Seco de chivo

https://www.laylita.com/recetas/seco-de-chivo/

Ingredients

• 1 kg goat (or sheep, or even beef, or tempeh?)
  
• 6 garlic into paste or finely chopped
  
• cumino
• oregano
• 2 cups of beer (non hoppy)
• achiote
• 1 white/red onion minced
• 3 tomatoes
• cilantro
• 2 naranjillas or 1/2 cup of naranjilla pulp
• 2 tablespoons of panela/brown-sugar
• salt
  

Instructions

• Season the goat with garlic, cumin, oregano, salt, and 1 cup of beer. Let it rest for at least an hour
  
• Remove meat and let it rest so it's not watery. We're going to fry the meat, so the least amount of liquid, the better. Patting it dry with paper towel is also a good idea. SAVE THE MARINADE FOR LATER.
• Heat oil on medium/high heat and brown the meat. Don't crowd the pot too much (some is ok), take batches if necessary.
  
• Lower the heat to medium-low, add achiote and minced onions until they're translucent.
• Blend the tomatoes really well with cilantro, the other cup of beer, naranjilla. Strain if necessary.
• Add the blended sauce, the marinade we saved earlier, and panela to the meat. Cook for 2-3 hours until soft and sauce has thicken.