Seco De Chivo/Pollo
- 4lbs Goat or Chicken meat
- 3 cups sofrito
- 1 12oz.Beer (Heineken or similar- today I used Nine Pin’s Ginger Cider to add some Fall flair)
- 1 cup beef stock (w/ goat) or chicken stock (w/ chicken)
If using chicken: Cook on medium heat for 1hr- 1.5hr while stirring occasionally.
If using Goat: Cooking on medium-high heat for 3.5-4hrs while stirring occasionally until meat is tender.
- Cheese (Queso blanco)
Directions: Grate yucca and pass through cheesecloth to remove any extra moisture. Then, scoop yucca to make a patty and fill with cheese. Cook with oil in saucepan on each side until golden brown. Drizzle with honey or/& scallion sauce.
- 1 bunch of scallions
- 1 bottle Mexican Crema
- 1 tbsp of liquid gold
- Spritz of lemon
- Salt & pepper to taste
Directions: Combine all ingredients in a blender or food processor. Pour into squeezable bottle for easy use.
Directions: Simply prepare rice with achiote oil.