Going LOCO for LOCRO!

Going LOCO for LOCRO!

I’m still in South America, and you know what that means? MORE INSANELY DELICIOUS RECIPES from my partner’s homeland!

The first time I heard about locro, I was in Mendoza visiting my partner’s best friend and his family. I misheard the name as ‘loco’, which means ‘crazy’ in Spanish. And after trying locro, I indeed have gone off the deep end. LOCO for LOCRO!

I don’t even know what to call it. A stew? A thick soup? A strange casserole? The English translation is Navy Bean and Corn Stew, but this dish comes out somehow heartier than a stew, and I’m not even sure how that’s possible. Hey–I’m not going to question time-tested Argentine kitchen traditions. This is one hearty-ass stew!

Photo Credit: Marian Blazes, SouthAmericanFood.about.com
Photo Credit: Marian Blazes, SouthAmericanFood.about.com

It’s like the dish of my foreign dreams. In fact, there are a couple different versions per Argentinian tradition, and by luck I tried the mostly vegetarian version first (hence my immediate obsession with it). It reminds me of stuff I make back home, except way heartier. And infinitely tastier.

Ready to go loco for locro? I HOPE SO.

LOCRO DE CHOCLO, or Argentinian Navy Bean and Corn Stew

INGREDIENTS

2 cans navy beans

2 ears of corn, kernels cut from the cob

1 ear of corn, cut lengthwise and then cut into 1/2 inch slices

About 2 lbs beef shank of similar cut, cubed

1 large Butternut Squash, cubed

1 lb potatoes/yams, cubed

3 carrots, diced

1 red pepper, finely chopped

3 Tbs olive oil

2 onions, coarsely chopped

1 Tbsp red pepper flakes

2 cloves garlic, diced

1 tsp ground cumin

1 tsp paprika

Salt and pepper to taste

Chopped green onions to garnish

STEPS

  1. Place the onions, garlic, and beef shank in a large pot. Cook over medium heat until the onions are translucent. Add corn, cumin, paprika, bay leaves, salt and pepper. Cook for about ten minutes
  2. Add hot water to about two inches above the ingredients. Add the rest of the vegetables and the navy beans, bring to a boil.
  3. Reduce the heat to simmer for about 2 hours, stirring every 15-20 minutes
  4. Remove the bay leaves. Take out the beef shank and toss the bones. Cut the remaining meat into bite size pieces and return to the pot
  5. Stir over low heat, pushing up against the potatoes/carrots/squash until ithey disintegrate. This will thicken the stew, leaving just the meat and corn. Continue this until it reaches a thick consistency.
  6. Add salt to taste.
  7. Top with green onions and serve.

Read more about the cultural roots of locro here!

Tell Ember all about it...

%d bloggers like this: