The locro from Ecuador is a creamy soup made with potatoes and cheese, typical of the Andean region. With simple ingredients like onion, garlic, cumin, and achiote, it achieves a comforting and flavorful dish. Ideal for chilly days and enjoyed in good company. A traditional delight that fills Ecuadorian homes with warmth.
In a preheated pot, melt butter to sauté the onion, garlic, cumin, and achiote.
The potatoes are cooked in large pieces until tender, creating a rustic mash with bits.
Add milk and cook a little more.
Remove from heat, season with salt, and sprinkle grated cheese before serving hot, garnished with chopped cilantro.
Locro from Ecuador
Ingredients
10 Potatoes
1 cup of Milk
1 cup of Grated hard cheese
1 Onion
2 Garlic cloves
6 cups of Water
50 grams of Butter
1 pinch of Cumin
1 pinch of Achiote
1 pinch of Cilantro
1 pinch of Salt
Preparation
Step 1 : In a preheated pot, melt the butter to sauté the onion, garlic, cumin, and achiote.
Step 2 : Then, add the chopped potatoes and cook for 5 minutes.
Step 3 : Once this time has passed, add the water and let the potatoes boil until tender.
Step 4 : Next, make a rustic mash, keeping some potato bits.
Step 5 : Add the milk and cook for another 5 minutes.
Step 6 : Remove from heat, season with salt, and sprinkle grated cheese.
Step 7 : Finally, serve hot and garnish with chopped cilantro.
Step 8 :
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