A thick, hearty stew made with white corn, beans, squash, and beef, slow-cooked for hours until rich and creamy. Traditionally served on national holidays as a symbol of Argentine identity.
Ingredients
500g white hominy corn, soaked overnight
300g beef flank or brisket, cubed
200g beef tripe, cleaned and diced (optional)
2 cups white beans, soaked overnight
500g butternut squash, peeled and cubed
2 onions, chopped
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon smoked paprika
Salt to taste
Spring onion for garnish
Instructions
1Drain the soaked corn and beans. Place the corn in a large heavy pot with enough water to cover by several inches. Bring to a boil and simmer for one hour until the corn begins to soften.
2Add the cubed beef and optional tripe to the pot. Continue simmering for another hour, adding water as needed to keep everything submerged.
3In a separate pan, saute the chopped onions in olive oil until translucent. Add cumin and smoked paprika, stirring for one minute until fragrant. Add this sofrito to the stew pot.
4Add the cubed squash and drained beans to the pot. Simmer for another hour until everything is tender and the squash has partially dissolved into the broth, creating a thick creamy consistency.
5Serve in deep bowls topped with a spoonful of salsa criolla (chopped onion, tomato, and bell pepper in vinegar). Season with salt and garnish with spring onion.
Did You Know?
Locro is considered the national dish of Argentina and is almost mandatory eating on May 25th, the anniversary of the May Revolution of 1810. Entire neighborhoods organize communal locro cookouts.