Locro Peru Recipes

LOCRO DE ZAPALLO, TASTE, COLOR AND NUTRIENTS IN ONE PLATE

Steps:

• In a saucepan heat the vegetable oil over medium heat, saute onion and garlic, stirring until the onion is very soft. Add the aji amarillo paste and cook four minutes longer, stirring every now and then.
• Add pumpkin, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat, and cook, partially covered and stirring occasionally, until all the vegetables are tender. Add green peas.
• Turn off the heat. Add evaporated milk and queso fresco. Stir and heat through. Season with more salt and pepper, if needed; add herbs, and serve immediately with white rice.

PERUVIAN LOCRO (BUTTERNUT SQUASH)

Steps:

• Place squash in a large pot and add enough water to cover; season with salt. Bring water to a boil and cook until squash is tender, about 20 minutes. Drain squash and return to pot.
• Mash squash with a potato masher; add evaporated milk, butter, and salt and beat with an electric mixer until smooth and creamy. Stir corn, peas, and Cheddar cheese into squash mixture; cook and stir over medium-low heat until cheese is melted, about 10 minutes. Serve squash mixture over rice.