Argentine Locro

Traditional Argentine Food — By

Perhaps the most classic of traditional Argentine cuisine, locro is a heavy stew with lots of meats, beans and corn. It is served with a delicious sauce on the side for each person to serve on top of their locro. This is an indigenous dish that originates from Andean region of South America, , and is therefore found in Argentine, Chile, Bolivia, Ecuador, and Peru. Although everyone has their own recipe, almost all locros arebased on squash, beans, and corn. Although many Argentine locros contain tripe and intestine, I have chosen to include a great recipe that does not include the cows innards, so that it is more appealing to the general population. It also has more vegetables than most locro recipes.

Locro:
1 kg dried white corn kernels (use fresh yellow corn if you can’t find white)
1 kg white beans
1 kg of meat with bones
½ kg of cubed stewing meat
½ kg cubed pork (if you have bones, ad them as well, and remove them later)
¼ kg bacon, cut into small cubes
5 fresh sausages. Usually 2 or 3 spicy (such as spicy Italien) and 2 or 3 regular pork sausages
2 large carrots, cubed
1 small squash, peeled and cubed
2 cloves garlic
3 medium potatoes
3 medium sweet potatoes or yams
½ small cabbage

Sauce:
½ cup olive oil
¼ onion, chopped fine
4 cloves garlic, minced
1 tbsp ground hot chilies
1 tbsp paprika
Chives, chopped

The night before, put corn (if you are using dried corn) and beans in water to soak in a huge pot. The following day, take out half of the beans and corn. Add all the meats and sausages into the pot with the other half of beans and corn. Bring to a boil and let simmer until the liquids have thickened, and the meat is super tender. Figure somewhere between 6 – 10 hours. Six is ok, but 8 or 10 is even better.

Once you have about two hours left, add the rest of the beans and corn. You will notice that the other beans that were already in the pot will have started to fall apart. This is fine, and is supposed to happen. You can also add the rest of the ingredients now. Cover and let simmer for the last two hours, stirring occasionally.

During this time, you can make the sauce for the locro. Sautee onion in olive oil. Add garlic. Sautee until onions are clear. Add hot chillies and paprika, sautee for another minute. Remove from heat and add chopped chives on top. Serve in a bowl, for each person to add to their locro.

This is a very hearty meal, and should be enough for 10-12 people. If you don’t have a big enough pot, you can make a half recipe.

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3 Comments

  1. In my house ,locro summer dish,always have peches.

  2. dante alanis says:

    Locro is not a summer dish. You can’t find it in Argentina during the summer, but in the winter people have parties where locro is the main dish. I do enjoy it, but I think that I prefer locrillo.

  3. Laura C says:

    Locro is a winter dish, Its carbonada that has dried apricots or peaches. Im surprised this recipe has absolutely no spices whatsoever such as Cumin…

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