Locro de zapallo (Recipes peruvian)

Total time: 2 hours. Quantity: 4 persons. Calories 2092 kcal.

The traditional locrito.

Locro de zapallo is a typical Peruvian meal prepared with pumpkin and accompanied with peas. It is cooked in many parts of our country, and it is the food that many parents prefer, both for its flavor and the quality of the dish, its ingredients make this Peruvian food prevail as one of the best in cooking.

Let's see how to prepare it!

Locro de zapallo (Recipes peruvian)

Ingredients:

• 500 g of pumpkin (cut in small dices).
• 250 g of peeled green peas.
• 1 medium carrot, peeled.
• 1 peeled corn in cloves.
• 500 g of beef, cut in fillets (pure pulp).
• Umami seasoning (in Peru known as Ají -no -moto).
• 1 teaspoon of fresh aji amarillo.
• 1 teaspoon of dried chili bell pepper.
• 1 teaspoon of red chili bell pepper.
• 2 teaspoons of fresh ground garlic.
• 2 tablespoons of white vinegar.
• Vegetable oil.
• A sprig of chopped coriander (to add to the locro).
• 1 teaspoon of oregano (it can be optional).
• Salt to taste.

Preparation of the pumpkin locro.

1. Wash the meat and chop into small cubes. Then drain the water it may contain, and season with vinegar, a pinch of pepper, cumin, Umami seasoning, and ground garlic. Mix with the help of a spoon, and let stand (5 minutes approx.).
2. Then, chop the pumpkin (previously peeled) in small cubes. Peel the peas, peel the corn, leaving only the cloves, and cut the carrot into small squares. Wash all the vegetables and drain the water they may have.
3. Now, in a medium saucepan add the meat and let it fry (sometimes it is not necessary to add water, since the maceration itself forms a juice that makes it cook). If water is missing, just add a minimum amount of water.
4. Let it fry until the meat is cooked to a certain degree, and then add the oil, the chili peppers, and season with garlic. Let it brown beforehand.
5. Add immediately the pumpkin cut in pieces, the carrot, the corn and the peas. Mix with a wooden spoon, taste if it lacks salt, and add water (add the necessary amount, not more than half of all the cooked ingredients).
6. Let it cook at normal temperature, and finish cooking. Observe that the pumpkin is crumbled, until it becomes a cream of intense yellow color (as in the photo, that this recipe suggests us). Finally, add a pinch of oregano and Umami (Aji-no-moto) and turn off.
7. Serve with rice, and accompany with a natural drink (chicha morada or passion fruit). Taste a good dish.

Squash, cut into small cubes.

Note: The beef can be cooked only with the juice of the maceration that we have given it. But there are occasions in which the meat can be hard, and therefore it needs to take more time in the procedure 3.

Preparation video in Spanish