El locro o rock, as it used to be called originally in Quechua; It's one of the Peruvian stews most delicious and remembered by lovers of Peruvian gastronomy. East locro stew It could easily be considered as a vegetarian dish, since the base and main ingredient is an ancient vegetable with great contributions of vitamin A for our health. Let yourself be enchanted by this exquisite recipe for my Peruvian food, which I am sure will generate a storm of sensations. 🙂
Zapallo Locro Recipe
This exquisite locro recipe, is prepared based on a squash stew and potatoes, in addition to corn, chili and fresh cheese. You can accompany it with its well grained white or whole grain rice. Its unmistakable flavor and that generous texture of squash makes it one of my favorite dishes to surprise the family. Next I will show you the ingredients that we will need and also I will reveal my cooking secret. Let's do it!
Ingredients
- 3 cups of chopped macre squash
- 4 potatoes (potatoes) peeled and diced
- 1 cup of cooked beans
- 1 cup of cooked peas
- 1/2 cup of oil
- 1 cup of finely chopped red onion
- 1 cup of cooked corn
- 1/2 cup of evaporated milk
- 1 cup of fresh cheese grated
- 3 yellow peppers,
- 4 pastured or fried poached eggs
- 1 slice of hot pepper.
- 1 pinch of white pepper
- 1 pinch of cumin
- 1 pinch of toothpick
- 1 cup of guacatay chopped
- 1 tablespoon minced garlic
- 1 cup of yellow chili pepper liquefied
- Salt to taste
Preparation of Locro de Zapallo
- In a casserole we pour a jet of oil
- Add a cup of finely chopped red onion.
- Season for about 5 minutes and add a good tablespoon of ground garlic
- Season 2 more minutes and now add a cup of liquefied yellow pepper. Then we season 5 minutes over low heat.
- Add 3 cups of minced macre squash.
- Add vegetable broth or water.
- Cook for 20 minutes and add 4 peeled and chopped potatoes, a cup of cooked beans, 1 cup of cooked corn, add salt, white pepper, a pinch of cumin, a pinch of toothpick and a cup of chopped guacatay.
- Let it boil and let everything take on body and flavor. At the end we add a good jet of evaporated milk, a cup of grated fresh cheese, the cooked peas, strips of yellow pepper, 4 pastured or fried poached eggs, plus chopped guacatay and a slice of red hot pepper.
- We let it rest for a minute and that's it! To serve, we accompany it with well grained white rice.
Tips and tricks to make a delicious Locro de Zapallo
- Remember that when you buy the pumpkin, make sure that it is firm, without soft parts that sink, or that it is very green on the sides. The ideal color is intense yellow and it should be kept in a well-ventilated place and not for many days so that you can consume it cool.
- Add some grated loche to the locro next to the macre pumpkin. Do you dare to try it?
Did you know…?
The pumpkin is a very popular food in Peru, since it is a vegetable that dates back to the time of the Incas and the Aztecs, then it was introduced in Europe and its consumption became very popular. Currently the feeding of babies and children is included as it is very beneficial for their delicate digestive system. In addition, within its nutritional properties it is also rich in vitamin A and has a high concentration of water.
