Although it can be eaten at any time of the year (yes, even in summer for the most daring), locro is a typical dish that is served during national holidays. And this May 25, anniversary of the May Revolution, is no exception.
You just have to have a little patience, a great desire to cook, and time. But, as you know, good things are always something to be desired.
This locro recipe makes 10 and up to 15 servings. This is the step by step to do it at home.
Ingredients for the locro
1.5 k of brisket envelope (roast lid)
350 g pork bone
350 g pork leg
350 g bacon
350 g red chorizo
500 g white corn
350 g of pallares beans
2 k of Creole squash
3 to 5 l of boiling water
Optional: fat tripe, cuerito, tripe
1/2 bunch of greenery
1 kilo of onion
2 tbsp. ground chili
3 tbsp. sweet paprika
Oil c/n
1 teaspoon white pepper
Salt to taste
How to make the locro for May 25, step by step
The night or day before:
- Soak the beans and corn separately (at least six hours).
- Clean the meat (on the breast) of excess fat and nerves and cut into cubes of approximately 2 centimeters.
- Cut the bacon into cubes and set aside along with the red chorizo.
- Peel and cut the pumpkin into thin slices, taking care to leave it in the refrigerator to prevent it from oxidizing.
- For the accompanying sauce: cut the white onion, the green onion, season with salt, ground chili and a pinch of cumin. Sauté until transparent, turn off the heat and add sweet paprika, let cool and store in the refrigerator.
The same day of the locro:
- Heat the pot and over a thin layer of oil add the finely chopped onion, then the meat, the red chorizo (whole, then take it out and cut it so it doesn’t fall apart), the pork legs and the bacon. Once sautéed, season with salt and pepper, slowly add three liters of boiling water, the corn and let it boil for approximately two hours.
- Add the beans and let it boil for another hour.
- Finally, add the pumpkin and leave for half an hour until it is completely dissolved. Check the liquid and add water if it is lacking to obtain the desired point.
- After four hours, remove from the heat, adjust the seasoning with salt, pepper, a pinch of cumin and, if you like, a splash of oil with paprika.
- Serve accompanied by finely chopped green vegetables and the sauce prepared the day before.
