One of the traditional soups from the Ecuadorian Sierra, made with potato, achiote, cheese, and cilantro. A rich and spicy soup that you must try. It’s simple and full of flavor.
Start with the sauté where the finely chopped onion and garlic will be cooked with cumin and achiote for 5 minutes.
Cook the potatoes with the sauté in a pot for another 5 minutes.
Add water so that the potatoes cook. Mash the potatoes (NOT ALL) to give the locro the thick consistency that characterizes it. Lower the temperature and add the milk, stirring well and letting it cook for another 5 minutes.
Add salt to taste and cheese, if desired chopped, crumbled, or grated.
Serve the locro hot with cilantro on top and accompany with avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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