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Peruvian slow-cooked beef with herbs



  1. Place vinegar, cumin, minced chiles, and oil in a blender.
  2. Add ½ cup water and puree.
  3. Season with salt.
  4. Place meat in large bowl.
  5. Add vinegar mixture and mix thoroughly.
  6. Cover and refrigerate overnight.
  7. Preheat oven to 350 degrees.
  8. Place onions in a single layer in a large dutch oven.
  9. Scatter mint, thyme, rosemary, oregano, parsley, and cilantro on top, then add meat with marinade and whole chile.
  10. Cover and cook in oven, stirring occasionally, until meat is tender and marinade and meat juices have combined to form an herb-perfumed broth, 2–3 hours.
  11. Meanwhile, peel potatoes and place in a second large dutch oven.
  12. Season with salt, cover, and bake until tender, about 1 hour.
  13. Remove huatia and potatoes from oven.
  14. Season to taste with salt.