Ecuadorian Minced Beef Seco de Chivo
Seco de Chivo, traditionally a goat stew from the Andean highlands of Ecuador, is transformed here into a boldly flavored and aromatic minced beef rendition that’s perfect for weekday dining or a festive gathering. The dish takes inspiration from the original’s tangy base of naranjilla and beer, simmered down to a rich, well-spiced sauce that tenderizes the meat beautifully. This variation uses ground beef for accessibility while keeping the dish’s signature liveliness through fresh cilantro, garlic, and stewed tomatoes.
Equipment
Large Dutch Oven or Braising Pot
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Blender or Food Processor
Medium mixing bowl
Ingredients
2 tablespoons vegetable oil - preferably sunflower or canola oil for neutral flavor
1 large yellow onion - finely diced
4 cloves garlic - minced
1 pound ground beef (minced beef) - grass-fed ; 80/20 blend for ideal fat content
1 teaspoon cumin - ground ; freshly ground for best flavor
1 teaspoon smoked paprika- 1 cup naranjilla pulp - fresh or frozen (substitute with passionfruit or tamarind if unavailable)
1 cup beer - preferably a light lager or pilsner
1 cup crushed tomatoes - preferably San Marzano for deeper sweetness
½ cup cilantro (coriander) - fresh cilantro leaves ; plus extra for garnish
1 teaspoon kosher salt - adjust to taste- ½ teaspoon black pepper - freshly cracked
Instructions
- Heat the oil in a heavy-bottomed Dutch oven over medium heat. Add the diced onion and sauté for 6–8 minutes until soft and beginning to caramelize slightly — they should turn golden and smell sweet.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
- Add the ground beef and increase heat to medium-high. Break apart the beef with a spoon and cook for 8–10 minutes, or until browned and most of the moisture has evaporated.
- Stir in cumin and smoked paprika, allowing the spices to toast slightly for 1 minute to bloom their flavors.
- Pour in the naranjilla pulp and beer, scraping any browned bits from the bottom of the pan for additional flavor. Simmer for about 5 minutes to reduce slightly.
- Add crushed tomatoes, chopped cilantro, salt, and pepper. Reduce heat to low, cover partially, and cook for 60–70 minutes, stirring occasionally, until the sauce thickens and intensifies in flavor.
- Before serving, taste and adjust seasoning with more salt or a splash of beer if needed to balance acidity. Garnish with additional chopped cilantro.
Notes
- For a vegetarian version, consider substituting the beef with lentils and mushrooms for a rich umami flavor.
- Use tamarind puree as a backup if naranjilla is hard to find in your region — it provides tanginess and balance.
- To deepen the sauce, add a small piece of dark chocolate during the simmering phase — a traditional trick in Andean moles.
Nutrition
Calories: 474kcalCarbohydrates: 26gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 760mgPotassium: 806mgFiber: 8gSugar: 11gVitamin A: 1271IUVitamin C: 28mgCalcium: 73mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
