The Pope Locro is a dish traditionally prepared by the native peoples of America, prepared with the ingredients of each region and that has been adapted to the new eras, adding novel ingredients. For example, this locro, which today is part of the emblematic Ecuadorian dishes, has incorporated into its original recipe, onion, milk and cheese, imported to the continent by European immigrants. You can also serve as a main dish to comfort you a cold day and to respect the theme a bit, you can serve in mud bowls. In addition, this type of dishes also keeps the plate temperature very well. In recipes we show you how to make potato locro. Lets cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make potato locro: |
| 2 large potatoes 400 cubic centimeters of water 100 cubic centimeters of milk 1 clove of garlic 1 large onion 1 teaspoon of oil 1 teaspoon of nutmeg 1 teaspoon of pepper 1 teaspoon of cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make potato locro:
1. To start with the Potato Locro recipe, first peel 1 potato, cut it into cubes and have it in a container with water so that they do not oxidize while preparing the following steps.
2. Wash the second potato and cut it into small cubes. Then take it to the air fryer at 200 ºC for 12 minutes to be golden and crispy. If you don have a fryer, you can do them in the oven, fry them or simply use all the potatoes in the first step. Here we only seek to give a second texture very rich to Locro, combining the creaminess of the potatoes cooked with water and milk, with the crunchy of the fries.
3. pela and pump the onion to saute it in a pot with 1 teaspoon of oil and the average heat. In this case, we use only 1 teaspoon of oil to make a healthy version, however, if you wish, you can use more oil and/or replace it with butter.
4. When the onion is transparent, add the potatoes you had cut along with the soaking water, where there is a large part of the starch, ideal to make a creamy locro. Also add milk and condiments.
Trick: If you make this recipe for someone vegan or lactose intolerant, you can replace milk with vegetable. In case of being intolerant, you can also use lavish milk.
5. When the Ecuadorian locro of potatoes begins to boil, lower the fire halfway and kitchen for about 20 minutes with the half-covered pot. Pisa the potato to achieve a uniform texture and serve your locro with the golden potatoes. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
