INGREDIENTS

For the beef stew:

• 72 oz (2 kg) of short rib beef
• 2 onions, chopped
• 3 tablespoons aji panca paste (red pepper)
• 3 tablespoons ají amarillo paste (yellow pepper)
• 1 tablespoon crushed garlic
• 1/2 cup chicha de jora (corn beer)
• 1 zapallito loche (pumpkin)
• 2 large carrots, sliced
• Salt and pepper to taste
• 2 tablespoons cilantro, to garnish

For the beans:

• 500 grams canario beans
• 1 onion, chopped
• Garlic seasoning
• 3 tablespoons aji amarillo paste
• 2 tablespoons aji panca paste
• Salt and pepper to taste

METHOD

1. Prepare the beef stew: The day before preparation, marinate the beef short ribs with the other ingredients. Let it rest overnight. The next day, in a large pot, fry the onion, garlic, and the chili pepper paste until fragrant. Season well. Add the marinated beef short ribs along with the zapallito loche. Pour in some boiling water and let it cook for 40 minutes. Then add the sliced carrots and cook for an additional 10 minutes. Once done, sprinkle with chopped cilantro before serving.

2. Prepare the Beans: Soak the canario beans in water overnight. The next day, change the water and bring the beans to a boil. Once boiling, discard the water and set the beans aside. In a pressure cooker, add the chopped onion, garlic, aji amarillo and aji panca paste, frying everything until well cooked. Then, add the soaked beans and mix everything together. Seal the pressure cooker and cook for 40 minutes.

3. Serving the Seco Norteño: Start by placing a serving of rice on one side of the plate. Next, add a layer of the prepared beans beside the rice. Finally spoon the finished Seco Norteño (beef short rib stew) over the beans.

We recommend serving with a generous portion of ensalada criolla (Peruvian creole salad) on the side, as well as some crispy yuca frita (fried cassava) for the perfect touch.

Makes 6 Servings!