| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Fixed |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 1/2 |
tb |
Vegetable oil |
| 2 |
ts |
Paprika; (hot is preferred) |
| 1 |
c |
Onions; chopped |
| 1 |
lb |
Potato; sliced 1/8" thick |
| 1 |
lb |
Potato; sliced 1/4" thick |
| 1 |
|
Whole serrano pepper |
| 1 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 6 |
c |
Hot water |
| 1 |
pn |
Salt; to taste |
| 1 |
pn |
Pepper; to taste |
|
|
Salsa de Aji |
|
|
Lettuce; shredded |
|
|
Avocados; sliced |
|
|
Tomatoes; sliced |
INSTRUCTIONS
GARNISH
Locro usually refers to a thick, potato-based stew which can be served with
a number of meats or vegetables. In a large pot, melt the butter and add
the oil, stir in the paprika and saute the onions until softened, about 5
minutes. Add the potatoes and saute over medium heat for 5 to 10 minutes,
stirring constantly, until the potatoes are somewhat golden. Place the
chiles and 1/2 c of the milk in a blender or food processor and puree until
smooth and add to the potatoes along with the cream and remaining milk.
Raise the heat and when the sauce begins to boil add the hot water and
season with salt and pepper. Reduce the heat and simmer for 20 to 30
minutes or until the thin slices of potato are broken down, and the the
thick slices are tender. Thicken the soup. To assist in thickening the
soup, you can puree some of the cooked potatoes with a little broth and add
it back to the pot. Serve the potatoes along with the Salsa de aji,
lettuce, avocados, and sliced tomatoes.
Heat Scale: Mild
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Chile Pepper Magazine
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998
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