Seco de Chivo (Ecuadorian Braised Goat)

Ingredients

• 2 lb goat meat, cut into chunks
• 1 red onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• Cooked rice, to serve
• 2 tsp La Favorita Achiote
• 2 tsp ground cumin
• Salt and pepper to taste
• 2 cups beef stock
• 1 cup naranjilla (lulo) juice

Directions

1. In a large pot, heat 2 tbsp of La Favorita Achiote over medium heat.
2. Add the onion and the garlic, and cook until golden and fragrant.
3. Add the goat meat and cook until browned on all sides.
4. Stir in the tomatoes, the tomato paste, the cumin, salt, and pepper, and cook a few minutes more.
5. Pour the beef stock and the naranjilla juice into the pot and bring to a boil.
6. Lower the heat, cover the pot, and simmer for 2-3 hours, until the meat is tender and the sauce has the flavor you want.
7. Serve hot, with cooked rice on the side.