Seco de Cabrito

Cut the goat meat into 150–200 g portions. In a large bowl, combine it with the chicha de jora, minced garlic, aji amarillo paste, aji panka paste, half of the cilantro, cumin, black pepper, and salt. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove the goat meat from the marinade, reserving the marinade. In a heavy pot, heat the oil over medium heat, add the finely chopped red onion, and sauté for 6–8 minutes until softened.

Add the remaining garlic, aji amarillo paste, aji panka paste, and grated loche squash to the onion. Cook for 3–4 minutes, stirring constantly, until the sauce becomes smooth and fragrant.

Place the goat meat pieces in the pot and sear them for 2–3 minutes on each side. Pour in the reserved marinade and bring to a gentle simmer.

Cover the pot and simmer over low heat for 60–75 minutes, turning the meat occasionally, until the goat meat is tender and the sauce has thickened. If the sauce reduces too quickly, add a few spoonfuls of water.

Meanwhile, rinse the rice, cover it with water, bring to a boil, then cover and cook over low heat for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes.

Before serving, warm the cooked white beans, taste the sauce and adjust salt as needed, and plate the seco de cabrito together with the rice and beans. Sprinkle with the remaining cilantro.