Ecuadorian Beef Seco with Coffee and Naranjilla, served with Creamy Achiote Hominy

Instructions

1. 1

   1. Season the beef with 1 teaspoon of the salt, black pepper, cumin, and half of the achiote. Mix well and let it rest for 10 minutes while you prepare the sofrito.

2. 2

   2. In a wide heavy pot, heat the vegetable oil over medium-high heat. Brown the beef in batches for 6 to 8 minutes, turning to sear all sides. Remove and set aside.

3. 3

   3. In the same pot, lower to medium heat and add the red onion, garlic, and green bell pepper. Cook for 5 minutes until softened. Add the chopped tomato, dried oregano, and the remaining achiote; cook 4 minutes more until a fragrant sofrito forms.

4. 4

   4. Return the beef to the pot. Add the naranjilla pulp, strong brewed coffee, beef broth, panela, half of the culantro, and the parsley. Stir, bring to a gentle boil, then partially cover.

5. 5

   5. Cook the seco over low heat for 75 minutes, stirring occasionally, until the beef is very tender and the sauce thickens slightly. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325 °F / 165 °C for 90 minutes.

6. 6

   6. While the beef cooks, make the creamy hominy. In a medium saucepan combine the cooked hominy, milk, butter, and 1/2 teaspoon salt. Cook over medium-low heat for 8 minutes, stirring so it absorbs flavor.

7. 7

   7. Add the crumbled fresh cheese to the hominy and stir for 2 to 3 minutes until creamy but not dry. Adjust salt if needed and keep warm.

8. 8

   8. When the seco is ready, taste and adjust with the remaining salt if needed. Turn off the heat and add the rest of the chopped culantro to brighten the sauce.

9. 9

   9. Serve a generous portion of creamy achiote hominy on each plate and spoon the beef with plenty of naranjilla-coffee sauce over or beside it. Serve hot.