Locro Recipes

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PERUVIAN LOCRO (BUTTERNUT SQUASH)



Peruvian Locro (Butternut Squash) image

I got this recipe from my husband's grandmother who is from Peru. This recipe is delicious and healthy. It is also filling. The butternut squash, corn, and sweet peas are combined into a delicious dish for the whole family. Serve with a side of French bread. And enjoy!

Provided by Holly

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 45m

Yield 6

Number Of Ingredients 9

1 large butternut squash, peeled and cut into chunks
water to cover
salt to taste
¾ (12 ounce) can evaporated milk (such as PET®)
½ cup butter
1 (16 ounce) package frozen corn
1 (16 ounce) package frozen sweet peas
2 cups grated Cheddar cheese
3 cups cooked basmati rice

Steps:

  • Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
  • Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.

Nutrition Facts : Calories 672.5 calories, Carbohydrate 79.3 g, Cholesterol 92.6 mg, Fat 32.3 g, Fiber 9.8 g, Protein 23 g, SaturatedFat 19.9 g, Sodium 510.7 mg, Sugar 16 g

ARGENTINA: LOCRO



Argentina: Locro image

Provided by Johanna

Categories     South America

Time 3h

Yield 8

Number Of Ingredients 21

hominy: 2 cups
lima beans: 1 cup
chickpeas: 1 cup
olive oil: 2 Tbsp
pork shoulder or butt: 2 lbs
salt and pepper
bacon: 1/2 pound
cured chorizo: 10 oz
yellow onion: 1 large
garlic: 5 cloves
tomato paste: 1 Tbsp
oregano: 1 tsp
cumin: 1 tsp
bay leaves: 3
butternut squash: 4 cups
lemon: 1
scallions: 1 cup, finely chopped
olive oil: 1/2 cup
garlic: 3 cloves
red chili flakes: 1 tsp
smoked paprika: 2 tsps

Steps:

  • Put the hominy and dried beans in a large bowl and cover with water. Soak overnight. Drain before using. **Note: You can use canned if needed. I used dried hominy and lima beans and canned garbanzos. If you do this, you'll want to increase the amount by about 1.5 - it's not an exact science. I used 1 can of canned chickpeas in place of 1 cup dried. I added them about an hour through the boiling process, but I think it would be fine to add them all at the start.
  • *Cut skin and excess fat off of the pork shoulder/butt; cut into 1" pieces and set aside on a plate. *Cut cured chorizo into 1/2" diagonal slices. I used uncooked chorizo, so I cooked the links most of the way before cutting. Set aside on a plate. *Quarter the bacon slices and set aside on a plate. *Peel and remove the seeds from the squash, cut into 1" pieces. *Dice the onions.
  • Add 2 Tbsp olive oil to the bottom of a large Dutch oven. Add the pork cubes and cured chorizo. Sprinkle with salad and pepper and brown on all sides; set aside on a plate.
  • Add five cloves minced garlic, onion and bacon; cook until soft, about 5-7 minutes.
  • Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.
  • Return meat to pan with hominy, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Add ½ tsp baking soda to soften. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.
  • While it's cooking, whisk 1⁄2 cup oil, paprika, red pepper flakes, and 3 cloves garlic in a small bowl. Slice the scallions.
  • Once the stew is finished, squeeze in the lemon juice. To serve, ladle the stew into bowls. Sprinkle with scallions and drizzle with chili oil sauce.

LOCRO



Locro image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 15

1/4 cup olive oil
2 medium onions, finely chopped
3 large cloves garlic, finely chopped
2 medium butternut squash (about 3 1/2 pounds), peeled, seeded, and cut into 1 inch chunks
2 large tomatoes, peeled, seeded, and chopped
1/2 small bunch fresh oregano, leaves only, coarsely chopped
1 tablespoon coarse sea salt
1/2 teaspoon ground white pepper
1/2 cup water
1 whole ear corn, cut crosswise into 1/2 inch slices
2 tablespoons unsalted butter
1 teaspoon cayenne
Juice of 1/2 lime
1 1/4 cups corn kernels (from about 2 ears corn)
1 cup fresh or thawed frozen peas

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.

LOCRO



LOCRO image

Categories     Soup/Stew     Vegetable

Yield 10 servings

Number Of Ingredients 15

1 cup dried white corn, cracked if available
2 ears fresh yellow sweet corn cut off the cob
2 medium white onions, coarsely chopped
1 cloves of garlic, thinly sliced
2 1/2'' thick slices of smoked bacon, cubed
2 chorizo colorado or other spicy cured sausage
2 each 1'' thick osso bucos or similar cut (rump, shoulder)
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper
1 cup butternut squash, peeled & diced small
1 cup batata (white yam) peeled & diced small
1 large baking potato peeled & diced small
2 plum tomatoes cut in small wedged
salt to taste

Steps:

  • 1) Soak the white corn in 2 cups of water 2) In a large stewpot put the onions, garlic,m bacon, sausage and osso buco - cook over med heat until the onion are translucent. 3) Add the fresh corn, paprika, cumin, salt & pepper - continue to cook, stirring regularly for approx 10 min. *At this point you can transfer everything to a slow cooker 4) Add the soaked white corn (water & all). 5) Add hot water to the pot about 2'' above the level of the ingredients. 6) Add the remaining vegetables, stir & bring to a boil. 7) Reduce hear and simmer, covered, stirring every 15-20 min for 2-3 hour minimum. 8) Remove the osso buco bones and cut the meat into small pieces - return them to the pot 9) Continue to stir over low heat and begin to use the back of a wide spoon or spatula to start pressing the ingredients against the side of the pan. 10) The idea is the have the starchy vegetables and tomato disintegrate into the stew. The stew will gradually become thicker & thicker as you cook it.

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