LOCRO

The Locro is a generalized practice to commemorate Argentina's national holiday, in particular May 25 as a symbol of the country.

Although locro is a typical dish of our native gastronomy, it is not of local origin.Locro is a hearty thick stew popular all over South America, is a classic Ecuadorian dish and is also a dish in Peruvian cuisine

Locro is a food with many calories and nutrients, suitable to consume during the cold winter days

   

INGREDIENTS

Serves 2 people

• 1 cup of dried white corn
• 2 medium-sized chopped white onions
• 2 cloves of garlic, finely sliced
• 1 leek, finely sliced
• 200g thick-sliced smoked bacon
• 2 Criole sausages
• 1-inch thick steaks of stewing beef
• 1 cup tripe
• Pigs' feet
• 1 cup beans
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• Ground black pepper and salt to taste
• 1 soupspoon olive oil
• 1 cup sweet potato
• 1 large potato
• Chopped spring onion for garnish

PROCESS

• Soak the dried white corn in at least two cups of water, at least for 12 hours – preferably overnight.
• In a large, heavy-based pot, cook the onions, garlic, leek, stewing beef, sausages, pigs' feet and tripe if you’re brave, and bacon in a little vegetable oil until the onions are translucent. Add the cumin, paprika, a little salt, and freshly ground black pepper.
• Cook, stirring occasionally, for 10 minutes. Add the white corn kernels and then add enough hot water to cover the ingredients by about 2 inches.
• Add the vegetables and the lima beans, if using. Bring the whole thing to a boil, reduce the heat, cover and simmer for around two hours. Check the pot every 20 minutes or so and stir.
• After two hours remove the pan lid and continue to cook over a low heat. Remove the bones. Mash the vegetables slowly, and as the starch gets released, the mixture will thicken into a stew.
• Continue mashing and cooking until you have achieved a rich, thick consistency. Add a little more salt to taste and

Bon appétit! 

How to do locro.

  by Fede and Nico