Seco de Carne

Cut the short ribs into portions, season with salt and pepper, sear, and set aside.

In the same pot, brown the onion (cut into brunoise) for 10 minutes with a pinch of salt, then add the chopped garlic and cook for 5 more minutes.

To the base, add ½ teaspoon of pepper, 1 teaspoon of cumin, ½ ají limo chopped and seeded, and the ají panca paste. Cook over low heat for 20 to 25 minutes.

Add the beer and cook for 5 minutes to let the alcohol evaporate.

Once the alcohol has evaporated, add the blended cilantro and grated loche squash and cook for 10 minutes after it returns to a boil.

Add the seared meat and the water as needed, then cook until the meat is tender (internal temperature around 200 °F / 95 °C).

Serve with rice, beans, and/or cassava.