locro

Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro.

Locro de papa {Ecuadorian potato and cheese soup}

potatoes

onion

garlic

tsp cumin

achiote powder

water

milk

cheese

cilantro (leaves only, minced)

Salt

queso

Maiz tostado corn nuts

cilantro and green onions

Avocados (sliced

Ecuadorian tree aji hot sauce

Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.

Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.

Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.

Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.

Add salt to taste

Add the grated cheese and cilantro, mix well, and remove from the heat.

Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.

Hearty, delicious Peruvian pumpkin stew with plenty of color. Learn how to make this lunch or dinner crowd-pleaser

Locro de Zapallo

pumpkin

butternut squash

rice

corn

red onion (finely chopped)

ají amarillo yellow chilli paste

garlic (minced from garlic cloves)

green peas

beans

water (optional)

(white cheese (queso fresco), cut in cubes)

evaporated milk

olive oil (or vegetable oil)

eggs (optional)

huacatay (or cilantro, chopped)

Salt and pepper

Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes.

Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes.

Monitor the stew and if you feel it’s drying up too much, add a cup of water.  (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)

Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now.

Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.)

Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!

Receta del locro o sopa de quinua con queso, se prepara con quinua o quinoa, papas, queso, leche, cebolla, ajo, comino, orégano, y achiote. Se sirve con cilantro y aguacate.

Locro O Sopa De Quinua Con Queso

cucharadas de aceite

cebolla blanca (tipo perla, picadita)

dientes de ajo (machacados)

cucharadita de comino molido

cucharadita de achiote molido

cucharadita de orégano seco

tazas agua (o caldo de verduras/pollo)

taza leche (agregar mas leche si lo desea menos espeso)

tazas queso fresco

cucharadas de cilantro o perejil finamente picado

Sal y pimienta al gusto

Aguacate

Salsa picante de ají

Cebollines picaditos

Locro o sopa de quinua con queso

Caliente el aceite a fuego medio en una olla grande.

Agregue la cebolla picada, el ajo machacado, el comino molido, achiote molido, orégano seco, sal y pimienta. Mezcle bien y cocine hasta que las cebollas se pongan blandas y suaves, unos 5-8 minutos.

Añada los trozos de papa; mezcle con el refrito hasta que estén cubiertas con la cebolla y condimentos. Continuar cocinado durante unos 5 minutos, revolviendo de vez en cuando.

Agregue el agua o caldo y haga hervir.

Agregue la quinua, reduzca la temperatura y cocine a fuego medio-lento hasta que la quinua y papas estén suaves, unos 25 a 30 minutos. Revuelva de vez en cuando. Para una consistencia más cremosa puede aplastar un poco las papas con un machacador o con una cuchara de madera.

Añada la leche y el queso desmenuzado, revuelva  y cocine a fuego lento por otros 5 minutos. Si esta muy espeso puede agregar un poco de leche adicional hasta obtener la consistencia deseada.

Retire la sopa de quinua  del fuego. Pruebe y ajuste la sal/pimienta al gusto. Agregue el cilantro o perejil picado.

Sirva la sopa de quinua y queso con aguacate y salsa picante al gusto.

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Locro de papa {Ecuadorian potato an...

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Top 3 locro recipes from across the web

The most viewed locro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Locro de papa {Ecuadorian potato an...

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The most viewed locro recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine