple in Peruvian cuisine.

The dish gets its unique flavor from the use of cilantro, which is blended into a vibrant green sauce that envelops the tender lamb pieces, creating a comforting and nourishing meal.

The preparation of Seco de Cordero is as rewarding as it’s delicious. The lamb is simmered slowly with a mix of vegetables, spices, and the key ingredient, beer, which adds depth to the overall taste. Served with a side of rice and plantains, this stew is sure to impress your guests and leave their taste buds satisfied.

Whether you’re familiar with Peruvian cuisine or trying it for the first time, Seco de Cordero is a must-try recipe that brings the essence of Peru right to your dining table.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cups cilantro leaves, tightly packed
• 1 cup beer (preferably a light lager)
• 1 cup beef broth
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• 2 bay leaves
• Lime wedges, for serving
• Cooked rice, for serving

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the lamb chunks with the cumin, paprika, black pepper, and salt. Mix well to guarantee all the lamb pieces are evenly coated with the spices. Let it marinate for at least 30 minutes to enhance the flavors.
2. Blend the Cilantro: In a blender, combine the cilantro leaves with a bit of water and blend until you achieve a smooth paste. Set this aside as it will be used to flavor the stew later.
3. Sear the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated lamb chunks in batches (if necessary) and sear them until they’re browned on all sides. This step adds depth to the flavor of the stew. Once browned, remove the lamb and set it aside.
4. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 5-7 minutes or until the onion becomes translucent and fragrant. This will form the base of the stew’s flavor.
5. Add Vegetables and Beer: Stir in the diced carrots and red bell pepper, cooking for another 3-4 minutes. Then, pour in the beer, scraping up any browned bits from the bottom of the pot. This adds complexity to the stew.
6. Combine Everything: Return the seared lamb to the pot along with the beef broth and bay leaves. Stir in the cilantro paste and mix well. Bring the mixture to a gentle boil.
7. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together. Stir occasionally and check the consistency. If it becomes too thick, you can add a bit more broth or water.
8. Serve: Once the lamb is tender, taste and adjust the seasoning if necessary. Remove the bay leaves before serving. Serve the Seco de Cordero hot with lime wedges and cooked rice on the side.

Extra Tips:

For an even richer flavor, consider using lamb shanks or a mix of different cuts of lamb. If you want a thicker stew, let it simmer uncovered for the last 30 minutes to reduce the liquid.

You can also experiment by adding other vegetables such as potatoes or peas. Pairing this dish with a revitalizing salad will balance the richness of the stew, making for a well-rounded meal. Enjoy your cooking adventure with this delightful Peruvian classic!

Seco De Pollo (Chicken Stew)

Seco De Pollo is a traditional Peruvian chicken stew that’s known for its rich and vibrant flavors. The dish is infused with cilantro, which gives it a beautiful green color and a fresh, herbaceous taste. The chicken is braised with a mix of spices, vegetables, and a touch of beer or chicha de jora (a fermented corn drink), creating a hearty and comforting meal that’s perfect for any occasion.

This dish is often served with rice and beans, making it a complete and satisfying meal that showcases the best of Peruvian cuisine.

Cooking Seco De Pollo is a delightful experience, as the aromas of the spices and herbs fill your kitchen. The combination of tender chicken and flavorful sauce can transport you straight to the heart of Peru. Whether enjoyed at a family gathering or a cozy dinner at home, this dish is sure to impress your guests and satisfy your taste buds.

Ingredients (Serves 4-6):

• 2 lbs chicken thighs, bone-in and skinless
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 cup beer or chicha de jora
• 2 cups chicken broth
• Salt to taste
• 2 bay leaves
• 1 tablespoon lime juice
• Cooked rice and beans, for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with half of the chopped cilantro, garlic, lime juice, cumin, paprika, black pepper, and salt. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Sauté Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and green bell pepper, sautéing until the onion becomes translucent (about 5 minutes). Then, add the diced carrot and continue cooking for another 3-4 minutes until the vegetables are slightly softened.
3. Brown the Chicken: Add the marinated chicken thighs to the pot, browning them on all sides for about 5-7 minutes. This step enhances the flavor of the chicken and adds depth to the stew.
4. Add Liquids and Simmer: Pour in the beer or chicha de jora, scraping the bottom of the pot to release any browned bits. Then, add the chicken broth and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 40-50 minutes, or until the chicken is tender and fully cooked.
5. Finish and Serve: Once the chicken is cooked, remove the bay leaves and stir in the remaining chopped cilantro. Adjust seasoning with salt if necessary. Serve the Seco De Pollo hot over cooked rice and beans, allowing the flavorful sauce to soak into the rice.

Extra Tips:

When making Seco De Pollo, feel free to customize the recipe by adding your favorite vegetables like potatoes or peas for extra nutrition.

Additionally, if you prefer a thicker sauce, you can remove the chicken once it’s cooked, and simmer the sauce uncovered for a few more minutes until it reduces.

Finally, consider serving this dish with avocado slices or a simple side salad to balance the richness of the stew. Enjoy your culinary adventure into traditional Peruvian flavors!

Seco De Res (Beef Stew)

Seco de Res is a traditional Peruvian beef stew that embodies the rich flavors of the Andes. This dish is influenced by the fusion of Indigenous and Spanish culinary traditions, resulting in a hearty and aromatic meal. The primary ingredient, beef, is slow-cooked with a variety of spices, herbs, and vegetables, allowing the flavors to meld beautifully. The use of cilantro gives this stew its signature green color and fresh taste, making it a favorite among many Peruvians.

Cooking Seco de Res isn’t only about the ingredients, but also about the method. The slow cooking process allows the beef to become tender while absorbing the rich flavors of the spices and herbs. Traditionally served with rice and beans, this dish is perfect for family gatherings or special occasions, providing warmth and comfort with every bite.

Ingredients (serving size: 4-6 people)

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes
• 1 cup fresh cilantro, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup beer (preferably a light lager)
• 1 cup beef broth
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 red bell pepper, diced
• 1 tablespoon aji amarillo paste (or to taste)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the beef cubes with half of the chopped cilantro, minced garlic, aji amarillo paste, cumin, paprika, salt, and pepper. Mix well to guarantee the beef is evenly coated in the marinade. Cover and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
2. Sear the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the marinated beef in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and red bell pepper. Sauté for about 5 minutes, or until the onions become translucent. Add the sliced carrots and cook for an additional 3 minutes.
4. Deglaze the Pot: Pour in the beer and scrape the bottom of the pot to release any browned bits. This will add depth to your stew. Allow the beer to simmer for a couple of minutes.
5. Add Broth and Beef: Return the seared beef to the pot, along with the beef broth. Stir to combine all the ingredients, then bring the mixture to a boil.
6. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add water or more broth if the stew becomes too thick.
7. Add Potatoes: About 30 minutes before the stew is done, add the diced potatoes to the pot. Cover and continue to simmer until the potatoes are fork-tender.
8. Finish with Cilantro: Once the beef and vegetables are cooked through, stir in the remaining chopped cilantro. Adjust seasoning with salt and pepper if necessary.
9. Serve: Serve the Seco de Res hot, accompanied by rice and lime wedges on the side for an extra burst of flavor.

Extra Tips

For an even richer flavor, consider adding a few bay leaves or a dash of Worcestershire sauce to the stew while it simmers. You can also customize the vegetables according to your preference; peas or corn can be great additions.

Make sure to taste as you go and adjust the seasoning for a perfect balance. Leftovers can be stored in the fridge for a couple of days and taste even better the next day as the flavors continue to develop.

Seco De Pescado (Fish Stew)

Seco de pescado, a traditional Peruvian fish stew, is a delightful dish that showcases the rich culinary heritage of Peru. This flavorful stew is characterized by its vibrant green sauce, which is made from fresh herbs like cilantro and parsley, along with a medley of spices that bring the fish to life.

The dish is often served with rice and is perfect for sharing with family and friends, making it a staple in Peruvian households. The combination of tender fish, aromatic vegetables, and a zesty sauce makes seco de pescado a must-try for anyone looking to explore the diverse flavors of Peruvian cuisine.

The preparation of this dish is straightforward and allows the natural flavors of the ingredients to shine through. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of creating a delicious and authentic Peruvian fish stew.

Ingredients (Serves 4-6):

• 2 lbs white fish fillets (such as tilapia or snapper)
• 1 cup fresh cilantro, packed
• 1/2 cup fresh parsley, packed
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1-2 green chili peppers, chopped (adjust to taste)
• 1 cup fish or vegetable broth
• 1/2 cup of beer (optional)
• 2 medium tomatoes, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 medium potatoes, peeled and diced (optional)
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Green Sauce: In a blender, combine the cilantro, parsley, green chili peppers, and half of the chopped onions. Add a splash of water to help blend the ingredients smoothly. Blend until you achieve a vibrant green sauce. Set aside.
2. Cook the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the remaining chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional minute until fragrant.
3. Add Tomatoes and Spices: Stir in the chopped tomatoes, cumin, paprika, salt, and pepper. Cook this mixture for about 5-7 minutes until the tomatoes soften and break down, creating a sauce-like consistency.
4. Incorporate the Green Sauce: Pour the prepared green sauce into the pot with the tomato mixture, stirring to combine all the ingredients. Allow it to simmer for about 3-4 minutes, allowing the flavors to meld together.
5. Add the Fish and Broth: Gently place the fish fillets into the pot, making sure they’re submerged in the sauce. Pour in the fish or vegetable broth, and if using, the beer. Bring the mixture to a gentle simmer.
6. Cook the Stew: If you’re adding potatoes, fold them into the stew now. Cover the pot and let it simmer on low heat for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Taste and adjust the seasoning as needed.
7. Serve: Once the stew is ready, ladle it into bowls and serve with lime wedges on the side for squeezing over the top. Enjoy with a side of rice to soak up the delicious sauce.

Extra Tips:

For a richer flavor, consider marinating the fish in lime juice, salt, and pepper for about 30 minutes before cooking. This will enhance the taste and add a zesty kick to the dish.

Additionally, feel free to mix in other seafood like shrimp or mussels for a more diverse seafood experience. Remember, the key to a great seco de pescado lies in the freshness of the herbs and the quality of the fish, so choose the best ingredients available for the best results.

Seco De Champiñones (Mushroom Stew)

Seco de Champiñones is a delightful Peruvian stew that showcases the earthiness of mushrooms combined with a rich, flavorful sauce. This vegetarian version of the traditional Seco dish transforms hearty mushrooms into a luscious meal, perfect for those who appreciate the depth of flavor that comes from using fresh ingredients and aromatic herbs.

The vibrant green sauce made from cilantro, onions, and spices lends a unique taste that elevates the mushrooms, making this dish a favorite among both vegetarians and mushroom lovers alike.

This comforting stew isn’t only delicious but also easy to prepare, making it an excellent choice for family dinners or casual gatherings. Serve it alongside a bed of fluffy rice or with warm bread to soak up the flavorful sauce. The combination of the tender mushrooms and the vibrant sauce creates a dish that’s sure to impress your guests and satisfy your taste buds.

Ingredients (serves 4-6):

• 1 lb (450g) fresh mushrooms, sliced
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 cup vegetable broth
• 1 cup tomato puree
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon vinegar (white or red)
• 1-2 green chilies, chopped (optional for heat)

Cooking Instructions:

1. Prepare the Ingredients: Before starting, wash and slice the mushrooms, chop the onion, garlic, cilantro, and chilies if using. Having all ingredients ready will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, stirring frequently until the onions become translucent and fragrant, about 5 minutes. This step builds a flavorful base for the stew.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot, stirring to combine. Cook for about 8-10 minutes until the mushrooms start to release their moisture and become tender. This helps develop the flavor of the mushrooms.
4. Blend the Sauce: In a blender, combine the chopped cilantro, vegetable broth, tomato puree, cumin, paprika, vinegar, and any additional chilies. Blend until smooth. This vibrant sauce will give the stew its signature flavor.
5. Combine and Simmer: Pour the blended sauce over the sautéed mushrooms in the pot. Stir to combine and season with salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 20-25 minutes, allowing the flavors to meld together.
6. Adjust Seasoning: Taste the stew before serving and adjust the seasoning as necessary. If you prefer a spicier kick, you can add more chopped chilies or a dash of hot sauce.
7. Serve: Once the stew is ready, serve it hot over a bed of rice or with crusty bread. Garnish with additional cilantro if desired.

Extra Tips:

For an extra layer of flavor, consider marinating the mushrooms in a mixture of lime juice and spices for about 30 minutes before cooking. This can enhance their taste and tenderness.

Additionally, feel free to experiment with the type of mushrooms used; a mix of shiitake, portobello, and cremini can add varying textures and flavors. If you’re looking for a heartier stew, adding chickpeas or other legumes can also provide a satisfying protein boost.

Seco De Verduras (Vegetable Stew)

Seco De Verduras is a delightful Peruvian vegetable stew that celebrates the rich flavors of the Andes while providing a healthy and hearty meal. This dish is perfect for vegetarians and those looking to enjoy a wholesome meal packed with nutrients. Traditionally, seco is made with meat, but this version focuses on a medley of vibrant vegetables, making it both colorful and nutritious.

The combination of herbs, spices, and fresh vegetables creates a comforting stew that’s sure to please everyone at the table. Preparing Seco De Verduras is a straightforward process that involves sautéing vegetables and simmering them in a savory sauce. The use of cilantro and spices gives this dish its signature flavor, making it a favorite among those who enjoy traditional Peruvian cuisine.

Serve this stew with rice or crusty bread to soak up the delicious sauce, and enjoy a taste of Peru right in your home.

Ingredients (serving size: 4-6 people)

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 bell pepper (red or yellow), diced
• 2 medium carrots, sliced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 cup vegetable broth
• 1 bunch cilantro, chopped (reserve some for garnish)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and sauté for another minute until fragrant. This step forms the flavorful base of your stew.
2. Add the Vegetables: Incorporate the diced bell pepper, sliced carrots, and zucchini into the pot. Stir well and cook for about 5-7 minutes until the vegetables start to soften. This allows the vegetables to release their flavors and enhances the overall taste of the stew.
3. Mix in the Green Beans and Corn: Add the trimmed green beans and corn kernels to the pot. Stir to combine, and let them cook for an additional 3-4 minutes. This adds additional texture and color to the dish.
4. Add Tomatoes and Spices: Stir in the diced tomatoes, vegetable broth, ground cumin, paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.
5. Incorporate Cilantro: Once the vegetables are tender, stir in the chopped cilantro. Allow the stew to cook for another 5 minutes. This step adds a fresh herbal flavor that’s characteristic of Seco De Verduras.
6. Serve and Garnish: Remove the pot from heat and taste for seasoning, adjusting salt and pepper as needed. Serve the stew hot, garnished with additional cilantro if desired. Enjoy with rice or bread on the side.

Extra Tips

For an added depth of flavor, consider marinating the vegetables with some of the spices and a splash of lime juice before cooking. This enhances the taste even further.

You can also customize the vegetables based on what’s in season or what you have on hand; just keep the cooking times in mind. Don’t hesitate to add other ingredients like sweet potatoes or chickpeas for added texture and nutrition.

Finally, if you prefer a thicker stew, you can mash a portion of the vegetables or add a cornstarch slurry towards the end of cooking.

Seco De Cerdo (Pork Stew)

Seco De Cerdo is a traditional Peruvian dish that brings the vibrant flavors of the Andes to your table. This hearty pork stew is infused with a rich blend of spices, fresh herbs, and a touch of beer, making it a favorite among families and friends alike. The use of cilantro gives it a characteristic green hue and a fresh, aromatic flavor that sets it apart from other stews.

Perfect for gatherings, this dish is sure to impress your guests with its bold and delightful taste. Cooking Seco De Cerdo isn’t only about the ingredients but also about the love and tradition that goes into it. While the recipe may seem like it has many steps, it’s quite straightforward and allows for flexibility, so you can adjust the heat and flavors according to your preference.

Serve it alongside rice or potatoes, and you have a complete meal that will transport you straight to Peru.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 cup cilantro, chopped
• 1 cup beer (preferably a light lager)
• 2 cups beef broth
• 2 medium carrots, sliced
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 bay leaf

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the pork cubes with half of the chopped cilantro, cumin, paprika, salt, and pepper. Mix well and let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Sear the Pork: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated pork in batches, ensuring not to overcrowd the pot. Sear the pork until browned on all sides, about 5-7 minutes. Remove the pork and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Sauté for about 5 minutes until the onions are translucent. This step builds a flavorful base for the stew.
4. Deglaze the Pot: Pour in the beer and scrape the bottom of the pot with a wooden spoon to release any browned bits stuck to the bottom. This adds depth to the flavor of the stew.
5. Combine Ingredients: Return the browned pork to the pot, along with the beef broth, sliced carrots, diced bell pepper, bay leaf, and the remaining cilantro. Stir well to combine all ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours or until the pork is tender and the flavors have melded together, stirring occasionally.
7. Adjust Seasoning: After cooking, taste the stew and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.
8. Serve: Ladle the Seco De Cerdo into bowls and serve hot, accompanied by rice or boiled potatoes for a complete meal.

Extra Tips:

For an even richer flavor, consider adding a splash of red wine along with the beer during the deglazing step. If you prefer a bit of heat, you can throw in a finely chopped jalapeño or aji pepper while sautéing the vegetables.

This dish can also be made ahead of time and tastes even better the next day as the flavors continue to develop. Don’t forget to garnish with some extra fresh cilantro before serving for an added touch of freshness!

Seco De Quinoa (Quinoa Stew)

Seco de Quinoa is a delightful Peruvian dish that combines the nutritional powerhouse of quinoa with a medley of vegetables and flavorful spices. This stew isn’t only a great vegetarian option but also encapsulates the essence of traditional Peruvian cuisine with its unique blend of ingredients.

The combination of quinoa with herbs and spices creates a hearty meal that’s perfect for any occasion, whether it be a family dinner or a gathering with friends.

In this recipe, we’ll highlight the vital steps to prepare Seco de Quinoa, guaranteeing that you capture the rich flavors and textures that this dish is known for. Quinoa serves as an excellent base, soaking up the savory broth while providing a nutty flavor and a satisfying bite.

With fresh vegetables and aromatic spices, this stew is both delicious and nutritious, making it an ideal choice for those looking to explore Peruvian cooking.

Ingredients (serving size: 4-6 people):

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 2 medium tomatoes, chopped
• 2 cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Quinoa: Begin by rinsing the quinoa under cold water to remove any bitterness. Drain and set aside. This step is essential as it helps to enhance the flavor of the quinoa, making it more palatable.

2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes translucent.

Next, add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant. This step builds the foundational flavors of the stew.

3. Add Vegetables: Stir in the diced bell pepper and chopped tomatoes. Cook for about 5 minutes until the vegetables begin to soften. This will add depth to the stew and create a colorful base for your dish.

4. Incorporate Spices: Sprinkle in the cumin, paprika, and oregano. Stir well to combine the spices with the vegetable mixture, allowing them to toast slightly for about 1 minute. This helps to release their vital oils and enhances the overall flavor profile of the stew.

5. Combine Quinoa and Broth: Add the rinsed quinoa to the pot along with the vegetable broth. Stir well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa is cooked and absorbs the liquid. This is where the quinoa will soak up all the delicious flavors from the broth and spices.

6. Incorporate Remaining Vegetables: After the quinoa is cooked, stir in the corn kernels and green beans. Cook for an additional 5 minutes until the vegetables are tender.

This step guarantees that every bite is filled with vibrant textures and nutrients.

7. Season and Serve: Taste the stew and season with salt and pepper as desired. Once seasoned, remove from heat and serve hot, garnished with freshly chopped cilantro and lime wedges on the side.

This final touch adds brightness and freshness to the dish.

Extra Tips: When preparing Seco de Quinoa, feel free to customize the vegetables based on what you have available or in season. Adding ingredients such as zucchini or carrots can enhance the stew’s nutritional value and flavor.

Additionally, for a spicier kick, consider incorporating diced jalapeños or a sprinkle of chili powder. Finally, letting the stew sit for a few minutes after cooking before serving allows the flavors to meld together beautifully. Enjoy your culinary journey into Peruvian cuisine!

Seco De Garbanzos (Chickpea Stew)

Seco de Garbanzos is a hearty and flavorful Peruvian chickpea stew that showcases the rich culinary traditions of Peru. This dish combines the earthiness of chickpeas with a delightful blend of spices, herbs, and vegetables, making it a perfect choice for a comforting meal. The stew is often enjoyed with rice or crusty bread, allowing you to soak up the delicious sauce.

This recipe isn’t only easy to prepare but also packed with nutrition. Chickpeas are an excellent source of protein and fiber, making this dish a healthy option for families. The vibrant colors and aromatic spices will fill your kitchen with enticing aromas, making it a delightful experience for both the cook and those who gather around the table to enjoy the meal.

Ingredients (Serves 4-6)

• 1 cup dried chickpeas (or 2 cans, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 1 cup vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 bay leaf
• 1 tablespoon vinegar (red or white)

Cooking Instructions

1. Prepare the Chickpeas: If using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse them before cooking. Place the soaked chickpeas in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 1 hour, or until tender. If using canned chickpeas, simply drain and rinse them before use.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the vegetables are softened.
3. Add Tomatoes and Spices: Add the diced tomatoes and tomato paste to the pot. Mix well and cook for another 5 minutes, letting the mixture thicken. Then, stir in the cumin, paprika, ground coriander, salt, and pepper, allowing the spices to toast slightly for about 1 minute.
4. Combine with Chickpeas: Add the cooked chickpeas (or the canned chickpeas) to the pot along with the vegetable or chicken broth and the bay leaf. Stir everything together and bring the stew to a gentle simmer.
5. Simmer and Flavor: Cover the pot and let the stew simmer for about 20-30 minutes, allowing the flavors to meld. Stir occasionally and add more broth if the mixture becomes too thick.
6. Finish with Cilantro and Vinegar: Once the stew has reached your desired consistency, stir in the chopped cilantro and vinegar. Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
7. Serve: Ladle the Seco de Garbanzos into bowls and serve hot, accompanied by rice or bread.

Extra Tips

For added depth of flavor, consider incorporating other vegetables such as carrots or zucchini into the stew. You can also adjust the spices according to your preference; for a spicier kick, feel free to add a pinch of cayenne pepper or chopped jalapeños.

If you’re short on time, using canned chickpeas considerably reduces the preparation time without compromising on flavor. Enjoy experimenting with this dish and make it your own!

Seco De Frijoles (Bean Stew)

Seco de Frijoles is a hearty and flavorful Peruvian bean stew that showcases the rich culinary traditions of Peru. This dish combines tender beans with a variety of fresh vegetables, herbs, and spices, resulting in a comforting and nutritious meal perfect for any occasion. Traditionally, this recipe may include meat, but it can easily be adapted to vegetarian preferences by simply omitting the meat or using plant-based protein alternatives.

The secret to an exceptional Seco de Frijoles lies in the use of fresh herbs, particularly cilantro, which imparts a vibrant green color and a rejuvenating flavor to the stew. The dish is typically served with rice or crusty bread, making it a filling option for lunch or dinner. With its warm and inviting taste, Seco de Frijoles is sure to become a favorite in your household.

Ingredients (Serves 4-6)

• 2 cups of dried beans (preferably black or pinto), soaked overnight
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, chopped
• 2 medium tomatoes, diced
• 1 carrot, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon chili powder (adjust to taste)
• 4 cups vegetable broth or water
• 1 bunch of fresh cilantro, chopped (reserve some for garnish)
• Salt and pepper to taste
• Optional: cooked meat (chicken or beef), diced

Cooking Instructions

1. Prepare the Beans: Start by soaking the dried beans overnight in plenty of water. This step helps to soften the beans and reduces cooking time. The next day, drain and rinse the beans before cooking.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until they become translucent. Then, add the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes until fragrant.
3. Add Tomatoes and Carrots: Stir in the diced tomatoes and carrots, allowing them to cook for about 5 minutes until the tomatoes start to break down and release their juices.
4. Season the Mixture: Sprinkle in the ground cumin, paprika, and chili powder. Mix well and let the spices toast for 1-2 minutes, enhancing their flavors and aromas.
5. Incorporate the Beans and Broth: Add the soaked and drained beans to the pot, followed by the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more liquid if necessary.
6. Finish with Cilantro: Once the beans are tender, stir in the chopped cilantro and season the stew with salt and pepper to taste. If you’re using cooked meat, add it at this stage to warm through.
7. Serve: Ladle the Seco de Frijoles into bowls and garnish with additional cilantro. Serve hot with rice or crusty bread on the side.

Extra Tips

When preparing Seco de Frijoles, feel free to customize the ingredients based on what you have on hand. You can add other vegetables such as zucchini or bell peppers for added nutrition and flavor.

If you prefer a creamier texture, consider mashing some of the beans once they’re cooked, or adding a splash of coconut milk for a unique twist. Always taste as you go to adjust the seasoning to your liking, ensuring your stew is perfectly balanced. Enjoy your cooking adventure!

Seco De Pollo Con Arroz (Chicken With Rice)

Seco de Pollo con Arroz is a delightful Peruvian dish that combines tender chicken with a rich, flavorful sauce made from coriander, garlic, and spices. This comforting meal is often served with a side of fluffy rice, making it a staple in many Peruvian households. The vibrant colors and aromatic flavors come together to create a dish that’s as pleasing to the eye as it’s to the palate.

Whether you’re entertaining guests or enjoying a family dinner, this traditional dish is sure to impress.

Cooking Seco de Pollo con Arroz involves a few steps, but the process is straightforward and rewarding. The key to achieving the perfect flavor lies in marinating the chicken and allowing the sauce to develop a deep, robust taste. This recipe serves 4-6 people, making it perfect for gatherings or meal prepping for the week. With a little preparation and the right ingredients, you can create an authentic Peruvian experience in your own kitchen.

Ingredients (Serves 4-6):

• 2 lbs chicken (cut into pieces)
• 1 cup fresh cilantro (packed)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 medium tomatoes (chopped)
• 1 cup chicken broth
• 1 cup beer (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon black pepper
• Salt to taste
• 2 cups long-grain rice
• 4 cups water
• 1 bay leaf
• Fresh cilantro (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with minced garlic, cumin, paprika, black pepper, and salt. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse into the meat.
2. Prepare the Sauce: In a blender, add the fresh cilantro, chopped tomatoes, and half a cup of chicken broth. Blend until smooth to create a vibrant green sauce.
3. Sauté the Onion: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step builds the base flavors for the dish.
4. Brown the Chicken: Add the marinated chicken pieces to the pot and cook until browned on all sides, about 7-10 minutes. This step helps to seal in the juices and adds depth to the flavor.
5. Combine and Simmer: Pour the blended cilantro sauce over the browned chicken and stir to combine. Add the remaining chicken broth and beer (if using). Bring the mixture to a simmer, reduce the heat, cover, and let it cook for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.
6. Cook the Rice: While the chicken is cooking, prepare the rice. In a separate pot, bring 4 cups of water to a boil. Add the rice, bay leaf, and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fluffy and the water is absorbed.
7. Serve: Once the chicken is tender and the sauce is thickened, taste and adjust seasoning if needed. Serve the Seco de Pollo over a bed of rice, and garnish with fresh cilantro.

Extra Tips:

For an extra layer of flavor, consider adding a splash of lime juice to the sauce just before serving. This will brighten up the dish and enhance the freshness of the cilantro.

Additionally, using bone-in, skin-on chicken can add more richness to the sauce, but feel free to use your preferred chicken cuts. If you’re looking for a spicier kick, you can also include diced jalapeños or a dash of hot sauce to the marinade.

Enjoy your cooking adventure and the delightful flavors of Peru!

Seco De Mariscos (Seafood Stew)

Seco De Mariscos is a delightful and zesty seafood stew that embodies the rich culinary traditions of Peru. This dish is known for its vibrant flavors, combining fresh seafood with a fragrant herb sauce made from cilantro and spices. The stew is typically served with rice or potatoes, making it a hearty meal that’s perfect for gatherings or family dinners.

Its preparation showcases the wonderful ingredients that Peru has to offer, emphasizing both the ocean’s bounty and the country’s diverse flavors.

To create a truly authentic Seco De Mariscos, it’s vital to use high-quality, fresh seafood such as shrimp, mussels, and fish. The key to this dish lies in the preparation of the sauce, which is infused with a unique blend of spices and aromatic herbs. With a bit of time and care, you can create a dish that will impress your family and friends and transport them to the coastal regions of Peru.

Ingredients (Serves 4-6)

• 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) white fish fillets (such as tilapia or cod), cut into chunks
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup fresh cilantro leaves, packed
• 1 cup fish stock (or seafood broth)
• 1 cup canned diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper, to taste
• Lime wedges, for serving
• Cooked rice or boiled potatoes, for serving

Cooking Instructions

1. Prepare the Herb Sauce: In a blender, combine the fresh cilantro leaves, garlic, cumin, paprika, chili powder, and a pinch of salt. Blend until you achieve a smooth paste. This vibrant herb sauce will be the foundation of your stew, so verify it’s well mixed.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant. Adding the onion first allows it to soften and release its flavor into the oil.
3. Incorporate the Sauce: Once the onions are ready, add the prepared herb sauce to the pot. Stir it in and cook for an additional 2-3 minutes, allowing the flavors to meld together. This step helps to deepen the flavor profile of the stew.
4. Add the Tomatoes and Stock: Pour in the canned diced tomatoes along with their juices and the fish stock. Stir well, bringing the mixture to a gentle simmer. This liquid will create the base of your stew, providing moisture and flavor to the seafood.
5. Add the Seafood: Gently add the shrimp, mussels, and fish chunks to the pot. Make sure they’re evenly distributed in the sauce. Cover the pot and let it simmer for about 10-15 minutes, or until the seafood is cooked through and the mussels have opened. This step is vital as it allows the seafood to absorb the rich flavors of the stew.
6. Season and Serve: Once the seafood is fully cooked, taste the stew and adjust seasoning with salt and pepper as needed. Serve hot, garnished with lime wedges, alongside cooked rice or boiled potatoes to soak up the delicious sauce.

Extra Tips

When making Seco De Mariscos, using fresh and high-quality seafood is vital for the best flavor. If you can, source your ingredients from local fish markets or grocery stores with a good reputation for freshness.

Additionally, feel free to experiment with different types of seafood based on availability and personal preference—squid, clams, or octopus can be excellent additions.

Finally, letting the stew rest for a few minutes before serving allows the flavors to continue melding, making the dish even more delicious. Enjoy your culinary journey through Peru!

Seco Con Plátanos (Stew With Plantains)

Seco Con Plátanos is a traditional Peruvian dish that beautifully showcases the rich flavors and vibrant ingredients of Peruvian cuisine. This hearty stew features tender meat, usually beef or lamb, slow-cooked to perfection in a flavorful sauce inspired by cilantro and spices. The addition of ripe plantains adds a comforting sweetness that balances the savory elements of the stew, making it a beloved comfort food in many households.

Cooking Seco Con Plátanos is an experience that brings together the aromas of fresh herbs and spices, creating a dish that’s both satisfying and delightful. It’s perfect for family gatherings or special occasions, and it pairs wonderfully with rice or crusty bread. Whether you’re looking to explore traditional Peruvian flavors or simply want to enjoy a delicious stew, Seco Con Plátanos is sure to impress.

Ingredients (Serves 4-6)

• 2 lbs beef (chuck or brisket), cut into cubes
• 1 cup fresh cilantro, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 cups beef broth
• 1 cup beer (preferably a light lager)
• 2 tablespoons vegetable oil
• 2 ripe plantains, peeled and sliced
• 1 bay leaf
• Salt, to taste
• Optional: lime wedges and additional cilantro for garnish

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the cubed beef with the chopped cilantro, minced garlic, cumin, paprika, black pepper, and a pinch of salt. Mix well, cover, and let it marinate in the refrigerator for at least 1 hour, or ideally overnight. This step enhances the flavor of the meat and allows the spices to penetrate deeply.
2. Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef in batches, browning it on all sides. This step creates a rich crust on the meat that will add depth to the stew. Remove the browned beef and set it aside.
3. Sauté the Onions: In the same pot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Scrape the bottom of the pot to incorporate any browned bits from the beef. This adds additional flavor to the stew.
4. Combine Ingredients: Return the browned beef to the pot and pour in the beer and beef broth. Add the bay leaf and stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the beef is tender.
5. Add Plantains: When the beef is almost done, carefully add the sliced plantains to the stew. Cook for an additional 20-30 minutes, uncovered, until the plantains are soft and the sauce has thickened slightly. Stir occasionally to confirm the plantains don’t stick to the bottom of the pot.
6. Taste and Adjust: Before serving, taste the stew and adjust the seasoning with additional salt if needed. Remove the bay leaf and discard.
7. Serve: Ladle the Seco Con Plátanos into bowls and garnish with lime wedges and extra cilantro if desired. Serve hot, accompanied by rice or crusty bread to soak up the delicious sauce.

Extra Tips

When cooking Seco Con Plátanos, feel free to customize the dish by adding vegetables such as carrots or bell peppers for added texture and flavor. If you prefer a thicker stew, you can mash some of the plantains into the sauce as it cooks.

For an even richer flavor, you can add a splash of white vinegar or a touch of soy sauce during the cooking process. Finally, be sure to allow the stew to rest for a few minutes before serving; this helps the flavors meld together beautifully. Enjoy your culinary journey into traditional Peruvian cuisine!