The Locro is a traditional dish of the Gastronomy of Latin America in general, being an outstanding recipe, especially in Argentina, Peru and Bolivia. Although the most popular recipe is that of the flesh, the truth is that we can prepare it with multiple ingredients, such as the one we share in recipes. The Locro de Zapallo is one of the most appreciated dishes for its simple elaboration, low cost and high value Nutritional Depending on the country in which their ingredients are prepared, they can vary slightly, however, in all of them the same elaboration process is followed. As we say, this preparation is very nutritious because of the vegetables it contains and, in turn, is vegetarian. In this way, for those who follow a vegetarian ovo-lactary diet, this recipe is perfect. Continue reading and discover with us how to do Locro de Zapallo Peruano, in the end we indicate how to prepare the Argentine and Bolivian versions!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Peruvian pumpkin locro: |
| 1 onion 1 carrot 500 grams of pumpkin 1 small potato 1 yellow corn (cob) 100 grams of canned peas 300 cubic centimeters of drinking water 1 pinch of fine salt 1 teaspoon of yellow pepper 1 pinch of oregano 100 cubic centimeters of milk cream or milk evaporated 50 cubic centimeters of neutral oil queso fresh |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Peruvian pumpkin locro:
1. We wash and peel the vegetables. Then, we cut all the ingredients that must be chopped, so they will be ready to perform the fastest pumpkin locro recipe.
2. In a pot we place the oil and, when hot, add the onion to saute it.
3. Then, add the carrot to the onion, go out to taste and saute both ingredients.
4. We place the teaspoon of ground chili and revolve to continue with the preparation of the Peruvian locro. In this recipe, yellow pepper is usually used, however, in other countries it is common to opt for other types of chili. In Argentina, for example, sweet pepper is used.
5. We incorporate the pumpkin and potato to the pot, season with oregano and season a little more. Then we revolve. We can make this recipe with any type of pumpkin, so we must not necessarily choose a Peruvian pumpkin. In Argentina, the Anco squash is usually used to make the locro, for example.
6. We pour the 300 cc of drinking water and revolve again. Cover the pot and let the Peruvian locro for 10 minutes.
7. When time passes, we uncover and add the choclo cut together with the green peas, we rectify salt if necessary. We leave the plot locro covered again until the cooking of all the ingredients ends.
8. Finally, we incorporate the cream of milk or evaporated milk, revolve and leave the fire preparation for some more. Then, turn off the fire and remove the pot. The traditional Peruvian locro recipe is made with evaporated milk, however, if we do not get it we can opt for milk cream. Likewise, we can make evaporated milk at home following this simple step by step.
9. Just before turning off the fire, we add to the pot of fresh cheese. Then, we serve and enjoy this magnificent dish! As we have seen, the Zapallo Locro is easy and economical, since products that we can all have in our pantries are needed and all we must do is cut them and add them to the pot.
Trick: Sands the squash locro with boiled rice to complete the plate.
