Beef Seco with Chicha de Jora and Roasted Figleaf Gourd over Hominy Tigrillo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the figleaf gourd on a tray, coat it with 1 tablespoon achiote oil, a pinch of salt, and pepper, and roast for 25 minutes until tender with golden edges.

2. 2

   While the gourd roasts, season the beef with 1 teaspoon salt, black pepper, and cumin. In a wide pot, heat the remaining 1 tablespoon achiote oil over medium heat and brown the beef for 6 to 8 minutes.

3. 3

   Add the diced onion, garlic, chopped tomato, and red bell pepper. Cook for 8 minutes, stirring, until the vegetables soften and the tomato begins to break down.

4. 4

   Stir in the oregano, panela, and chicha de jora. Cook for 2 minutes so some alcohol evaporates and the flavors concentrate.

5. 5

   Add the beef broth or water. Once it boils, lower the heat, partially cover, and cook for 60 to 70 minutes until the beef is very tender and the sauce thickens. Adjust with more salt if needed. At the end, stir in half of the chopped cilantro.

6. 6

   While the seco cooks, boil the green plantain in water with a pinch of salt for 12 to 15 minutes until tender. Drain well.

7. 7

   In a medium skillet or saucepan, melt the butter over medium heat. Add the cooked hominy and boiled plantain. Mash roughly for 3 minutes to combine both textures.

8. 8

   Add the roasted figleaf gourd, milk, and fresh cheese. Cook and mix for 4 to 5 minutes until you get a moist but structured tigrillo. Add the remaining cilantro and adjust salt.

9. 9

   For the quick pickle, combine the extra red onion with the lime juice, vinegar, and a pinch of salt. Let it rest for 10 minutes and gently squeeze it with clean hands to soften it.

10. 10

    Serve a base of hominy and figleaf gourd tigrillo on each plate, spoon the beef seco with plenty of sauce over it, and finish with the quick pickled onion.