Receta de Locro Casero: El Sabor Inconfundible de Nuestras Raíces

Soak lima beans and split white corn overnight for at least 8 hours.

Wash the soaked beans and corn, then cook the white corn in plenty of water for about 1 hour.

Cook the beans for about 30 minutes, then strain and set aside.

Pre-cook the chorizos and pork breast in plenty of water for about 20 minutes to remove excess fat.

Cut the beef shoulder into strips and then into cubes.

Prepare the vegetables: 800 g of anco squash, 500 g of potatoes cut into small cubes, two shelled corn on the cob, red and green bell peppers, three tomatoes, three onions, leek, two carrots, and five cloves of garlic sliced.

In a deep pot, add a little oil and sauté the meat cubes for about 10 minutes.

Add the onion, leek, carrot, bell peppers, tomato, and garlic to the pot and sauté for another 10 minutes.

Add the previously cooked corn and beans, and then add the squash.

Cover everything with approximately 3 liters of broth, either homemade or made with broth cubes dissolved in water.

Cook over very low heat for 2 hours.

Prepare seasonings: 1 tablespoon of thyme, 1 tablespoon of smoked paprika, 1 tablespoon of oregano, 1 teaspoon of ground chili, 2 tablespoons of sea salt, and 4 bay leaves. Add to the pot and mix well.

Place potatoes in a baking tray, add a little olive oil, and stir to coat without overlapping.

Bake the potatoes at 180°C until browned.

10 minutes before the locro is done, add the potatoes and corn kernels to the pot and stir well.

Let the locro rest for 5 to 6 minutes after turning off the heat.

Prepare the spring onion sauce by finely chopping spring onion, adding parsley or cilantro, 2 tablespoons of dehydrated garlic (rehydrated), smoked paprika, ground chili, and a teaspoon of sea salt. Mix well and cover with oil.

Serve the locro generously in bowls, topped with the spring onion sauce.

Equipment Needed

Dietary

Allergens