Seco de Chabelo: Northern Peru’s flavorful fusion of beef and plantains

Discover the vibrant, rich flavors of Seco de Chabelo, a traditional meat and plantain dish originating from northern Peru. Bursting with flavor, this dish has a fascinating origin story rooted in the region’s culture and agricultural bounty.

It is the perfect example of how history and culture have shaped the cuisine of the region. The roots of this lesser-known Peruvian dish date back to the Spanish colonization of South America, mixing traditional and new ingredients and methods to create something truly unique.

Seco de Chabelo, also written as ‘seco de chavelo’, is a traditional beef or pork dish from the Piura region of northern Peru, near the border with Ecuador. Plantains are a staple of the Amazon region, and people in this area have developed a dish using them.

Plantains are one of the main fruits grown in the Amazon and Piura regions of Peru, lending a regional flavor to this recipe.

This filling dish is typically made with well-seasoned or salted and dried meat (the word in Spanish is “cecina” – in English we might call it “jerky” – and it is a common way of preserving meat in mostly rural areas of Peru).

The dried meat is then added to a pan with the fried plantains and everything is pounded with a mortar and pestle. The mix is ​​then simmered with tomatoes, chili paste, garlic and onions to make a rich, dry stew.

The plantains, once friends and crushed, add a particular sweetness and consistency to the dish which contrasts (in a positive sense) with the flavor of the meat. Although this typical dish is almost unknown outside Peru, it is one of my favorites and I recommend it to everyone.

Locals take pride in this culinary gem, while foreign tourists are often fascinated by its unique and delicious taste, making Seco de Chabelo a true crowd-pleaser that transcends borders.

Seco de chabelo is generally enjoyed (devoured, at least in my house) as a main course or as a snack.

Alternatives

How about some meat substitutes?

I invite you to expand your culinary horizons by experimenting with different protein options. Seafood or chicken offers a lighter but equally delicious version of the traditional recipe. For a vegetarian version, simply remove the meat altogether and enjoy the plant-based goodness.

What happens if plantains are not available?

As an alternative to plantains, use very unripe bananas: the greener they are, the better. These need to be firm so that they can be fried and mashed easily. Unripe bananas and plantains also have a more delicate flavor, with almost no sweetness, making them a great choice for savory dishes. Also check the frozen foods section at your local supermarket.

The list of ingredients

• Beef – the cornerstone of the dish. Use a good quality sirloin or fillet.
• Salt and pepper – to taste.
• Plantains (platanos): A major influence on the flavor, feel and appearance of this recipe. If you can’t find good plantains, use green bananas which also have a milder flavor and texture and are easier to handle.
• Fry oil
• Chicha de jora, pisco or white tequila – to enhance the flavor profile and aroma by adding subtle depth and complexity. Pisco also adds a bit of Peruvian authenticity.
• Oregano, cumin, red onion and garlic: Add heat, heat and flavor.
• Ají Amarillo pasta and Ají Panca pasta – for spiciness and a delicate fruity taste.
• Tomatoes and peppers: These act as fillers, filling out the plate, but they also add delicious pops of color to the presentation. These also add a bit of tasty richness to the dish.
• Lemon – optional. As a garnish, this citrusy addition can help lift and enhance the flavor

Step by step recipe photos

Step 1: Start by cutting the meat into ½-inch squares, then season them with a generous pinch of salt and pepper. Place the seasoned meat in a bowl, cover, and let the flavors meld in the refrigerator for at least 30 minutes, or even overnight for a deeper infusion of flavors.

Step 2: Cut unripe plantains or bananas into 2-inch pieces.

Step 3: Heat a skillet over medium heat, adding just enough oil to coat the surface of the pan. Cook the plantain pieces until they turn bright yellow or golden brown.

Step 4: Remove from pan and return to bowl. Mash to desired consistency and set aside.

Step 5: In the same pan, cook the beef in a little oil, browning each side until browned and aromatic.

Step 6: Pour in the chicha de jora, pisco or blanc tequila and stir continuously for 3-5 minutes, allowing the liquid to reduce by half.

Step 7: Combine the oregano, cumin, ají amarillo paste, and ají panca paste, making sure the meat is completely coated. Let it simmer for 3-5 minutes.

Step 8: Add chopped red onions, garlic, tomatoes and peppers and cook until soft.

Step 9: Return the mashed bananas to the pan, mix well and heat until hot.

Step 10: Remove the pan from the heat, drizzle the dish with lemon juice and mix gently. Decorate with parsley for a pop of color before serving.

Suggestions

Storing leftovers:

• Allow the dish to cool to room temperature.
• Transfer leftovers to an airtight container.
• Store container in the refrigerator for up to a week or in the freezer for 2 weeks to a month.

Heating instructions:

1. Allow frozen leftovers to thaw for 10 to 20 minutes at room temperature.
2. Transfer the dish to a microwave-safe bowl and heat for 2-3 minutes or until lukewarm or hot.
3. Alternatively, preheat the oven to 150°C (300°F) or 180°C (350°F) and place the dish in an oven-safe container. Heat for 25-30 minutes or until heated through.

Frequent questions

Is dry chabelo gluten-free?

Yes, there are no gluten-containing ingredients in the ingredients of the typical dish. Spirits are also gluten-free, but be sure to use distilled white tequila made from blue agave that is considered gluten-free. Ají panca and ají amarillo pastas are generally considered keto-friendly and gluten-free.

What to pair with Seco de Chabelo?

Enrich the dish with these accompaniments:

• Crispy banana chips for a textural contrast
• A squeeze of fresh lemon to liven up the dish
• Steam rice to soak up the flavorful sauce
• Spicy pickled onions for a burst of acidity
• Tender boiled potatoes
• A refreshing condiment made with tomato, coriander, onion and chilli for added depth.