Locro Criollo of Argentina

Within the varied cuisine of Argentina, one of the most traditional dishes is Locro criollo. A recipe that can be done in different ways, and that is also a very typical dish in other Latin countries such as Chile or Colombia. Then, the recipe for locro criollo of Argentina.

loco-criollo-de-argentina

Index of the article

  • 1 Locro Criollo of Argentina:
  • 2 Ingredients:
  • 3 Preparation:
  • 4 Video Locro Criollo of Argentina

Locro Criollo of Argentina:

In Argentina, Locro Criollo is a dish that is usually made in dates of this country as the 25th of May or 9th of July.

It is a dish that can be made in different ways but the most traditional is made with meat (with bone), tripe and tripe from beef and in this way we are going to teach you the recipe now in the that are also used potatoes, beans and sausage.

Ingredients:

  • 1 kg white corn party
  • 1 kg of beans
  • 500 grams of beef (with bone, can be rib)
  • 3 chorizos, red or pinto
  • 150 grams of pancetta smoked
  • 1 patita de chancho and their cueritos
  • 100 grams of gut fat
  • 200 grams of tripe
  • 500 grams of pumpkin yellow creole
  • 3 leeks
  • 5 green onions
  • 3 tbsp of sweet paprika
  • 2 tbsp of cumin
  • 1 1/2 tbsp fat of pella

loco-criollo-de-argentina-receta

Preparation:

The night before you begin to prepare the dish, we let the corn soak as well as the beans. We put them to cook to slow fire, together and with the leg of pig and the cueritos sliced in small chunks, for an hour and a half to two hours, until the corn and beans are soft but not breaking. If we are losing fluid you can just add boiling water.

Add the rest of the meat, the sausages, the bacon, the guts in pieces and the tripe into squares. Do that it comes to a boil, and despumamos leaving it to cook slowly another hour; before you add the vegetables, remove the meat and cut it into small pieces; then add the vegetables cut in small pieces and leave the tempo necessary for all this well cooked and espesito.

Meanwhile, fry the onion chopped with the fat of the pella colorada (prepare the fat from pella with the paprika in the fire and leave it until the grease is painted,with care not to burn us), we pulled out and we take a jet of cold water.

We serve it in bowls with a dollop of scallion and the pella colorada.

Video of the Locro Criollo of Argentina