Time is one of the basic ingredients used in the region. As we are not in a hurry here, the meat in long boiling, as well of the locro juice, show this.
for 8 persons
500 g. | WHITE CORN |
250 g. | BEANS |
1 kg. | FLANK STEAK |
250 g. | FLANK STEAK |
250 g. | SALTED BONE |
1 teaspoon. | SWEET PAPRIKA |
1 teaspoon. | CHILI PEPPER |
100 g. | PELLET FAT |
3 plants | SCALLIONS |
200 g. | SWEET POTATOES |
150 g. | PUMPKIN – “PLOMO” (a local kind) |
250 g. | PORK SKIN |
250 g. | BOILED GUT |
In a big pan, place the corn and the beans (previously soaked from the night before), add meat, bacon, skin, salted bones, the gut and the rest of the ingredients. Slice the pumpkin in cubes and add water till all ingredients are covered. In another pan, heat water, for it might be necessary to use it as corn consumes a lot during boiling. Place the pan with all ingredients at medium heat. Once the water starts to boil, watch it, stirring once in a while. Add finally the sweet potatoes in small cubes, then cook during 3 to 4 hours till corn is tender altogether with the other ingredients.
Stir-fry:
Heat the pellet fat, add the onions sliced in small cubes, and then the paprika and the ground chili, and stir-fries a few minutes at low heat.
Each country has its particular stew and locro is the Argentine one, having its origin with the Incas Indians. There is not an only way to prepare it and there as many adjustments and variations as regions. In the Northwest it is made with corn since always and after the Conquer, with wheat. The most used kind of corn for its preparation is the pressed white one and less frequently the yellow one.
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