By:chef ssentongo Geoffrey

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 Locro, the traditional Argentinian stew, is a hearty and flavorful dish that warms the soul. It’s often associated with national holidays and celebrations, especially on May 25th, which commemorates the Argentine revolution. Let’s dive into the recipe for this comforting meal:

Traditional Argentinian Locro Recipe

Ingredients:

• 1 cup dried white corn (hominy-style corn)
• 1 cup dried soybeans (or porotos de soja)
• 1 cup semolina wheat
• 4 cups meat (choose from skirt steak, ossobuco, pork belly, or pork ribs)
• 2 chorizo colorados (can be replaced with regular chorizo or smoked pancetta)
• 1/2 calabaza (or a 16-ounce piece of pumpkin or acorn squash)
• 2 cups potatoes, cubed
• 2 cups carrots, cubed
• 2 scallions (or 2 leeks)
• 1/2 bunch celery (about 3 stalks)
• 1 tablespoon smoked paprika (adjust to taste)
• 1 tablespoon dried oregano (adjust to taste)
• 2 teaspoons salt (adjust to taste)

Instructions:

1. Soak the Beans and Grains:
   • Soak the dried white corn (hominy) and soybeans in water for at least 12 hours or overnight. Drain them before using.
2. Prepare the Meat:
   • In a large pot, boil the meat (skirt steak, ossobuco, pork belly, or pork ribs) in water until tender. This will take about 2 hours (or 1 hour in a pressure cooker). You can also use a combination of different meats for added flavor.
3. Sauté the Chorizo:
   • In a separate pan, sauté or brown the chorizo colorados (or regular chorizo or smoked pancetta). Once done, cut them into small pieces.
4. Chop the Vegetables:
   • Chop all the vegetables (potatoes, carrots, scallions, celery) into small pieces.
5. Combine Ingredients:
   • Add all the ingredients (soaked corn, soaked soybeans, semolina wheat, cooked meat, sautéed chorizo, chopped vegetables) to a large caserola (or pan) over medium-low heat.
6. Season and Simmer:
   • Season with smoked paprika, dried oregano, and salt. Stir well.
   • Let the locro simmer on medium-low heat, stirring occasionally, until all the flavors meld together and the vegetables are tender.
7. Serve Hot:
   • Serve the locro piping hot in bowls.
   • Consider serving it with some crusty bread on the side.

Variations:

• Locro has countless variations, and each cook adds their personal touch. Some versions include tripe, while others omit it. Feel free to experiment with different meats and vegetables based on what you have available.

Enjoy your homemade Argentinian locro! It’s a dish that brings warmth and tradition to the table. 🍲🇦🇷

ARGENTINIAN TRADITIONAL BEEF STEW

 Argentinian Beef Stew, also known as Carbonada Criolla, is a delightful dish with a unique blend of flavors. It’s slow-cooked to perfection, bringing out the best in organic produce and tender beef morsels.

Here’s a recipe you can try:

Argentinian Beef Stew (Carbonada Criolla)

Ingredients:

• 1/3 cup olive oil
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 1/2 pounds stewing beef, cut into 1-inch pieces
• 1 (14.5-ounce) can stewed tomatoes
• 2 cups beef broth
• 3 sweet potatoes, peeled and cubed
• 2 white potatoes, peeled and cubed
• 2 tablespoons sugar
• 1 large winter squash, peeled and cubed
• 1 cup (7 ounces) dried apricots, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 cup frozen corn

Instructions:

1. In a large pot, heat the olive oil and sauté the onions, green pepper, and garlic until golden and soft (about 10 minutes).
2. Add the stewing beef and cook on medium-high heat, turning to brown all sides.
3. Stir in the stewed tomatoes, beef broth, sweet potatoes, white potatoes, sugar, winter squash, raisins, and dried apricots. Lower the heat to a simmer.
4. Cover and simmer over low heat for 1 hour.
5. Taste for seasoning and adjust with salt and pepper. If the stew seems too thick, add more beef broth.
6. Continue cooking for about 30 minutes longer, until the beef is tender.
7. Finally, stir in the frozen corn and simmer for an additional 5 to 10 minutes.

Recipe Variation Ideas:

• Use red or yellow peppers instead of green for added color and flavor.
• Add other vegetables like cut green beans.
• Fresh corn cut straight off the cob can replace frozen corn.
• Consider adding raisins along with the dried apricots.

Storage and Freezing:

• Let the stew cool down before refrigerating or freezing it.
• Store in an airtight container in the refrigerator for up to four days.
• Freeze in freezer-safe zip bags or containers for up to three months, leaving 1/2-inch headspace for expansion.

Enjoy your hearty Argentinian Beef Stew! It pairs wonderfully with cornbread and a green salad. 🍲🥖🥗

For more details, you can find the recipe here. Let me know if you need any further assistance!