Locro is a traditional Argentine dish deeply rooted in the country's history, particularly tied to the May Revolution of 1810. This hearty stew, made with white corn, beans, and a variety of meats, was once served to patriots gathering in Plaza de Mayo. Over time, it became a staple of Colonial Buenos Aires society and is now a cherished dish prepared annually on May 25 to commemorate Argentina's national day. Its slow-cooked, rich flavors bring...
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Ingredients
large pumpkin (squash)1
white corn750g
white beans (porotos alubia)750g
small cabbage1
beef tripe250g
beef stomach (mondongo)1kg
pig trotters4
pork bones1kg
pork skin250g- regular sausages3
spicy sausages chorizos colorados3
green onions8
ground chili1tsp
sweet paprika1tbsp
olive oil- salt to taste
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Locro
Prepare Ingredients
- Step 1
Begin by preparing all the ingredients for boiling. Remove the fat from the beef tripe and wash it thoroughly.
- Step 2
Cut the pork skin and the previously washed beef stomach (mondongo).
Cook Separately
- Step 1
Place the ingredients in separate pots to cook individually: cook the beef stomach in one pot, the regular sausages in another, then the beef components in one pot, and finally the pork components in another.
Cook in Advance
- Step 1
All these ingredients should be cooked the day before preparing the locro. Once everything is boiled, chop the beef stomach, tripe, pork skin, and meat, as well as the meat from the bones.
Soak Overnight
- Step 1
Chop the pumpkin and cabbage, and place them in water along with the white corn and beans the night before preparing the locro.
Final Preparation
- Step 1
Start early, as locro requires about 6 hours of cooking.
- Step 2
Add all the soaked ingredients to a large pot, except for the sausages, which will be added at the end. Cook over low heat, stirring occasionally once it begins to boil.
Prepare the Sauce
- Step 1
Heat a little olive oil in a skillet and sauté the green onions.
- Step 2
Add salt, ground chili, and sweet paprika dissolved in a bit of water. Add this sauce to the main preparation.
Simmer and Stir
- Step 1
Over the hours, some ingredients will break down, giving the locro its characteristic thick consistency, while others will become tender and flavorful as the flavors meld together.
- Step 2
It’s important to stir continuously and have patience to prepare a delicious locro.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Prepare all the ingredients the day before to save time on the day of cooking.
Stir the locro frequently to prevent it from sticking to the bottom of the pot.
Serve the locro with fresh bread to complement its rich flavors.
Adjust the amount of ground chili and paprika to suit your spice preference.
FAQS
Can I substitute any of the meats in locro?
Yes, you can substitute some of the meats based on availability, but traditional locro includes beef stomach, tripe, pork skin, and sausages for its authentic flavor.
How long does locro take to cook?
Locro requires about 6 hours of cooking on the day of preparation, plus additional time for soaking and pre-cooking ingredients the day before.
Can locro be made vegetarian?
While traditional locro is meat-based, you can create a vegetarian version by omitting the meats and adding more vegetables and beans for texture and flavor.
What is the best way to store leftovers?
Store leftover locro in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally.
What is the purpose of the sauce in locro?
The sauce, made with green onions, chili, and paprika, adds an extra layer of flavor and enhances the overall taste of the locro.
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