Native Chili Blend:
1) Seco de carne/Beef stew
1 ½ pounds boneless beef, cut in small pieces
1 chopped red onion
1/2 cup of vegetable oil
2 chopped garlic cloves
1 tablespoon Paqu Jaya ‘El Amarillo’
2 potatoes, cut in four parts
¾ cup green peas
¾ cup diced carrots
2 teaspoons of Nina Muru ‘Native Chili Blend’
Heat the oil in a saucepan over high heat and when it is very hot sear the beef pieces until they are golden brown.
Add the onions, garlic, ‘Native Chili Blend’ salt, and ‘El Amarillo’ to the saucepan, stir and let them cook until the onions are soft and translucent.
Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary. When the meat is tender add the potatoes, green peas, carrots cook uncovered for 15 minutes or until the vegetables are tender. The stew is ready when the veggies are cooked.