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Tucumano Locro

Before starting the recipe, I want to introduce a friend, Mr. Alejandro Ballesteros Valdez , bah, the Black Ale. With this character (a native of Tucuman, of course) have shared more than you can imagine, between joy and sorrow. It came to visit and to honor him this Locro prepared. Back in the 90
we met, through his Mrs. Mother, Carmen Lia Quena Valley Ballesteros Valdez, Quena, who left us in 2006.
So far, no big deal, my friend and I, but it turns out the father of the Quena, that is the grandfather of Black Ale, was none other than Don Héctor Rodolfo Chavero , also known as Don Atahualpa Yupanqui .
During the 40's, Don Atahualpa came to Tucuman, where he met Ms. Leah Federica Valdes Julieta (yes, with "s"), with whom he lived, to the falls for about 3 years.
In this regard, the Quena born on the 43.
juicy anecdotes, Grandma Leah, changed his name to these family issues, having been associated with an "artist", changed the "s" with "z".
Leah's grandmother was an excellent piano teacher, had among his pupils Don Miguel Angel Estrella , Black Ale has a letter of recognition of Don Ariel Ramírez to the artistic ability of Dona Leah. They say that Mrs. Leah
actively participated in the composition of stone and road , The Raqueña and more. Ale
treasures Don Atahualpa several letters to Mrs. Leah, as well as have an excellent relationship with Emiliano Chavero, head of Agua Escondida Museum in Cerro Colorado, grandson of Don Atahualpa recognized.
not want to elaborate more, and have the opportunity to meet other details, but the fact is that today we had lunch this locro, the grandson of Atahualpa, Marcela, Alex R., Vilma two beautiful little girls and I . The rest went to the freezer.

Ingredients (12 servings): Meat

350 grams bacon salt. Chorizo \u200b\u200b
colorado 2 units. Mondongo
800 grs.
Beef (bait, for example.) 400 grs. Pork Pechito
500 grs.
Stew 1 kg.
pig's foot 1 unit. Plant

Cabbage 100 gm.
bell pepper, 200 grams. Pumpkin
lead 1 kg.

Tomato Batata 1 kg 200 gr. Green Squash
200 grs. Carrot
350 grs. Onion
200 grs.
500 grams white corn. Beans lima
300 grs.

Preparation:
The night before, put to soak, separated, beans and corn, the latter in water.

The next day, boil the tripe for 1 hour or so in salt water.
Remove from heat and cut into small strips.

Cut the sausages into slices and bacon strips.
The little chest and beef into medium pieces.
The leg of pork, ask the butcher to the court in 4.

Finely chop vegetables, pumpkin and sweet potatoes into cubes. Book about 300 grs. sweet potato.

prepared Ingredients:

Place in a large pan, in my case I used 2 large pans;) maize rest with water, add the chorizo and bacon.
In another pan, beans. Bring to medium heat, both.

starts up

When boiling, add the meat.

then vegetables.

At this point, the beans are half cooked, add to the preparation and reserve the liquid.

Mix with a wooden spoon, keep the fire for about 2 1 / 2 hours, stirring periodically to prevent sticking.
The flame should be adjusted to obtain a bubble on the surface of the preparation should not boil over high heat.

When preparing

get 2 hours of cooking, add the reserved sweet potato, cut into chunks.

Continue half an hour. Not neglected, they should mix every 5 minutes or less.

Result:

Dear readers, I can assure you that this locro is delightful 3 course The Black Ale, Ale R. 3 courses, Wilma (Mrs. R. Ale) 2 plates, Marcela 2 dishes, I 3 courses.
It's important to not add more liquid during cooking, but in case you miss them, reserving the water they boiled the beans (before adding) and keep over low heat and use it. To give a reference, maize soak it in about 4 liters of water and it was not necessary to add more.
Continue cooking the vegetables are converted into a cream, which can identify a piece of carrot and sweet potatoes added to the end, the rest is nothing, everything is incorporated.
insist to do the cooking slowly over medium heat.
The dish was accompanied with a "fritillas" take green onion leaves and medium tomatoes, chop finely, place in a pan a little oil and take it to the fire, add the onion and tomato, spoon paprika and hot pepper half, let it cook a few minutes, stirring and serving on the locro.

I leave greetings and thanks for your comments.

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buseca

Good, waiting for the cold, I bring a buseca .
As I understand this dish has its origins in the old Italy, but has a very similar preparation to Callos a la Gallega, I will not discuss this topic, but I firmly believe that if paternity is about our beloved Locro .
The following preparation is to my liking Northern agiornada where I prefer thick stews and "strong", hence the addition of non-traditional ingredients (sweet potato, squash and chickpeas), if any of you want to make the original preparation, obviate these ingredients and ready.

Ingredients (8 servings) :
Mondongo 1kg. Chorizo \u200b\u200b
colorado 2 units. Bacon salt
250grs. Pechito
300grs pig. Beans lima
300grs. Chickpeas
200grs. Onion
250grs. Carrot
500 grs. Batata
250grs. Pumpkin
250grs lead. Tomato cubed
250grs.
Pudding 2 units. 1 tablespoon paprika
. Oil and butter
amount needed.
Salt to taste.

Preparation:
The night before, put to soak the beans and chickpeas.

The next day, boil in salted water tripe, estimated 45 minutes. Tripe is worth mentioning that the employee is clean and baked.

Place in pan with clean water (discard the soaking) chick peas and beans, the latter with water. Add beans, sliced \u200b\u200bsausages and bring the fire. Approximately 45 minutes for peas, 1 hour for the beans. Go try them out.

Meanwhile, little breast cut into cubes, sliced \u200b\u200bbacon and reserve. Clean the vegetables.

When the tripe is ready, remove from fire and cut into 1x5cm strips, more or less.

Cut the squash into cubes and sliced \u200b\u200bsweet potatoes.

Finely chop the onion.

Grate the carrots.

Here we look at all ingredients with cubed tomatoes.

Place in a large pan, oil and butter, bring the fire and brown the pork little chest.

Add onion and allow transparent.

Add grated carrot, bacon and tomato cubed.

Add the beans with chorizo \u200b\u200band chickpeas, and a part of the cooking liquid from beans.

Add the tripe, remove.

Here I had to move into a larger pan:) where I added sweet potato and pumpkin.

Add paprika and salt correct.

Boil for 1 hour and a half hours, stirring following the preparation, to prevent sticking. If it is necessary to be adding the cooking liquid from the beans, gently, as I said at the beginning, I like the thick preparation.

When serving add the sliced \u200b\u200bsausage.
Result:

comments, both sweet potatoes and pumpkin are lost in the preparation, while providing a "gustito" sweet, the idea of \u200b\u200badding it to thicken it.
chickpeas because I like the add.
The amounts shown may vary according to taste, in particular, as I enjoy the "belly" (tripe, shut up), I am of adding a larger portion directed.

I leave greetings and thanks for your comments.