Recipe courtesy of Maria Lopez

Seco de Cabrito

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 40 min
  • Cook: 1 hr 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Achiote Oil: 

Refrito:

Arroz:

Seco de Cabrito:

Directions

  1. For the achiote oil: Heat the oil and achiote seeds in a saute pan over low heat for 5 minutes. Strain the oil and let cool. Set aside 3 tablespoons for the refrito, and reserve the remaining oil for another use.
  2. For the refrito: Place the peppers, tomatoes, cilantro and onions in a food processor and pulse until blended. Add in 3 tablespoons of the achiote oil and season the mixture with salt and black pepper. Stir everything together and chill until needed. Set aside 1 1/2 cups, and then reserve the rest for another use.
  3. For the arroz: Heat the oil in a pot over medium heat. Add 1/2 cup refrito, achiote powder and turmeric and saute for 2 to 3 minutes. Stir in the rice until evenly coated with the refrito mixture. Stir in the hot chicken stock and bring to a boil. Boil for about 10 minutes, and then reduce the heat to a simmer, cover the pot, and continue to cook the rice for 20 minutes. Chill the rice before serving.
  4. For the seco de cabrito: Place the goat in a large bowl. Make a paste with the cumin and garlic in a small bowl, and then rub this paste evenly through the goat meat. Add 1/4 cup of the refrito to the bowl and coat the meat evenly with it. Add the goat meat to a pressure cooker over high heat and cook with the lid off for 10 minutes. Add the remaining 3/4 cup refrito and the beer. Reduce the heat to low and cook with the pressure cooker lid on for 30 minutes. Release the pressure from the cooker. Make a paste with the achiote powder and 2 tablespoons water in a small bowl. Stir the paste into the meat. Bring the liquid to a boil and cook until reduced by half. Stir in the lemon juice, vinegar and cilantro and serve immediately with arroz amarillo.

Cook’s Note

Olive can be substituted for the achiote oil in the refrito.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …