Best Locro Recipes

LOCRO ECUATORIANO

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes.
• Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt.

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

LOCRO (ECUADORIAN POTATO-CHEESE SOUP)

Steps:

• Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until the onion is translucent.
• Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil.
• Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
• Mash the potatoes up a bit with the back of a spoon to thicken the soup, leaving it a little chunky.
• Remove the soup from heat and stir in the cheese.
• Adjust seasoning and serve immediately.
• *Variations:.
• A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
• Chopped avocado is often used as a garnish.

PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO)

Steps:

• Saute onion in the oil,add garlic, chili, squash, salt and pepper. Cook at low heat. When the squash is soft, add potatoes, oregano, green peas and corn. Let cook, and add water only if it is too dry and starts to scorch. When the potatoes are done, add cheese and cream or milk. Serve with cilantro on top.

LOCRO

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.

LOCRO - SOUTH AMERICAN POTATO SOUP

Steps:

• Bring broth to a boil and add the potatoes. After it boils again, add milk.
• Meanwhile, to make olive oil with aciote seeds, you heat the oil in a small frying pan with 2-3 achiote seeds over med heat until the oil turns an orange color. Do not let the seeds burn, as the oil will taste bad.
• Saute the onion in the colored oil until translucent.
• When potatoes are almost done, add the onion.
• Separate the egg. Beat the yolk and add some hot soup to it, mix and add it into the pot. Stir well. Beat the egg white a little and add into the soup. Stir with a fork, Ribbons will form.
• Add in the cheese and stir until melted.
• Add salt and pepper to taste. You can sprinkle sliced green onion tops or cilantro on top to serve.
• As kids, we put a scoop of rice in the bowl and poured the soup onto it to serve. Delicious!

ARGENTINE HOMINY STEW (LOCRO)

Steps:

• 1. Rinse hominy under running water until water runs clear; place in a bowl with lima beans and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.
• 2. Whisk together the oil, paprika, chile flakes, and half of the garlic in a bowl; set sauce aside.
• 3. Heat a 5-quart stockpot over medium-high heat. Season veal and pork with salt and pepper, then add the meats to the pot and cook about 5 minutes or until browned all over. Add oil if needed to prevent sticking, and turning frequently while cooking for even browning. Drain grease, and transfer cooked meat mixture to a plate.
• 4. Add chorizo to pot and cook for 2 to 3 minutes. Add remaining garlic and onion, and cook about 3 minutes or until onion is soft. Add tomato paste, oregano, cumin, and bay leaf, and cook for 2 minutes more. Return veal/pork mixture to the pot. Add the drained hominy, beans and chickpea mixture, along with the squash and water. Stir well, and bring mixture to a a boil. Once it reaches a boil, immediately reduce heat to low and let it simmer about 2 hours or until until hominy and beans are tender.
• 5. Just before serving, stir in the lemon juice, and season with salt and pepper.
• 6. Divide among 6 individual serving bowls. Drizzle sauce over each serving, then garnish with scallions, and serve immediately.

LOCRO

Steps:

• 1) Soak the white corn in 2 cups of water 2) In a large stewpot put the onions, garlic,m bacon, sausage and osso buco - cook over med heat until the onion are translucent. 3) Add the fresh corn, paprika, cumin, salt & pepper - continue to cook, stirring regularly for approx 10 min. *At this point you can transfer everything to a slow cooker 4) Add the soaked white corn (water & all). 5) Add hot water to the pot about 2'' above the level of the ingredients. 6) Add the remaining vegetables, stir & bring to a boil. 7) Reduce hear and simmer, covered, stirring every 15-20 min for 2-3 hour minimum. 8) Remove the osso buco bones and cut the meat into small pieces - return them to the pot 9) Continue to stir over low heat and begin to use the back of a wide spoon or spatula to start pressing the ingredients against the side of the pan. 10) The idea is the have the starchy vegetables and tomato disintegrate into the stew. The stew will gradually become thicker & thicker as you cook it.

LOCRO CON PAPAS (ARGENTINA)

Steps:

• Melt the butter in a large saucepan and add the paprika, stirring to mix in the spice. Sauté the onions in this mixture until soft.
• Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
• Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If necessary, take the back of a large fork or wooden spoon and gently mash the potatoes.
• Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.
• If available, some roasted corn kernels can be sprinkled on top as a garnish.

LOCRO DE PAPAS (POTATO STEW)

Steps:

• Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Meanwhile, peel potatoes and cut into 3/4-inch pieces. Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (7 cups) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring. Remove from heat and season with salt and pepper. Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes. Serve stew in large soup bowls, topped with avocado

ARGENTINIAN WHEAT LOCRO (STEW)

Steps:

• 1. Place the wheat berries in a large saucepan, cover with water and cook until it is burst and cooked. This may take up to an hour. Add more water if necessary.
• 2. Add the meat, sausages, pork bones, salt pork and bacon. Simmer on low 1 hour. Add more water if necessary to keep everything covered & stew-y.
• 3. Add pre-cooked beans. Season with salt & pepper. Again, check water level. Simmer on low another 30 minutes.
• 4. Saute in melted butter the onion and pepper, add paprika and incorporate into the soup. Taste & adjust for seasoning if necessary. Serve in bowls.

LOCRO DE ZAPALLO (PERUVIAN SQUASH STEW)

Steps:

• Place a medium saucepan over medium heat (see Cook's Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
• Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
• Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.

POTATO SOUP WITH FISH AND CHEESE (LOCRO)

Steps:

• Melt the butter in a large saucepan and add the paprika.
• Saute the onions in this mixture until they are soft:
• Add the water (or chicken broth), bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
• Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.
• Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup.
• Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.

LOCRO DE PAPA ECUATORIANO

Steps:

• Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
• While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
• When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
• Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
• Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
• Mash the potatoes thoroughly in the pot with a potato masher.
• In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
• Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
• Serve soup hot, garnished with chopped avocado and crumbled queso fresco cheese.
• Serves 6 generously.

LOCRO ARGENTINO (SOUP)

Steps:

• In a small bowl, combine the paprika, cumin and cayenne. Set aside.
• Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring, for 3-4 minutes until golden and the chorizo begins to colour the oil.
• Add the pumpkin, onion and garlic and cook for 5 minutes until the vegetables are well softened. Add the remaining spice mixture, hominy and oregano and cook for 1 minute. Add the stock and bring to the boil. Season broth with salt and pepper to taste. Reduce the heat to a steady simmer and cook for 15 minutes until the pumpkin starts to break down.
• Using a potato masher, mash half the butter beans and add to the saucepan with the remaining whole butter beans and the pork steak. Cover and simmer gently for 4-5 minutes until the pork is just cooked. Taste and adjust seasoning if necessary.
• Place the spring onions and 1 tablespoon olive in a small bowl. Add the remaining spice mix and stir gently to combine.
• When the locro is done, ladle into soup bowls. Spoon the spring onion mix in the center of each bowl as a garnish.