Discover the vibrant, rich flavors of Seco de Chabelo, a traditional meat and plantain dish hailing from Northern Peru. Bursting with taste, this dish has a fascinating origin story rooted in the region’s culture and agricultural bounty.
It’s the perfect example of how history and culture have shaped the region’s cuisine. The roots of this lesser-known Peruvian dish go back to the Spanish colonization of South America, blending traditional and new ingredients and methods to create something truly unique.
![Mouthwatering Seco de Chabelo Meal of beef and plantains](https://www.eatperu.com/wp-content/uploads/2023/03/beef-stew-with-aromatic-ingredients-in-bowl-with-lemon-garnish.jpg)
Seco de Chabelo, also written as ‘seco de chavelo’, is a traditional beef or pork based dish from the Piura region of Northern Peru, close to the border with Ecuador. Plantains are a main product of the Amazon region and people of this area developed a dish using them.
Plantains are one of the principal 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 refer to it as ‘jerky’ – and it’s a common way of preserving meats in mostly rural parts of Peru).
The dried meat is then added to a pan with fried plantains and everything is smashed with a mortar and pestle. The mix is then simmered with tomatoes, chili pepper paste, garlic, and onions to make a rich and dry stew.
Plantains, once they’ve been friend and mashed, add a particular kind of sweetness and texture to the dish that contrasts (in a good way) with the savory meat. Despite the fact that this typical dish is almost unknown outside of Peru, it’s one of my favories and I recommend it to everyone.
![Homemade Seco de Chabelo dish from Peru](https://www.eatperu.com/wp-content/uploads/2023/03/Homemade-Seco-de-Chabelo-dish-from-Peru.jpg)
Locals take pride in this culinary gem, while foreign tourists are often charmed 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
What about some meat substitutes?
I invite you to expand your culinary horizons by experimenting with different protein options. Seafood or chicken offer a lighter, yet equally delicious take on the traditional recipe. For a vegetarian-friendly version, simply remove the meat altogether and savor the plant-based goodness.
What if plantains are not available?
Use very unripe bananas as an alternative to plantains – the greener the better. These need to be firm so that they can be fried and mashed easily. Unripe bananas and plantains also have a milder flavor, with almost no sweetness, making them a great choice for savory dishes. Also check the frozen foods section in your local supermarket.
The ingredients list
![ingredients to make seco de chabelo](https://www.eatperu.com/wp-content/uploads/2023/03/ingredients-to-make-seco-de-chabelo.jpg)
- Beef – the cornerstone of the dish. Use good quality sirloin or tenderloin.
- Salt and pepper – for taste.
- Plantains (platanos) – a major influence on how this recipe tastes, feels, and looks. If you can’t find good plantains, use green bananas which also have a milder more easily manipulated taste and texture.
- Oil – for frying
- Chicha de jora, pisco or white tequila – to enhance the flavor profile and aroma by adding subtle depth and complexity. Pisco adds a little Peruvian authenticity too.
- Oregano, cumin, red onion, and garlic – adds warmth, heat, and flavor.
- Ají amarillo paste and ají panca paste – for spiciness and a subtle fruity taste.
- Tomatoes and bell pepper – act as fillers, bulking up the dish, but also bring delightful pops of color to the presentation. These also add a bit of savory richness into the dish.
- Lemon – optional. As a garnish this citrusy addition can help to lift and enhance the flavor
Step by step recipe photos
Step 1: Begin by cutting the beef into ½-inch squares, then seasoning them with a generous pinch of salt and pepper. Place the seasoned beef in a bowl, cover, and let the flavors meld in the refrigerator for at least 30 minutes, or even overnight for a deeper flavor infusion.
![Step 1 Seasoning Beef with Salt and Pepper](https://www.eatperu.com/wp-content/uploads/2023/03/Step-1-Seasoning-Beef-with-Salt-and-Pepper.jpg)
Step 2: Chop your plantains or unripe bananas into 2 inch pieces.
![Step 2 Cutting Plantains into Two-inch Pieces](https://www.eatperu.com/wp-content/uploads/2023/03/Step-2-Cutting-Plantains-into-Two-inch-Pieces.jpg)
Step 3: Heat a pan over medium heat, adding just enough oil to coat the pan surface. Cook the plantain pieces until they turn bright yellow or golden brown.
![Step 3 Frying Plantains until Golden Brown](https://www.eatperu.com/wp-content/uploads/2023/03/Step-3-Frying-Plantains-until-Golden-Brown.jpg)
Step 4: Remove from the pan and place back in the bowl. Mash to your desired consistency and set aside.
![Step 4 Mashing Fried Plantains and Set Aside](https://www.eatperu.com/wp-content/uploads/2023/03/Step-4-Mashing-Fried-Plantains.jpg)
Step 5: In the same pan, cook the beef with a touch of oil, searing each side until they are browned and aromatic.
![Step 5 Cooking Beef until Browned](https://www.eatperu.com/wp-content/uploads/2023/03/Step-5-Cooking-Beef-until-Browned.jpg)
Step 6: Pour in the chicha de jora, pisco, or white tequila and stir continuously for 3-5 minutes, allowing the liquid to reduce by half.
![Step 6 Adding Chicha de Jora or Tequila](https://www.eatperu.com/wp-content/uploads/2023/03/Step-6-Adding-Chicha-de-Jora-or-Tequila.jpg)
Step 7: Blend in the oregano, cumin, ají amarillo paste, and ají panca paste, ensuring the beef is thoroughly coated. Allow it to simmer for 3-5 minutes.
![Step 7 Mixing in Spices and Aji Pastes](https://www.eatperu.com/wp-content/uploads/2023/03/Step-7-Mixing-in-Spices-and-Aji-Pastes.jpg)
Step 8: Add the chopped red onions, garlic, tomatoes, and bell peppers, and cook until soft.
![Step 8 Cooking Onions, Garlic, Tomatoes, and Bell Pepper](https://www.eatperu.com/wp-content/uploads/2023/03/Step-8-Cooking-Onions-Garlic-Tomatoes-and-Bell-Pepper.jpg)
Step 9: Return the mashed bananas to the pan, mixing well and heating until warm.
![Step 9 Incorporating Mashed Bananas](https://www.eatperu.com/wp-content/uploads/2023/03/Step-9-Incorporating-Mashed-Bananas.jpg)
Step 10: Remove the pan from the heat, drizzle lemon juice over the dish, and stir gently. Garnish with parsley for a pop of color before serving.
![Step 10 Finishing with Lemon and Parsley Garnish](https://www.eatperu.com/wp-content/uploads/2023/03/Step-10-final-dish-with-Lemon-and-Parsley-Garnish.jpg)
Tips
Storing leftovers:
- Allow the dish to cool to room temperature.
- Transfer the leftovers to an airtight container.
- Store the container in the refrigerator for up to a week, or in the freezer for 2 weeks to a month.
Reheating instructions:
- Allow the frozen leftovers to thaw for 10-20 minutes at room temperature.
- Transfer the dish to a microwave-safe bowl and heat for 2-3 minutes, or until warm or hot.
- Alternatively, preheat your oven to 300°F (150°C) or 350°F (180°C) and place the dish in an oven-safe container. Heat for 25-30 minutes or until fully warmed through.
Frequently Asked Questions
Is seco de chabelo gluten-free?
Yes there are no ingredients containing gluten in the typical dish’s ingredients. The alcohol are also gluten-free but to be sure to use distilled white tequila made from blue agave that are considered gluten free. Ají panca and ají amarillo pastes are generally considered keto-friendly and gluten-free.
What to pair with Seco de Chabelo?
Enhance the dish with these accompaniments:
- Crunchy banana chips for a textural contrast
- A squeeze of fresh lemon to brighten the dish
- Steamed rice to soak up the flavorful sauce
- Tangy pickled onions for a burst of acidity
- Tender boiled potatoes
- A refreshing tomato, cilantro, onion, and chili dressing to add depth.
Seco de Chabelo
Ingredients
- 550 grams sliced beef
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 – 2 cups plantains (platanos or very unripe bananas) chopped
- Cooking oil
- ½ cup chicha de jora pisco or white tequila
- 1 ½ tablespoon oregano
- 1 tablespoon cumin
- 3 – 4 tablespoons ají amarillo paste
- 1 – tablespoons ají panca paste
- 1 medium onion red
- 4 large garlic cloves chopped
- 2 – 3 small tomatoes diced
- 1 bell pepper
- 1 lemon
Instructions
- Slice the beef into ½ inch squares and mix in a bowl with salt and pepper. Cover and leave in the fridge for 30 minutes or overnight.
- Cut the plantains or unripe bananas into approximately 2 inch pieces.
- Prepare a pan at medium heat and add enough oil to cover surface. Cook the bananas until each side is bright yellow or slightly browned.
- Remove it from the pan and place it back in the bowl. Mash as small as you like and set aside.
- Cook the beef in the same pan with enough oil for sauteing, until almost all of it has browned.
- Add in the chicha de jora, piso or white tequila. Continually mix for 3 – 5 minutes, or until the liquid evaporates to half.
- Mix in the oregano, cumin, ají amarillo paste and ají panca paste. Make sure to fully coat the beef, simmer for 3 to 5 minutes.
- Add the chopped red onions, garlic, tomatoes, and bell pepper. Cook until all these soften.
- Add back the mashed bananas, mix well, cook till the bananas are warm
- Take it off the heat, squeeze a lemon over the contents, mixing slightly before serving. Top with a garnish of parsley for color.
Nutrition
![Seco de chabelo traditional Peruvian dish](https://www.eatperu.com/wp-content/uploads/2023/03/Traditional-Seco-de-Chabelo-Dish-in-ceramic-clear-bowl-with-lemons.jpg)
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Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here
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