📝 About This Recipe
Locro de Papa is the quintessential soul food of the Ecuadorian Highlands, a velvety potato stew that warms you from the inside out. This traditional masterpiece features starchy potatoes simmered into a creamy base, enriched with fresh cheese and a hint of earthy annatto. It is a celebration of simple, high-altitude ingredients transformed into a luxurious, heart-warming bowl of pure comfort.
🥗 Ingredients
The Base (Refrito)
- 2 tablespoons Achiote oil (oil infused with annatto seeds for color)
- 1 cup White onion (finely diced)
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
The Stew
- 2 pounds Papa Chola or Russet potatoes (peeled and cut into 1-inch cubes)
- 6 cups Water or Vegetable stock (hot)
- 1 cup Whole milk (at room temperature)
- 1.5 cups Queso Fresco (crumbled or diced small)
- to taste Salt
Traditional Garnishes
- 1-2 pieces Avocado (sliced into wedges)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 pieces Scallions (thinly sliced)
- 1 bottle Ají Criollo (Ecuadorian hot sauce for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the achiote oil over medium heat until shimmering.
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2
Add the diced white onions and cook for about 5-7 minutes until they are soft and translucent, but not browned.
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3
Stir in the minced garlic and ground cumin. Cook for another 60 seconds until the spices become fragrant.
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4
Add the cubed potatoes to the pot. Stir well to ensure every piece of potato is coated in the vibrant orange achiote oil.
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5
Sauté the potatoes for about 5 minutes, stirring occasionally. This 'sealing' process helps develop a deeper flavor.
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6
Pour in the hot water or vegetable stock. The liquid should cover the potatoes by at least 2 inches. Bring to a boil.
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7
Once boiling, reduce the heat to medium-low. Cover partially and simmer for 25-30 minutes.
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8
Using a potato masher or the back of a large wooden spoon, lightly crush about one-third of the potatoes directly in the pot. This creates the signature thick, creamy texture of the locro.
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9
Pour in the milk and stir gently. Let the stew simmer for another 5 minutes to integrate the flavors.
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10
Stir in 1 cup of the crumbled queso fresco. The cheese should soften and slightly melt into the broth but still maintain some texture.
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11
Taste the stew and add salt as needed. Be mindful that the cheese may already be salty.
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12
Turn off the heat and stir in the chopped cilantro and scallions just before serving to keep their color bright.
💡 Chef's Tips
Use starchy potatoes like Russets or Yukon Gold; they break down easily to create the natural creamy thickness. If you cannot find achiote oil, sauté a teaspoon of paprika in regular oil to mimic the color and mild earthiness. For an even creamier result, replace half of the milk with heavy cream. Do not over-mash the potatoes; the best locro has a balance of smooth puree and tender chunks. Always serve with fresh avocado; the cool, fatty fruit is the traditional foil to the hot, salty stew.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with 2-3 slices of fresh avocado on top. Provide a small dish of Ají Criollo (hot pepper sauce) for those who want a spicy kick. Pair with a side of toasted corn (maíz tostado) for an authentic Andean crunch. Offer extra crumbled queso fresco on the side for guests to add as they please. A light, crisp white wine or a refreshing glass of mora (blackberry) juice complements the richness perfectly.