Ecuadorian locro is a delicious creamy soup made with potatoes and cheese, typical of the Sierra region of Ecuador. With aromas of achiote, onion, and garlic, its preparation is simple and comforting, perfect for enjoying on cold days. Ideal to savor the culinary richness of this beautiful country.
In preparing Ecuadorian Locro, traditional and aromatic flavors combine to delight your palate.
This comforting dish fuses simple ingredients to create a unique culinary experience.
Once you try this delicious dish, you won't be able to resist sharing it with your loved ones.
Enjoy your meal.
Ecuadorian Locro
Ingredients
10 Peeled potatoes cut into large pieces
2 tablespoons of Oil or butter
1 Chopped onion
2 Finely chopped garlic cloves
2 teaspoons of Cumin
2 teaspoons of Ground achiote
7 cups of Water
1 cup of Milk
1 cup of Grated or shredded cheese
4 tablespoons of Finely chopped cilantro
1 pinch of Salt
Preparation
Step 1 : In a pot, heat the oil or butter over medium heat.
Step 2 : Then, add the onion, garlic, cumin, and ground achiote.
Step 3 : Cook this mixture for 5 minutes until the onions are soft.
Step 4 : Next, add the potatoes to the pot and mix everything well.
Step 5 : Continue cooking for another 5 minutes.
Step 6 : Add the water and bring to a boil until the potatoes are tender.
Step 7 : Once the potatoes are ready, begin mashing some of them, leaving chunks to give the locro a creamy texture.
Step 8 : Reduce the heat and add the milk, stirring well and cooking for an additional 5 minutes.
Step 9 : If the soup is too thick, you can add more milk or water.
Step 10 : Season with salt to taste, add the cheese and cilantro.
Step 11 : To serve, present the hot potato locro, accompanied by avocados, scallions, or chili, according to your preference.
Preparation (simple version)
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