24 hours earlier: soak corn and beans (separately and with plenty of water)
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make Light Light: |
| Locro (35 portions) 1 and 1/2 Kg. Corn (white/yellow/red) treaded. I prefer the colorado 1/2 Kg. PORTOS ALUBIAS 2 and 1/2 Kg. ZAPALLO 1 Red Morrón 1 Green Morrón 2 garlic joint (leek) 14 cloves of garlic 1 kg. Verdeo onion 300 g Gorda gut 6 colored sausages (cantimpalo, candelario, oriental) 300 g of salted bacon in thick fetas 300 g Humada bacon in thick fetas 1 and 1/2 kg. Of pork pechito 1 and 1/2 kg of Roast Beef (Pastrami) in thick churrascos 1 chuquisuela (cow knee) 200 g of pork horn (shaving them) 8 pig legs or 4 large legs pimenton aji grind |
Ingredients to make Light Light:
2. The night before: boil the beans and reserve (not use the soaking water) chop the bullshit, the garlic, grate a kilo of pumpkin and the rest cut it into cubes (20 x20 x20 mm.)
3. Cut the roast beef and the horn in squares, the breast cut it with two ribs, boil the pork legs 5/10 min., Clean foam, if they are large 20 min.
4. boil 5/10 minutes the fat gut, cut into slices, turn and remove excess sebum
5. DAY D â€: In a pot with plenty of water and salt the corn (do not use soaking water) pot
