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Martin Lozano

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Recipe of Locro potato
Recipe

Locro potato

15 mins
15 mins
Low
35
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One of the traditional soups of the Ecuadorian Sierra, made with potatoes, achiote, cheese, and cilantro. A rich and delicious soup that you have to try. It's simple and with a lot of flavor.
Learn more about Martin Lozano

Ingredients

8 portions
  • 10 potatoes
  • 2 tablespoons oil
  • 1 onion, pearl
  • 2 cloves garlic
  • 2 teaspoons cumin
  • 2 teaspoons achiote
  • 7 cups Water
  • 1 cup milk
  • 1 cup cheese
  • 4 tablespoons fresh coriander
  • to taste avocado
  • to taste salt

Preparation

Start with the refrito where the onion and garlic are finely chopped with cumin and achiote for 5 minutes.
Cook the potatoes with the refried in a pot another 5 minutes more.
Add water so that the potatoes cook. Crush the potatoes (NOT ALL) this so that the locro has a thick consistency that characterizes it. Lower the temperature and add the milk stirring well and letting it continue to cook another 5 minutes
Add salt to taste and cheese, if you like chopped, crumbled or grated.
Serve the hot locro with the coriander on top and accompany with avocado.

TIPS

Use cheese in squares. Eat with avocado.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Karen Yanez
23/01/2020 14:24:17
Super, gracias
Laura Lizette Castelán
08/06/2019 18:22:34
No me quedó como la foto, me quedó rojo y muy rico!! Gracias!!

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