Seco de Chabelo is an emblematic dish from Piura, particularly associated with Chulucanas and Catacaos. Its base is green plantain that is fried, roughly mashed, and combined with dried beef or cecina.
The seasoning base includes yellow chile, ají panca, garlic, onion, chicha de jora, and cilantro. Unlike a stew with abundant sauce, the finished dish is relatively dry and loose, with small pieces of plantain that retain texture.
It’s a dish rooted in Piura’s rural cooking tradition, built around green plantain and dried, preserved meat — ingredients that were easy to keep on hand in the region. It’s commonly prepared at family gatherings and served at traditional restaurants in Piura and Chulucanas.
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Peruvian Seco de Chabelo
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
A dry Piura-style preparation of mashed green plantain, dried beef, chicha de jora, and cilantro.
Ingredients
- 1.2 kg green plantains (about 6 medium; 2 lb 10 oz)
- 500 g dried beef or cecina, cut into strips (1 lb 2 oz)
- 200 g chopped red onion (1 large)
- 15 g minced garlic (1 tablespoon)
- 30 g ají amarillo paste (2 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 180 ml chicha de jora (3/4 cup)
- 20 g chopped cilantro (1/2 cup)
- 5 g ground annatto (2 teaspoons)
- 120 ml vegetable oil (1/2 cup)
- Salt, black pepper, and ground cumin to taste
Preparation
- Fry the plantain, peel the plantains and cut them into thick slices. Fry in batches until cooked through and lightly golden, then drain.
- Mash the plantain, pound the warm plantain in a mortar or sturdy bowl. Leave small, uneven pieces instead of turning it into a smooth purée.
- Brown the dried beef, brown the dried beef in a wide skillet. Remove it and cut or shred it into small pieces.
- Build the seasoning base, in the same skillet, cook the onion, garlic, ají amarillo, ají panca, annatto, cumin, and pepper for 8 to 10 minutes.
- Reduce the flavor, add the chicha de jora and reduce until the seasoning base is concentrated. Add the beef, plantain, and cilantro.
- Toss and serve, toss over medium heat for 5 minutes, separating the plantain pieces. Adjust the salt and serve hot.
Chef’s Tips
- Do not mash the plantain into a paste; an irregular texture is characteristic of the dish.
- Taste the dried beef before adding salt because its salt level varies.
- Use plantain that is still very green; a riper one changes the dish’s final texture and flavor.
Traditional Variations
Some families use pork cecina or chicharrón instead of dried beef, keeping the same plantain-mashing technique and seasoning base.
Some households top it with a fried egg right before serving, following the custom of many dishes from northern Peru.
How to Serve
Serve hot as a main course, often topped with a fried egg or served alongside beans. It’s a common dish in Chulucanas and Catacaos, served at family gatherings and traditional restaurants.
Recommended Pairings
- Fried egg
- Beans
- Chicha de jora
Did You Know?
The name “Chabelo” refers to the mashed green plantain that forms the base of the dish, a central ingredient in Chulucanas’ traditional cooking. It’s one of the most representative dishes of rural Piura cuisine, passed down through generations of farming families.
Frequently Asked Questions
The chicha is reduced during cooking, leaving a loose dish without abundant sauce.
The Piura version uses dried beef, cecina, or a combination of dried and fresh beef.
No. It is roughly pounded and should retain small, separate pieces.
