The Argentinian Locro (Locro Argentino)
The Locro is a traditional argentinian dish that is considered by them as part of what they call creole cuisine; in fact this dish dates back to the days of the Inca empire in Peru… In Argentina it is served for the occasion of of the Revolution week of May and also for other national holidays (May 25, July 9, etc..), There are many recipes to make locro, but here is a basic recipe that includes most of the traditional ingredients found in this version of this dish.
Ingredients
For the stew
* 1 lb. Hominy, uncooked
* 1/2 lb. Dry White Beans,
* 1 lb. Beef, preferably skirt steak or strip,
* 1 lb. pig’s feet,
* 1 lb. Pork brisquet
* 1/2 lb. Pancetta, or Smoked bacon,
* 2 Chorizo sausages
* 1/2 lb. beef tripe
* 1 medium sized squash,
* 3 garlic cloves
* two bay leaves
For the Quiquirimichi sauce
* 1 Onion,
* 2 tablespoons Red Chili pepper,
* 4 tablespoons Beef fat,
* 2 tablespoons Paprika,
* 1 teaspoon Cumin,
* Salt to taste
Making the locro
1) Wash the hominy and the beans, and discard the water you washed them with. Soak, overnight, the hominy and beans in water separately.
2) Cut the pork legs in halves and sprinkle with salt; cut the skirt steak and the little chest of pork into medium pieces, cut the chorizo into thick slices and the bacon into small pieces.
3) Peel and cut the squash into cubes.
4) Boil the beef tripe for about an hour, then turn it over and remove the fat and finally slice in rings.
5) Bring plenty of water with some salt and bay leaf to a boil, reduce heat and add the corn and cook everything slowly. After one hour, mix in the squash, garlic, pancetta, the bones, trotters and little breast of pork.
After 10 minutes ladle out the froth that forms above the broth, stirring occasionally with a wooden spoon.
6) Add beef and beans, add more hot water if necessary. Only when the corn is cooked, allow the sauce to reduce.
7) Add the chorizo about half an hour before the end of cooking time.
Season with salt to taste, but usually this dish is not very salty.
The argentinian locro presented here needs to simmer for about 3 and 1/2 hours to 4 hours.
Preparing the Quiquirimichi sauce to accompany the locro:
8) Chop the onion very finely, melt the fat in a skillet.
Saute the onion, add the red peppers, paprika, thyme and season with salt.
When serving the argentinian locro, add a tablespoon of Quiquirimichi on each plate...
For the stew
* 1 lb. Hominy, uncooked
* 1/2 lb. Dry White Beans,
* 1 lb. Beef, preferably skirt steak or strip,
* 1 lb. pig’s feet,
* 1 lb. Pork brisquet
* 1/2 lb. Pancetta, or Smoked bacon,
* 2 Chorizo sausages
* 1/2 lb. beef tripe
* 1 medium sized squash,
* 3 garlic cloves
* two bay leaves
For the Quiquirimichi sauce
* 1 Onion,
* 2 tablespoons Red Chili pepper,
* 4 tablespoons Beef fat,
* 2 tablespoons Paprika,
* 1 teaspoon Cumin,
* Salt to taste
Making the locro
1) Wash the hominy and the beans, and discard the water you washed them with. Soak, overnight, the hominy and beans in water separately.
2) Cut the pork legs in halves and sprinkle with salt; cut the skirt steak and the little chest of pork into medium pieces, cut the chorizo into thick slices and the bacon into small pieces.
3) Peel and cut the squash into cubes.
4) Boil the beef tripe for about an hour, then turn it over and remove the fat and finally slice in rings.
5) Bring plenty of water with some salt and bay leaf to a boil, reduce heat and add the corn and cook everything slowly. After one hour, mix in the squash, garlic, pancetta, the bones, trotters and little breast of pork.
After 10 minutes ladle out the froth that forms above the broth, stirring occasionally with a wooden spoon.
6) Add beef and beans, add more hot water if necessary. Only when the corn is cooked, allow the sauce to reduce.
7) Add the chorizo about half an hour before the end of cooking time.
Season with salt to taste, but usually this dish is not very salty.
The argentinian locro presented here needs to simmer for about 3 and 1/2 hours to 4 hours.
Preparing the Quiquirimichi sauce to accompany the locro:
8) Chop the onion very finely, melt the fat in a skillet.
Saute the onion, add the red peppers, paprika, thyme and season with salt.
When serving the argentinian locro, add a tablespoon of Quiquirimichi on each plate...