White corn, squash and mixed meat locro
A thick white corn and bean stew with squash, leeks, beef, sausages and tripe, served with a spring onion sauce.
Active time45 min
Cooking2 h 30 min
Total27 hResting : 24 h
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Ingredients
- 800 g squash
- 4 spring onions
- 1 tbsp Argentinian ground chilli, ají molido
- 5 leeks
- 400 g trimmed stewing beef
- 400 g cleaned beef tripe
- 200 g cured pork belly
- 3 raw pork sausages, chorizos criollos
- 1 tbsp ground cumin
- 2500 ml water
- 200 g dried white beans
- 50 ml vegetable oil
- 600 g dried white corn for locro
- 5 g paprika
- 1 tbsp sweet paprika
- 1 g ground black pepper
- 1 g salt
- 2 chorizo colorado sausages
- 3 vegetable stock cubes
Preparation
Rinse the corn and beans. Put in bowls and cover generously with cold water. Soak in the refrigerator for 1440 minutes, changing the water 2 times during soaking. Drain and discard the soaking water before cooking.
200 g dried white beans600 g dried white corn for locro- mixing bowl
- refrigerator
- colander
Peel and deseed the squash. Slice the cured pork belly, dice the beef and slice the chorizo colorado. Remove the raw sausage skins and break up the meat. Slice the cleaned tripe into strips. Thoroughly wash and slice the leeks. Dice the squash flesh. Clean and slice the spring onions for the sauce.
800 g squash4 spring onions5 leeks400 g trimmed stewing beef400 g cleaned beef tripe200 g cured pork belly3 raw pork sausages, chorizos criollos2 chorizo colorado sausages- knife
- chopping board
Brown the cured pork belly in a large heavy-based pot to render its fat. Add the beef, chorizo colorado and sausage meat and brown. Add the leeks, squash, water, stock cubes and drained corn and beans. Bring to the boil, add the tripe and maintain a rolling boil for 10 minutes. Lower the heat and simmer for about 120 minutes, until the corn, beans and meats are tender. Stir along the base and skim regularly. Add the cumin, sweet paprika, salt and pepper towards the end.
1 tbsp ground cumin2500 ml water1 tbsp sweet paprika1 g ground black pepper1 g salt3 vegetable stock cubes- saucepan with lid
- spoon
- slotted spoon
Towards the end of cooking, heat the oil in a small frying pan. Soften the spring onions in it. Add the ground chilli and sauce paprika, stir briefly without burning, then take off the heat. Serve the hot locro with the sauce alongside.
1 tbsp Argentinian ground chilli, ají molido50 ml vegetable oil5 g paprika- frying pan
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration