Time for another Locro, this time from Chile, commonly referred to as Locro Mapuche. The Mapuche are an aggregation of various indigenous peoples, roughly 80% of Chile’s indigenous population, plus into the Andes and a bit of Western Argentina. The name means People of the Land. This is a much more vegetable laden locro than many, and rather than being based on corn or beans, albeit it includes legumes, the base is wheat-berries.
The first round of mise-en-place – a couple of onions cut in “plumes”, carrots in half circles, sliced celery, garlic, and cross cut beef ribs. Small ossobuco would work too, without the protruding bone… really, any slow cooking cut on the bone.
Brown the meat in a little oil, then add the aromatic vegetables (forgot to take a photo apparently), and cook until soft, about 15 minutes.
Add in a couple of diced potatoes and squash plus wheatberries (without their hull). The spices, what the Chileans call aliño completo, are a mix of roughly equal parts of salt, pepper, cumin, coriander, dry garlic, and oregano. I ended up repeating this about (so in the end, about two teaspoons of each) because it wasn’t enough for the quantity we were making.
Top with water, or beef stock, and bring to a boil.
Reduce to a simmer, and cook for about an hour, stirring occasionally, until the wheat has plumped up and is soft, but still slightly chewy.
A perfect place for frozen vegetables here – though that’s obviously not the traditional method – but hey, it’s the 21st century. A package each of peas, corn, and green beans.
Add them in, mix it up, and cook for about 20 more minutes. Done.
Eat. Invite friends. We had enough for about 15 portions!
