📍 Tucumán
Argentine criollo locro
Thick stew of white corn, beans, squash, meats and chorizo colorado, traditionally served on patriotic holidays.
- Preparation
- 30 min
- Cooking
- 180 min
- Waiting and resting
- 480 min
History
Locro has pre-Hispanic Andean roots and spread through northwestern Argentina, Cuyo and then the rest of the country. In Argentina it became a symbol of national celebrations, slowly cooked with corn, squash, beans and several meats.
Ingredients
Preparation
- 1
Soak 500 g corn and 250 g beans in plenty of water for 8 hours; drain.
- 2
Put the corn and beans in a large pot, cover with fresh water and simmer for 60 minutes.
- 3
Add 300 g beef, 250 g pork, 150 g bacon and 2 chorizos colorados; cook for another 60 minutes.
- 4
Add 500 g squash and cook for another 60 minutes, stirring until some of the squash breaks down and thickens the stew.
- 5
Sauté 1 onion with 2 teaspoons paprika and ground chile; stir this sauce into the locro, adjust the salt and serve hot.
Cooking tips
- Stir often during the final hour to keep the corn from sticking and to help the squash thicken the stew.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
Keep exploring
More flavors from Argentina
🍽️ Lunch⏱ 110′Argentine parrilla asado
Argentine grill of short ribs, flank and chorizos cooked slowly over glowing coals.
🍮 Dessert⏱ 77′Argentine cornstarch alfajores
Tender cornstarch cookies filled with dulce de leche and finished with shredded coconut.
🌮 Street food⏱ 90′Salta-style empanadas
Baked empanadas from Salta filled with hand-cut beef, potato, egg, scallion and spices.