Locro is a traditional Argentine stew blending tender meats, corn, white beans, and pumpkin—much like a comforting cassoulet. Soak 500 g corn and 200 g white beans overnight in separate containers. The next day, drain the corn, add to a pot with water and 2 bay leaves, and simmer over low heat for 15 minutes. Stir in 400 g diced pumpkin, 3 minced garlic cloves, 500 g pork belly chunks, and 500 g pig's trotters. Cook 10 minutes, then skim foam. Add 500 g diced beef ribs, drained beans, and water if needed. Simmer 3 hours. Thirty minutes before done, add 2 sliced chorizos. Season with salt and pepper. Serve hot with a sauce of 1 chopped onion sautéed in 4 tablespoons beef fat, blended with 2 tablespoons each chili powder and paprika, plus 1 teaspoon cumin.
Empanadas are crispy Latin American turnovers, often stuffed with seasoned beef. For carne empanadas, brown 500 g ground beef and 4 sliced onions in sunflower oil. Season with salt, pepper, paprika, cumin, and oregano. Add 150 ml tomato purée, 1 pinch sugar, 20 cl water, and 1 beef stock cube. Simmer 5 minutes, then chill 30 minutes. Cut circles from shortcrust pastry, fill, seal, brush with egg yolk, and bake 15 minutes at 210°C.
Dulce de leche, a velvety milk caramel, stars in countless Argentine desserts. Boil 1 liter milk. Stir in 250 g powdered sugar, vanilla extract drops, and ¼ teaspoon baking soda. Boil high, then simmer medium, stirring often with a wooden spoon until caramel-colored and thick. Jar and cool.
