Seco — a class of Peruvian stews defined by a specific green coriander (cilantro) purée that forms the braising liquid — is one of the foundational Criolla preparations. The cilantro is blended to a smooth paste and used as a braising medium, producing a deep green stew with an intensely herbal, slightly bitter character that no other herb can produce.
- **The cilantro paste:** Large quantities of fresh coriander, ají amarillo, garlic, and a small amount of water — blended completely smooth. [VERIFY] Acurio's ratio - **The quantity of cilantro:** Far more than seems reasonable — sufficient to coat all the meat in the finished stew. The extended cooking mellows the raw herb's harshness - **The meat:** Beef (seco de res) or lamb (seco de cabrito) — braised in the cilantro paste and chicha de jora over 1.5–2 hours - **Service:** Over white rice, with canary beans (frijoles canarios, the Peruvian equivalent of the French flageolet) - **The colour:** Seco should be deep green — if it is brown or grey, the cilantro was cooked too long before the meat was added
Peru (Acurio)