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Locro argento, annotá for the winter

The idea is not to do it now in summer. But you are ready for when the cold and the country holidays come. Classic Argentine locro.


The locro, at first, is an indigenous food from Latin America that is made from vegetables and vegetables that are typical of the region. At the beginning had few ingredients such as beans, corn, peppers, onion, carrot and everything that was grown here. It was a kind of stew that covered all food needs and could be shared. among many.

This is pre-Hispanic and pre-Inca. However, with the arrival of the Spaniards, beef is incorporated and it looks a little more like what it is today. It is cooked not only in Argentina, but also in Bolivia, Uruguay, etc .


In addition to what has been mentioned, it comes from the beginnings, we can add to our locro pancette, Cow tail and different types of chorizo. They're all cheap cuts. Not you need filet or lomo, as they are more expensive. It also adds pork cornice, chancho pernium, pork and cow ribs, which can be dispensed with. Simply adding the first mentioned meats, it will be enough. In As for spices, we can not stop include black pepper, ground chili pepper, paprika, aromatic herbs and salt.

But the trick main thing is to prepare a good broth. Many times we see that you try seal the meat. That's a basic mistake, since we're saving the taste inside the flesh. So the ideal is throw into our broth all the raw meat. There's no need to seal. We prepare vegetables, we rehoamos, we do what is called the “fritanga” with vegetables and all, we pour the broths and only there we add our meats, the beans, and then it only remains to wait.

It's a simple recipe. This is why it is done for the country holidays, asthere are usually hundreds of guests, so you choose something easy. And the difference between the Mendoza locro and the rest is the pumpkin, which gives it creaminess and orange color.

Publication Date: 26/04/2020

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