Locro
Locro is one of Argentina's national dishes, traditionally cooked in huge pots for the public holidays of 25 May (anniversary of the May Revolution) and 9 July (Independence Day). Its roots go back to Andean cooking before the Spanish arrived. Hulled white corn (maíz pisado) and beans simmer for hours with beef, bacon and chorizo, and squash goes in at the end, falling apart to thicken it all. The result is somewhere between a soup and a stew — thick, mild and very filling. On top goes a spoonful of red oil with paprika and spring onion, which adds colour and heat.
Your own work in that: 0 min.
- Soaking overnight 720 min
- Cooking corn and beans 90 min
- Cooking with the meat 60 min
- Squash and thickening 45 min
- Red oil 10 min
- Resting 10 min
Step by step
0 / 8 doneSoak the corn and beans
Cover the corn and beans separately with plenty of cold water and leave overnight (about 12 hours).
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
Soaked overnight, the grains cook much faster.Cook the corn and beans
Drain, put in a large pot, cover with 3 litres of fresh water and bring to the boil. Skim and simmer with the lid ajar an hour and a half, stirring now and then.
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
Add the meats and onion
Cut the beef and bacon into 2 cm cubes, the chorizo into slices and the onion into dice. Add to the pot with the cumin and simmer an hour. Add water if the locro gets too thick and starts to stick.
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
Add the squash
Peel the squash and cut into 2 cm cubes. Add to the pot and cook 45 minutes, stirring often across the bottom with a wooden spoon, until the squash falls apart and the corn is completely soft.
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
The squash falls apart — and thickens the locro.Season
Taste and season with salt (usually about 2 teaspoons) — the chorizo and bacon are salty, so add salt only now. Locro should be as thick as a stew; a spoon should almost stand up in it.
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
Make the red oil
Chop the spring onions. Warm the oil over low heat, add the onions and fry 1–2 minutes, then take off the heat and stir in the paprika and chilli. The paprika must not burn, or it turns bitter.
Ingredients: 3 tbsp oil · 1 tbsp sweet paprika · ½ tsp chilli flakes · 3 pcs spring onions
Paprika off the heat — it will not turn bitter.Rest
Take the locro off the heat and leave covered 10 minutes for the flavours to settle.
Ingredients: 300 g dried white hominy corn (maíz pisado) · 150 g dried white beans · 400 g beef brisket or flank · 150 g unsmoked bacon · 200 g chorizo · 2 pcs onions · 500 g butternut squash · 3000 ml water · 1 tsp ground cumin · 2 tsp salt
Serve with the oil
Ladle the locro into deep bowls and spoon over the red onion oil. Serve with bread.
Ingredients: 3 tbsp oil · 1 tbsp sweet paprika · ½ tsp chilli flakes · 3 pcs spring onions
Before you start
Where to buy the corn
Dried white hominy corn (maíz blanco pisado) is sold in Latin American shops. Canned hominy shortens the cooking: soak and simmer just the beans in 2 litres of water for an hour, then add about 800 g of drained hominy with the meat.
Other meats
In Argentina locro may also include pork ribs, trotters or tripe. A festive locro usually combines several kinds of meat.
Storage
Locro is even better the next day. It keeps 3 days in the fridge and freezes well. Add a little water when reheating.
