Loco Light Recipe

Ingredients to make Loco Light:

• Loco (35 servings)
• 1 and 1/2 Kg. corn (white/yellow/red) crushed. I prefer the color
• 1/2 kg beans
• 2 and 1/2 Kg. pumpkin
• 1 red bell pepper
• 1 green bell pepper
• 2 garlic joints (leek)
• 14 garlic cloves
• 1 Kg green onion
• 300g fat tripe
• 6 red sausages (cantimpalo, candelabra, oriental)
• 300 g of salted pancetta in thick slices
• 300g smoked bacon in thick slices
• 1 and 1/2 kg of pork breast
• 1 and 1/2 Kg. of roast beef (pastrami) in thick steaks
• 1 chuquisuela (cow knee)
• 200 g pork skins (shave them)
• 8 pork feet or 4 large feet
• peppers
• ground chili
• cumin

How to make Loco Light:

1. 24 hours before: Soak the corn and beans (separately and with plenty of water)
2. The night before: Boil the beans and reserve (do not use the soaking water) Chop the bell peppers, the leek garlic, grate a kilo of pumpkin and cut the rest into cubes (20 x20 mm.
3. Cut the roast beef and the skin into small squares, cut the breast with two ribs, Boil the pig’s feet for 5/10 min., clean and skim, if they are large, 20 min.
4. Boil the fat tripe for 5/10 minutes, cut into slices, turn and remove the excess suet
5. Day “D”: In a pot with plenty of water and salt, place the corn (do not use the soaking water) POT #1
6. In another pot, prepare the sauce based on oil and salty bacon to sauté the meats, then the onions, peppers, leeks, garlic, green onions, season with salt, paprika and ground chili.
7. Turn off the heat and reserve POT #2
8. When the corn begins to boil, (POT # 1) add the meats, stir and skim Halfway through cooking (1 to 2 hours depending on the power of the fire) add the squash, remove the sausages, cut them and add to the sauce . Have pot with boiling water to add.
9. Remember that the final consistency should be that of a thick broth.
10. 45 minutes later add sauce (the contents of POT #2) + beans + 1 teaspoon cumin, stir.
11. Raise
12. Adjust salt and seasoning. 20 minutes later remove from heat and leave covered.
13. Prepare the mojo or red fat by frying the rest of the finely chopped green onions in very hot oil and pour over paprika and ground chili.
14. Serve a portion in a deep dish and add the mojo to taste (from a teaspoon for children to 2/3 tablespoons for troglodytes). Stir on the plate
15. Final Tips:
16. It is not accompanied with carbonated water it is recommended for outside temperatures of 0 degrees Celsius or less Ideal to prepare it in an iron pot.
17. Don’t be scared by the 35 portions (nobody eats just one) If there’s leftover, fry it and then add a little water before taking it to the microwave.
18. Despite what some unbelievers say, chiquisuela is not eaten, it only serves to thicken the preparation.
19. On Egan! Bon Appetite! Bon Appetite!