Traditional Locro Criollo
Traditional Locro Criollo is a hearty Argentine stew that is packed with nutrients and flavor. This comforting dish is typically made with a rich combination of corn, potatoes, beans, and various meats, including beef and pork. Slowly simmered until all ingredients meld together, Locro Criollo is often enjoyed during national holidays or special occasions. Its thick and savory nature makes it the perfect meal to warm up on a cold day, showcasing the culinary traditions of Argentine culture.
Experience the authentic flavors of Argentina with this Traditional Locro Criollo, a hearty stew perfect for celebrating national festivities. It's a soulful blend of meats, offal, vegetables, legumes, and spices, slowly simmered to create an explosion of flavors and textures. Serve this dish at your next gathering to warm hearts and fill stomachs with the taste of Argentine tradition.
Ingredients
š„© Beef short ribs, cut into pieces
š„© Flank steak, cut into pieces
š Pork ribs, cut into pieces
š„ Salted bacon, diced
š· Pork rind, blanched and diced
š Beef tripe, blanched and diced
š Oxtail, blanched and cut into pieces
š Pig's feet, blanched and cut into pieces
š¶ļø Red chorizo, blanched and sliced
š Creole pumpkin, diced
š§
Green onions, chopped
š§ Leek, chopped
š„ Carrot, diced
š½ Crushed white corn, soaked overnight
š« White beans, soaked overnight
š« Sunflower or corn oil
š§ Salt
š¶ļø Chili powder
š„ Cumin
š¶ļø Sweet paprika
š¶ļø Crushed red pepper
š„£ Homemade broth, enough to cover ingredients
š· Hereford Red Wine
Instructions
1- Prepare the Base:
- Light a strong fire using a metal brazier and place a large aluminum pot over it.
- Add a generous amount of sunflower or corn oil. Sear the beef short ribs, flank steak, and pork ribs for 5-7 minutes until browned.
2- Build the Stew:
- Add the diced salted bacon, allowing it to render slightly, followed by the green onions, leeks, and diced carrots. Stir until vegetables are slightly tender.
- Incorporate the diced pumpkin. Add blanched and diced pork rind, tripe, oxtail, and pig's feet.
3- Simmer the Stew:
- Pour enough broth to cover the ingredients. Bring to a boil, reduce to a gentle simmer, cover, and cook for 90 minutes.
4- Add Corn and Beans:
- Mix in the soaked white corn, cooking for another 1-1.5 hours with occasional stirring. Then, add the soaked white beans and sliced red chorizo.
5- Season the Stew:
- Season with chili powder, cumin, and sweet paprika to taste. Let the stew cook for an additional hour, allowing flavors to meld.
6- Prepare the Spicy Sauce:
- Heat oil in a small cast iron pan, add chopped green onions, cooking until crispy. Remove from heat and stir in spicy paprika, sweet paprika, and crushed red pepper.
7- Serve and Enjoy:
- Serve hot in bowls, garnish with spicy sauce, and offer slices of rustic bread on the side. Pair with a glass of Hereford Red Wine, optionally with soda for a "tinto con soda."
Prep Time: 12 hours
Cook Time: Approximately 4-5 hours
Total Time: 16-17 hours
Servings: 10-12
Equipment: Large aluminum pot, Metal brazier, Wooden cutting board, Wooden spoon, Small cast iron pan, Serving spoon
Cooking Tips
- Ensure proper pot size to handle ingredients and avoid sticking.
- Sear meats thoroughly for flavor depth.
- Season gradually to avoid overpowering.
- Blanching offal reduces heaviness.
- Soak legumes and grains to ensure proper cooking and digestion.
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Locos X el Asado: https://www.youtube.com/@LocosXelAsadoOficial
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