Locro is an Argentinian dish made with meat, corn, white beans and pumpkin. A kind of Argentinian cassoulet! Soak 500 g corn and 200 g white beans overnight in two containers. The next day, drain the corn and pour it into a pot filled with water. Add 2 bay leaves and cook over low heat for 15 minutes. Then add 400 g of diced pumpkin, 3 minced garlic cloves, 500 g of pork belly in pieces and 500 g of pig's trotters. Leave to cook for 10 minutes then skim. Add 500 g of beef rib dish in pieces, the drained beans and a little water if necessary. Cook for 3 hours. 30 minutes before the end of cooking, add 2 sliced chorizos. Add salt and pepper. Accompany with a small sauce prepared with 1 chopped onion, 4 tablespoons of beef fat, 2 tablespoons of chilli powder, the same amount of paprika and 1 teaspoon of cumin. Serve hot.
Empanadas are small turnovers stuffed with different ingredients, especially meat. They are known throughout Latin America. To prepare carne empanadas, brown 500 g of minced meat with 4 sliced onions in a little sunflower oil. Salt and pepper then add spices (paprika, cumin, oregano), 150 ml of tomato puree, 1 pinch of sugar, 20 cl of water and 1 cube of beef stock. Let cook for 5 minutes. Then let the stuffing rest for about 30 minutes in the fridge. Then prepare the turnovers by cutting circles in the shortcrust pastry. Stuff them with the meat preparation then close the turnovers. Glaze them with a little egg yolk then bake for 15 minutes in the oven at 210°C.
Dulce de leche is a milk jam found in many desserts. Bring 1 liter of milk to the boil. Add 250 g of powdered sugar, a few drops of vanilla extract and ¼ teaspoon of baking soda. Bring to a boil over high heat then bring to a boil over medium heat, stirring often with a wooden spoon. The mixture will take on a caramel color and begin to thicken. When this is the case, pour the milk jam into the jars and let cool.
