Potato and beef stew: Peruvian recipe step by step (VIDEO)

Locro de pecho, originating from the Arequipa region of Peru, is a dish characterized by its fusion of spicy, sweet, and savory flavors. The name "locro" comes from the Quechua word "ruqru" or "luqru." Its origins date back to pre-Hispanic and pre-Incan times, long before the arrival of the Spanish and other immigrants to the region. It is commonly consumed along the coast, in the jungle, and in the highlands. While its origins are attributed to the Andes, it has become a signature dish of these communities and has gained popularity in neighboring countries such as Argentina, Bolivia, Colombia, Ecuador, and Paraguay.

INSTRUCTIONS

• In a pot of boiling water we place the beef breast, the lamb belly, the dried meat, the apple bone, the celery, the leek, the turnip, three peeled garlic cloves, a green onion, two sprigs of fresh oregano and the chapa peppers.
• While our meats are cooking, in another pot we prepare a sauce with oil, aji panca pepper, chopped garlic, and red onion. We let it cook for a long time.
• When the oil curdles, add salt, pepper, and cumin.
• Next, we add the peeled and crushed potatoes.
• We cover with the meat broth and let it cook until the potatoes are tender and fall apart.
• We add mint and lightly mash the potatoes to give the preparation more consistency.
• We remove the meats from their cooking broth and chop them up.
• When the potatoes are cooked, add the chopped meats, stir, let it cook and adjust the seasoning.
• We serve it with chopped parsley and cilantro.
• We serve it with white rice.

What are the ingredients of Arequipa-style chicken breast locro?

It is prepared with beef breast, lamb belly, dried meat, apple, celery, leek, turnip, garlic, oregano, chapa pepper, ají panca, onion, potato, mint, cilantro, parsley and rice.

What is the story behind Arequipa-style locro de pecho?

It has Andean and colonial culinary roots from southern Peru, where the ancestral concept of locro (stew with potatoes and meat) was adapted to local ingredients such as beef brisket and red chili pepper in the picanterías of Arequipa.

"Our grandmothers told us that during the potato harvests, this delicious dish was prepared and shared with the workers, and that over time, more meat was added to give it a better flavor." María Isabel Medina, Catholic University of San Pablo.