Cocinando un plato navideño en Misión Ceviche
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00:00Este segmento es presentado por Metro by T-Mobile.
00:04Hello, people of Spanish, my name is Christian Bonilla.
00:07I am the chef of Mission Ceviche.
00:09Today we will be preparing a delicious dish for this Christmas,
00:12and the dish is Seco Norteño.
00:15The Seco Norteño is a traditional Peruvian stew,
00:18accompanied by a paillard of lima beans, yellow pepper,
00:22and a white rice salad.
00:24Today we are going to be teaching you how to make the culantro stew,
00:28but in Mission Ceviche we do something very special,
00:31we add a little bit of purple corn to give it a rich texture
00:35and consistency to the sauce.
00:37We are going to use 3 pounds of red onion,
00:412 ounces of salt,
00:433 ounces of garlic,
00:458 ounces of yellow pepper,
00:473 ounces of beer,
00:50we are going to use 3 ounces of aji panca,
00:534 ounces of chicha de jora,
00:561 ounce of oil,
00:58half an ounce of dried oregano,
01:0264 ounces of chicken broth,
01:07purple corn,
01:094 ounces of celery,
01:11and we are going to use 12 ounces of fresh cilantro.
01:15Now, with all these ingredients, we are going to start the Seco Norteño stew.
01:21For this Seco Norteño dish, we are going to use beef ribs.
01:29We are going to remove the excess fat from the ribs.
01:38And we are going to season our ribs with salt and pepper.
01:43To start our Seco Norteño recipe,
01:46we are going to seal our meat on both sides.
01:51We are going to use the same pan to saute our vegetables
01:54to start making our Seco Norteño sauce.
01:58Then, we caramelize our purple onion,
02:02our yellow pepper,
02:05we add the garlic,
02:08celery,
02:09cilantro,
02:11and panca,
02:13oregano,
02:16and a little bit of salt.
02:19Beer,
02:22jora,
02:23and we finish with our chicken broth.
02:29It already smells dry.
02:32And now, we are going to blend our stew.
02:35We add our beef ribs to the sauce,
02:39so that the sauce covers our meat.
02:42Aluminum foil, and we cook at 280 degrees for 6 hours.
02:47To finish our sauce, we cook with the purple corn for 30 minutes.
02:52So, after 6 hours of cooking,
02:55our seco has to look like this.
02:58This is the texture of the sauce.
03:00Our seco has to look like this.
03:03This is the texture of the sauce.
03:06Super tender.
03:30And this is how we finish our Seco Norteño with lemon bean paella.