Locro de papa is a hearty and comforting traditional Ecuadorian stew. It combines tender potatoes with beef, fresh cheese, and a touch of cilantro. Perfect for cold days in the Andean highlands.
⏱ 45 min👨🍳 Fácil🍽 4 personas
Ingredienti
Step-by-step preparation
1
🔥 Brown the beef
Heat the oil in a large pot and brown the beef on all sides. Remove and set aside.
2
🧅 Sauté aromatics
In the same pot, sauté onion and garlic until translucent. Add the red chili if desired.
3
🥘 Return the beef
Put the beef back in the pot and pour in the broth. Let it cook over medium heat for 20 minutes.
4
🥔 Add potatoes
Add the potatoes cut into quarters. Cook for another 15 minutes until they are tender.
5
🧀 Incorporate cheese
Add the fresh cheese cut into chunks. Let it melt slightly, stirring gently.
6
🌿 Finish and serve
Sprinkle with fresh cilantro, adjust seasoning with salt and pepper. Serve hot in bowls.
💡 Chef's tip: For a creamier locro, mash some potatoes against the bottom of the pot. Ecuadorian fresh cheese is ideal, but you can use any soft paste cheese.