2023-04-28 07:35:00
“Locro is a food that I particularly like to eat all year round, not only on national holidays. In addition, I really enjoy preparing it: it has that particularity of bringing family and friends together at a large table with some good wines and a good spicy alignment with some delicious homemade breads ”, the Neuquén chef Martín Jaccod Clavero comments to Yo Como.
“It is a preparation as simple as it is delicious,” he insists so that everyone is encouraged to make it this weekend. Of course, let’s start today to buy all the ingredients. There is a myth that doing the locro is difficult, that it takes many steps and that this and that… There are different versions but it is nothing special. And as Martín says, “preparing it is a good excuse to have a good time with family and friends”.
Locro recipe for 12 by Martín Clavero
Cooking time: 5 hours.
Ingredients
– 1 kg of broken white corn
– 500 gr of pallares beans
– 300 gr of white beans
– 500 gr of beef (it can be pulp)
– 1kg of grilled brisket
– 2 pig’s feet (we ask the butcher to cut them with the saw into 4 or 5)
– 250 gr of pork
– 4 common sausages
– 1/2 sausage
– 1 fat tripe
– 250 gr of mondongo
– 200 gr of bacon (can be smoked)
– 1 large pumpkin
– 500 gr of creole squash
– 2 onions
– 1 carrot
– 1 stalk of celery
– 3 garlic cloves
– 2 tablespoons of paprika
– 1 teaspoon ground chili pepper
– 1 teaspoon of cumin
– salt and ground black pepper to taste
Preparation
It is a recipe that begins the day before we are going to eat it. We must leave the beans and corn to soak separately for at least 8 hours in the refrigerator before using them.
I treat each of the cuts of meat ahead of time as well because most have a lot of fat. I give a little blanching in boiling water with some peppercorns to the legs and the pig’s skin for about 8/10 minutes.
Then I continue with the mondongo doing the same. Finally the fat tripe and chorizos. Everything separately, I insist. This, in addition to defatting the meat, will make it easier for us to cut the mondongo and the little leathers into strips, the chorizos and the sliced tripe.
Now we move on to the meats that do not have blanching, we only cut into pieces the size of a bite.
Then we continue with the pumpkins that we will peel and cut into medium cubes.
Once we have all our meats ready, we reserve in the refrigerator until the day of the final cooking that will begin very early. Let’s remember that it takes approximately 5 hours to cook. On low heat, always.
The time has come to light the fire to shape this magnificent stew. It is simpler than you imagine.
We start by cutting the onion, carrot, celery and garlic into brunoise (cut into small cubes) and put it to sweat with oil and a little salt over medium heat (this way we will get the vegetables to give us their juices). When the moment arrives when the onion begins to become transparent, we add the seasonings; We are moving with the wooden spoon without letting them burn.
Our kitchen will start to smell delicious, so we add the legumes, the meats (except the bacon, the sausage and the chorizos) and the pumpkin in cubes: yes, all together.
Cover with water about 4 cm above everything, lower the heat to a minimum and all that remains is to wait.
With one hour left of cooking, we will add the bacon in strips, the chorizos and the sausage.
Before putting out the fire we rectify the salt. And we will let it rest for a few minutes before serving it.
Tip: The secret of spiciness
For a quick and delicious spicy cream we will put two red hot peppers, a green one, an onion and 2 cloves of garlic -all chopped irregularly- over high heat in a pan with oil until they are almost golden brown. Then we remove, place in the hand processor, cover with olive oil, add salt and pepper, process until we achieve a very tasty spicy emulsion to accompany our locro.
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