Argentina Locro Recipes

ARGENTINA: LOCRO

Steps:

• Put the hominy and dried beans in a large bowl and cover with water. Soak overnight. Drain before using. **Note: You can use canned if needed. I used dried hominy and lima beans and canned garbanzos. If you do this, you'll want to increase the amount by about 1.5 - it's not an exact science. I used 1 can of canned chickpeas in place of 1 cup dried. I added them about an hour through the boiling process, but I think it would be fine to add them all at the start.
• *Cut skin and excess fat off of the pork shoulder/butt; cut into 1" pieces and set aside on a plate. *Cut cured chorizo into 1/2" diagonal slices. I used uncooked chorizo, so I cooked the links most of the way before cutting. Set aside on a plate. *Quarter the bacon slices and set aside on a plate. *Peel and remove the seeds from the squash, cut into 1" pieces. *Dice the onions.
• Add 2 Tbsp olive oil to the bottom of a large Dutch oven. Add the pork cubes and cured chorizo. Sprinkle with salad and pepper and brown on all sides; set aside on a plate.
• Add five cloves minced garlic, onion and bacon; cook until soft, about 5-7 minutes.
• Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.
• Return meat to pan with hominy, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Add ½ tsp baking soda to soften. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.
• While it's cooking, whisk 1⁄2 cup oil, paprika, red pepper flakes, and 3 cloves garlic in a small bowl. Slice the scallions.
• Once the stew is finished, squeeze in the lemon juice. To serve, ladle the stew into bowls. Sprinkle with scallions and drizzle with chili oil sauce.

LOCRO ~ ARGENTINA WINTER STEW

Steps:

• If using dried hominy, rinse until water runs clear. Place in a bowl with the beans, cover with water, and soak for at least 8 hours or overnight. If using canned hominy, skip this step and just soak the beans.
• Heat some olive oil in a pot over medium-high heat. Season pork and steak with salt and pepper. Brown the meat in batches, turning until browned all over, about 5 minutes. Set aside.
• Add chorizo and bacon, cooking for another 2 minutes.
• Add onion, leek, and garlic, cooking until soft, another 3 minutes.
• Add tomato paste, oregano, sweet paprika, 1 tsp. red pepper flake, and bay leaf. Cook for 2 minutes, then return meat to the pan with the drained hominy and beans, squash, and water or stock.
• Bring to a boil, reduce heat to medium, partially cover, and cook until hominy and beans are tender, about 2 hours.
• Add some olive oil to a sauté pan and place over medium heat. Add a large amount of chopped scallions and cook until slightly soft. Then add smoked paprika and remaining red pepper flakes. Adjust salt and pepper to taste. Heat the sauce through in a sauté pan.
• Divide stew into bowls and drizzle with the quiquirimichi.

LOCRO

Steps:

• In a large pot, heat oil then brown beef pieces. Remove from pot then set it aside.
• Add oil to the pot if needed then sauté onions, garlic and leeks.
• Add chorizos and bacon scraps then cook for 3 minutes.
• Add the cumin and paprika, give it a mix then add the beef back. Pour enough hot water to cover the beef, bring it to a boil then simmer for one hour and 15 minutes.
• Add the butternut squash, potatoes and corn, continue to simmer for 30 minutes. Add water if necessary. Slightly mash the squash and potatoes to make the soup thick.
• Add the cannellini, season with salt and freshly ground black pepper then simmer for 15 more minutes.

RECIPE: THE NATIONAL DISH OF ARGENTINA - ASADO

Steps:

• Before you start, soak the chorizos in bowl until you are ready to cook them. This is to prevent dryness after cooking.
• Make a fire using charcoal, wood and paper. This would probably take you around an hour.
• Once you have the fire ready, distribute the embers so you have a high heat and a low heat area. Sprinkle some salt on top of the embers to prevent the ashes from rising too much.
• Keep to the side a small additional fire going from where you can take embers to put in the main fire when needed.
• If you're making chinchulines you need to wash and clean them very well. They take a long time to cook, around 1 or 1,5 hours. Make sure they are on a low heat and far from the meat to prevent the chinchulines from giving the meat their flavor.
• a. Small intestine: after cleaning and taking the fat out, make a braid or just roll it in a circle and put it on the grill. Turn it after 30 minutes and add salt.
• b. Kidneys: Peeled off the membrane they come in, take out the renal pelvis and after washing, leave overnight in water with vinegar, red wine or milk (3:1). When cooking on the grill put first the side that has the opening of the renal pelvis so it would finish draining. Turn around once the kidney has a more rigid texture to the touch (around 30-40 minutes). Don't forget to add salt.
• c. Chorizos: just take them out of the water and put them on the grill.
• d. Black pudding: since this is already cooked, add it last to the grill, 30 min after after the rest.
• Sprinkle coarse salt and lemon juice on both side of the meat.
• Put the meat on the grill, fat side down and let it cook for at least 40 min - one hour, turning the meat every 15 or 20 minutes.
• Place the ribs on the grill. They are ready in 15 - 20 minutes.
• When the meat is ready, cut it in portions and put them in a large plate so everyone can choose what they want.

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.

THE ADDUCI FAMILY'S LOCRO ARGENTINO

Steps:

• Soak the beans and grains for at least 12 hours.
• Boil the meat in water to cover in a large pot-2 hours minimum or 1 hour in pressure cooker.
• Saute or brown the chorizo in a separate pan, then cut into small pieces.
• Chop all the vegetables into small pieces.
• Add all the ingredients to a large caserola or pan, on medium low heat.
• Add the spices: smoked paprika, oregano and salt.
• Cook until all the vegetables are soft.
• If you wish, you can add fresh-ground black pepper. A disfrutarlo!

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.