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Locro with Avocado Salad
Created by: Howcan Team
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 4 cups of chicken or vegetable broth
- 4 cups of peeled and diced potatoes
- 1 cup of milk
- 1 cup of shredded mozzarella cheese
- 1 cup of cooked corn kernels
- 1/2 cup of cooked peas
- Salt and pepper to taste
- 2 avocados, diced
- 1 tomato, diced
- 1/4 cup of red onion, finely chopped
- 1/4 cup of cilantro, chopped
- 2 tablespoons of lime juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- In a large pot, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons of vegetable oil until softened.
- Add 4 cups of chicken or vegetable broth and 4 cups of diced potatoes to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Using a potato masher, partially mash the potatoes in the pot to thicken the soup.
- Stir in 1 cup of milk and 1 cup of shredded mozzarella cheese until the cheese is melted and the soup is creamy.
- Add 1 cup of cooked corn kernels and 1/2 cup of cooked peas to the soup. Season with salt and pepper to taste. Keep warm over low heat while preparing the avocado salad.
- In a large bowl, combine 2 diced avocados, 1 diced tomato, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped cilantro.
- In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, and salt and pepper to taste. Pour the dressing over the avocado salad and gently toss to combine.
- Serve the locro hot with a generous scoop of avocado salad on the side. Enjoy!
Locro is a traditional Argentine stew with a rich history dating back to the Inca Empire. This hearty dish features a flavorful combination of corn, potatoes, squash, and meat, simmered to perfection with a blend of spices. It has been a staple in the Andean region for centuries, with each family and region adding their own unique twist to the recipe. In modern times, renowned chefs like Francis Mallmann have elevated locro to new heights, incorporating their culinary expertise and creativity into this beloved dish. Pairing locro with a side of creamy avocado salad adds a refreshing and creamy contrast to the stew's robust flavors. The creamy texture of the avocado salad complements the heartiness of the locro, creating a well-balanced and satisfying meal. When it comes to the best version of locro, many locals and food enthusiasts agree that the dish reaches its pinnacle in the northern regions of Argentina, particularly in the provinces of Salta and Jujuy. Here, the stew is often prepared with indigenous ingredients and traditional cooking methods, resulting in an authentic and deeply flavorful locro. To make the perfect locro, it's crucial to pay attention to the quality of the ingredients, especially the corn and potatoes, as they form the foundation of the stew. Additionally, taking the time to simmer the stew slowly allows the flavors to meld together, creating a truly exceptional dining experience. For those looking to explore alternative methods of making locro, vegetarian and vegan variations have gained popularity, replacing the meat with additional vegetables or plant-based protein. This adaptation allows for a diverse range of dietary preferences to enjoy this iconic dish. In conclusion, locro is a dish deeply rooted in tradition and history, with a rich tapestry of flavors and cultural significance. Paired with a luscious avocado salad, it becomes a culinary experience that celebrates the vibrant heritage of Argentine cuisine. Whether enjoyed in a rustic countryside kitchen or a top-tier restaurant, locro continues to captivate food enthusiasts with its timeless appeal.
75 min
6
450 calories
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