Soups & creams
Northern Locro
Thick corn, bean and meat stew, a classic from northern Argentina.
Gluten-free
Ingredients
- 300 g crushed white corn (soaked overnight)
- 200 g pallares beans, soaked
- 300 g beef (roast cut), diced
- 200 g salted pork belly, in pieces
- 2 red chorizo sausages, sliced
- 1 pig's trotter, optional
- 250 g winter squash, diced
- 1 onion
- 2 garlic cloves
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 1.5 liters broth or water
- Salt and pepper to taste
- For the sauce: 2 scallions, 2 tablespoons paprika, 1 teaspoon ground chili, 100 ml oil
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic, salt and pepper in the mixing bowl. Blend 5 sec/speed 5 and scrape down with the spatula.
- Add 30 ml oil and sauté 5 min/Varoma/speed 1.
- Add the meat and pork belly. Sauté 8 min/100°C/reverse/speed 1.
- Add the crushed corn, drained beans, paprika, cumin and broth. Cook 90 min/100°C/reverse/spoon speed with the measuring cup removed and the steaming basket on top to prevent splatters.
- Add the squash, red chorizo and pig's trotter. Cook 50 min/100°C/reverse/spoon speed, until thickened and the corn is tender.
- For the spicy sauce, mix the hot oil separately with the chopped scallions, paprika and ground chili.
- Serve the locro piping hot with a drizzle of sauce on top.
Tips
- The corn and beans should soak 12 hours to shorten the cooking time.
- If the locro turns out too thick, add hot broth little by little.
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