The corn seed locro is a delicious traditional soup from the Bolivian valleys. By combining corn, charque, and bone, it achieves a unique and comforting flavor. An ideal dish to enjoy on cold days, a true delight for the palate.
To prepare the corn seed locro, the softness of the corn is combined with the intensity of the charque and the flavor of chopped bone.
The result is a comforting dish full of traditional flavors.
Once all the ingredients have melded in the pot, the kitchen fills with irresistible aromas.
Corn Seed Locro
Ingredients
12 cups of Water
½ kilogram of Good quality charque
½ kilogram of Bone (preferably from the spine)
½ kilogram of Coarse ground corn (frangollo)
Oil sautéed with onion
1 pinch of Salt
Preparation
Step 1 : Put a pot of water on the stove and add the previously washed charque to remove excess salt, along with the chopped bone.
Step 2 : Prepare a sauté and add it to the pot.
Step 3 : Separately, boil the corn (frangollo).
Step 4 : Once ready, add it to the pot with the charque.
Step 5 : Season with salt and cook for a few more minutes.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
