Locro

Name: Locro
Total time: 4 h
Yield: 10
Cuisine: Argentine
Ingredients: 500 g White hominy corn (maíz blanco), soaked overnight; 250 g White beans, soaked overnight; 500 g Pork belly, cut into chunks; 500 g Beef shin, cut into chunks; 300 g Chorizo, sliced; 800 g Butternut or pumpkin, cut into chunks; 2 Onions, chopped; 1 Sweet potato, cut into chunks; 4 L Water; 3 tsp Salt; 6 Spring onions for the salsa; 2 tbsp Sweet paprika for the salsa; 1 tbsp Chilli flakes for the salsa; 150 ml Oil for the salsa

White hominy corn, beans and squash simmered for hours with several cuts of pork and beef until the whole pot thickens by itself — cooked in vast quantities on Argentina's national holidays.

Sumber

Resipi oleh Argentine home kitchens · 🏺 Tradisional · Italian and Spanish grandmothers cooking with Argentine beef and Andean corn — a cuisine that arrived by boat and then grew its own roots.

Andean · national-day stew — An ownerless traditional dish, so no cook is credited. The cited article confirms the thick squash and corn stew and associates it with Native Andean civilisations across several countries rather than Argentina alone. That is said rather than glossed over. Quantities and the salsa method are this book's own.

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⏱ 240 min🍽 10 hidangan🔥 620 kcal🇦🇷 Argentina🌶️🌶️

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Langkah

Drain the soaked corn and beans and put them in a very large pot with the water, pork belly and beef. Bring to the boil and skim.
Simmer covered for 2 hours, stirring the bottom every 20 minutes.
💡 Stir the bottom, not the top. Corn starch sinks and catches, and a scorched locro cannot be rescued.
Add the onion, squash, sweet potato, chorizo and salt and cook 1 hour 30 minutes more.
Crush some of the squash against the side of the pot with a spoon. The stew should be thick enough to hold a spoon upright.
Make the salsa: warm the oil, take it off the heat, stir in the paprika, chilli and spring onion and let it sit.
💡 Paprika into oil off the heat, exactly as in Hungary. It burns fast and burnt paprika would take the whole pot with it.
Ladle into deep bowls and spoon the red salsa over the top of each. Do not stir it in.

💡 Petua

Locro is cooked on 25 May and 9 July, Argentina's two national days, and it is made by the cauldron for whole neighbourhoods.
It is pre-Hispanic Andean and belongs as much to Peru, Bolivia, Ecuador and Chile as to Argentina.
The salsa on top is not optional. The stew itself is deliberately mild and everything sharp comes from that red spoonful.