Locro
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | To 3 tb vegetable oil | |
| 2 | teaspoons | Ground paprika hot preferred |
| 1 | cup | Chopped onion |
| 2 | pounds | Potatoes; half sliced thick half sliced thin |
| Salsa de Aji* (see recipe) | ||
| 1 | Avocado; sliced | |
| 1 | Jalapeno or serrano chile stem & seeds removed chopped | |
| 1 | cup | Milk |
| ½ | cup | Heavy cream |
| 6 | cups | :Hot water |
| Salt and pepper | ||
| Lettuce | ||
| Sliced tomato | ||
Directions
GARNISHES
In a large pot, melt butter and add the oil. Stir in the paprika and saute onions until softened, about 5 minutes. Add potatoes; saute over medium heat for 5 to 10 minutes, stirring constantly, until potatoes are somewhat golden.
Place chiles and ½ c of the milk in a blender or food processor.
Puree until smooth and add to the potatoes along with the cream and remaining milk.
Raise the heat and, when the sauce begins to boil, add the hot water and season with salt and pepper. Reduce heat and simmer for 20 to 30 minutes, or until the thin slices of potato are broken down and the the thick slices are tender. Thicken the soup. Serve the potatoes along with the Salsa de aji, lettuce, avocados, and sliced tomatoes.
Yield: 4 to 6 servings.
Heat Scale: Mild.
Note: To assist in thickening the soup, you can puree some of the cooked potatoes with a little broth and add it back to the pot.
This is a recipe from "Chile Pepper" magazine. Locro usually refers to a thick, potato-based stew which can be served with a number of meats or vegetables.
Posted by Garry Howard - Cambridge, MA - garhow@...
in Chile-Heads List. Formatted by Cathy Harned.
From: Cathy Harned Date: 09-24-94