Today I was feeling like cooking some Peruvian food for lunch. So I cooked some rice and pinto beans first and then I fried some beef. Salt, pepper, a bit of red wine, some Peruvian chili pepper, and cilantro sauce were added while the meat was in the pan to make it absorb all these ingredients and get substantial flavor. After some minutes, when beef has absorbed most of the liquid and just a sort of thick juice is left, it’s ready! As simple as that. Violà & buen provecho!
This dish is called “Seco con frejoles”: the idea is that meat “gets dry” (se seca) by absorbing all the spices and then you add the “frejoles” (beans). Since most of the Peruvian dishes come with rice, it’s an indispensable element here. Also, some people add onions when the beef is getting cooked and in some parts of Peru people use lamb instead of beef. Anyway, it’s quite delicious and if you’re feeling like experimenting with new recipes, you should give “seco de frejoles” both a shot and a bite! YUM!…
PS. I recommend accompanying this dish with red wine, especially Malbec. Also, be careful and use just a small amount of cilantro because it’s quite strong for your stomach!…
