On each homeland, the Argentine people share a recipe as particular as special: the Argentine Locro, one of its national dishes. The history of the Locro dates back to the Quechua peoples and the pre -Hispanic and pre -Inca cultures. Its ingredients are demonstrated, as is traditional in the kitchen of these Andean villages, this dish is based on ingredients such as corn and beans. The Creole locro is a food with many calories and nutrients, very suitable to consume during the winters or in cold areas. It has a lot of benefits, because it is very nutritious, economical, it can be prepared from the previous day, it is well preserved and, if left over for the next day, it improves its flavor! This recipe of Argentine locro can be prepared with many variations, but its plant base and its slow cooking process cannot be missing. For all its benefits, in recipesgratis we show you how to do Locro Argentino to enjoy this Argentine traditional food.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Locro Argentino: |
| 250 grams of white beans 250 grams of white corn 1 chorizo colored 400 grams of pechito and pork horn 300 grams of skirt 200 grams of bacon 3 onions 2 onions of green 1 leek 1 pump papalle salt pepper paprika oregano |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Locro Argentino:
1. So that the elaboration of the Creole locro is simpler, you must prepare all the ingredients before starting cooking. You must leave the beans and corn soak from the previous night or for about 12 hours. Cut the meat into small cubes and then cut the vegetables into slices or in cubes. Also cut the chorizo ​​into slices and then cut each slice in half.
2. Let the chorizo ​​red and the pigs horn boil in a pot with water for 10 or 15 minutes to degrease it. Then remove from water and reserve.
3. Put the bacon in a pot on the fire and kitchen to release fat. Add a little olive oil without removing the bacon. There the onion, the leek and the onion of Verdeo jumps until they are soft.
Trick: You can use pressure or common pot, only cooking time will vary.
4. Once the onions are soft, add the chorizo ​​and the mischievous pig. Stir. Then add the corn and beans and revolve again.
5. Add water until it covers the ingredients. It is important that the water is not the same that was used for soaking of corn and beans. Cover and let cook 1 hour and a half in a common pot over medium heat (stirring occasionally and seeing if it lacks more water) or half an hour in pressure cooker.
6. After this time, add the squad cut into cubes. Then, add the cut meat that you already had prepared. Add water until the ingredients are covered again.
7. Now add the condiments: salt, pepper, oregano, quite paprika and a little ground chili.
8. Cover and kitchen over medium heat for half an hour in pressure pot or 1 hour more in common pot. See continuously stirring.
9. To serve this true Argentine locro, prepare a simple spicy sauce, ground chili pepper, paprika and onion of green (called Quiquirimichi). To do it, cut the onion of green in slices and rehogal them. Then, incorporate the paprika and ground pepper. Once you serve the portion on the plate, place a tablespoon of this sauce above. Enjoy!
