The Locro is a typical Argentine dish that today we enjoy above all on national dates, such as May 25. There is a wide variety of recipes, although all part of the same base: cereals, legumes, vegetables and cuts of meat that in general are usually hard, but that with the long cooking time of this dish are delicious. On this occasion, in this occasion, in Recipesgratis, we share the traditional recipe from Locro de Choclo, a dish full of flavor and texture that will surprise all your guests. Learn to do it and create your own version with ingredients to your liking.
| 🚻 6 Diners | 🕘 10m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make choclo locro: |
| 250 grams of white corn (corn) 150 grams of carrot 150 grams of onion 30 grams of green or red chili of pepper 30 grams of smoked bacon 200 grams of pork or cow meat |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make choclo locro:
1. To start preparing the locro of corn, rinse the corn until the water is limited instead of murky as you see in the image.
2. Once the water is clean, let it soak for 12 hours inside the refrigerator.
Trick: Do not let it soak at room temperature because bacteria can be reported that could make you break down.
3. Once that time has passed, it boils corn in abundant water for approximately 20 minutes or until tender. Then you will cook it with the preparation, so it monitors that it does not pass from cooking at this point or will disarm too much in the stew.
4. While corn, pela, pica and dora the onion is cooking in a large saucepan or casserole with 1 teaspoon of oil. Preferably, cook the onion over high heat.
5. Once you are transparent, add the chopped bell and chopped garlic clove. Lower the fire halfway and skip it until it brown.
6. Once the vegetables are golden, the fire rises and distribute them at the edges of the saucepan. Add the chopped carrot and the meat cut into cubes. Dora the flesh cubes for all their faces and also take them to the edges of the saucepan. Repeat the same procedure with the bacon to continue with the preparation of the Locro de Choclo.
7. While the previous ingredients are cooked, it boils in a separate saucepan the sausage previously punctured for 5 minutes. In this way, the locro of Choclo will not be so fat. Tell him in slices and add it to the sauteed.
Trick: If you prefer, you can make your pussy spot without meat. In this case, completely omit those ingredients and continue with the procedure.
8. also adds the corn that you have previously cooked, the condiments and the peeling pumpkin and cut into cubes.
9. Low the fire at least and cover your corn locro with boiling water, approximately 1 liter. Cover and let it cook for 1 hour stirring every so often to make sure you don stick to the bottom or run out of liquid. If this happens, add more, always hot so as not to cut the cooking.
10. Once ready, you can serve and enjoy it at the time or cool it in less than 2 hours and save it in the refrigerator for the next day. You could also fraction it and freeze it, since the Locro de Choclo will last 3 months.
