El Dry of chavelo It is a typical dish of Peru, specifically from the region of Piura (a Peruvian department located in the northwest of the country. It is the most populous city in the territory, which was founded by Francisco Pizarro on August 15, 1532) where it is considered the most characteristic seco of its popular Peruvian cuisine.
Before, the dish was already called dry, but it was since the Spaniards arrived in Peru that they added the name of Chavelo from Piura, qualifier for one of the ports through which the slaves entered and then continued on foot until they reached the capital, being waited by the Spaniards for their respective sale. It is for this reason that certain african characteristics, because the banana and other ingredients in the recipe are linked to this black culture.
Also, no matter the offspring, The Seco de Chavelo from Piura is National dish Peruvian that represents the particular tastes of this nation and its community. Similarly, it can be seen that in most cases this dry is taken as a main course, since it contains ingredients that are easy to acquire, elaborated or cultivated in the region or with ingredients identified by the inhabitants of the country as special or correct for the preparation.
Recipe of Seco de Chávelo from Piura
Ingredients
- 600 gr of beef
- 8 green plantains or plantains
- 3 cloves of garlic cut into slices
- 2 onions, sliced
- 4 tablespoons hot pepper paste
- 1 teaspoon of ají panca or hot paprika
- 100 gr of cancha corn or toasted corn
- 1 onion julienne
- 1 lemon pepper cut into slices
- ¼ hot peppers or cayenne
- 3 ripe lemons
- ¼ cup coriander leaves
- 1 cup of chicha de jora
- Lettuce cut into julienne strips to taste
- Salt and pepper to taste
The materials to use
- Knife
- tenedor
- Absorbent paper
- Kitchen towels
- Skillet
- Tongs
- Mortar
Preparation
The recipe starts with preparation of jerky. For this, you need to chop the meat into fairly thin strips. Then add enough salt and oil to make it sealed and cured. Continue to take them to a cool place so that dry for a whole day.
As the day passed, start cooking. In a frying pan, add a little oil and let it heat up very well. Add the pieces of meat fillet, previously cured and fry them completely. When these have already gilded, hit them with a stone or kitchen hammer so that they soften
Then remove them from the pan and cut them into smaller pieces. reserve them
Next, peel the bananas and cut into slices one finger thick. Put enough oil in a frying pan and take them to fry. When they have turned dark or golden, remove them and drain on absorbent paper or a rack. When they are dry, place them in a mortar and crush them. Also, save them.
Grab the pan again and have a medium-low flame to make the dressing. Sauté the onion and garlic for a few minutes. Before these two brown, add the tomato, chili, oregano, cumin, and salt and pepper to taste. Let cook for five minutes.
When the time is up, add the meat and the chicha jora. Let cook slowly for a few more minutes until keep fluids to a minimum.
When we already have a moist mixture, but not excessively, turn off the flame and serve the portions corresponding to the recipe on each plate. Don't forget to sprinkle some lettuce and chopped coriander. Serve with potatoes and other sauces, such as salsa criolla or cancha serrana.
Advice and suggestions
Although you are a connoisseur of this dish and the art of preparing it, and you only require a helps to achieve the total success of the recipe in terms of flavor and presentation of the dish, or if you are simply a new cook who wants to delve into the delicious and unique flavors of Peru, with the following suggestions and recommendations, You will find the drive and the response to your artistic process within the kitchen.
- When going to the market you have to select some very good quality green bananas so that the dish is well prepared
- The meat must be first quality and the cuts should be thick and without gaps
- The type of cooking banana must not have juice, for this reason it is given the name of dry
- Banana should be used because it has a neutral taste that combines perfectly with salty and sweet foods and above all, with fatty foods, since it is usually consumed fried
- If in a possible case, we do not have chicha jora, it can be replaced by beer or wine
- When serving you should mix the meat well with the plantain and coriander. Since the banana will be in charge of absorb the juices and flavors
- In case you don't have time to cure the meat, you can use the same in your fresh and natural state, following the same steps of the recipe
Places of consumption of the dish
El Seco de Chavelo from Piura It is a dish that is served on Peruvian holidays or at Sunday lunches or dinners where family and friends gather to taste and remember the culinary heritage.
In turn, it is a dish that is exposed within the menu of both local restaurants and big food chains throughout the country and in Latin America, all with the vision of reaching more people with its intense flavor and awakening the appetizing feeling of each person.
Presentation of Seco de Chávelo from Piura
El Seco de Chavelo from Piura, depending on the cases, is served to pick mode, which is prepared with green bananas cooked in salt water or grilled, which are then kneaded by hand or crushed very well in a mortar.
The dough can be accompanied with roast beef or jerky (the jerky or salty meat is dried in the sun, air or smoke) being its main ingredient the jerky whose technique is to ensure that the mixture of the meat is integrated with enough salt, in order to achieve its conservation in the time and its subsequent exposure to the open air.
This plate is used as main menu in Peruvian food along with dressings of garlic, tomato, onion and like all dry ones with an acid ingredient, in this case a good drink such as chicha de jora. In turn, it can be accompanied with cooked potatoes, rice and various sauces, meats can also be replaced by seafood or raw or cooked fish.
Nutritional value
The meat together with the bananas, provide good doses of iron and zinc, two essential minerals that help strengthen the immune system.
Iron stimulates the proper production of Red blood cells and zinc helps your body to heal burns and wounds.
