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Locro de papa
Melt the butter in a pot and stir in the achiote until the fat turns orange. Soften the onion, garlic and cumin with a pinch of salt for 6 minutes without browning.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Locro de papa take?
50 min all in — 15 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Queso fresco → Feta, rinsed, or a mild mozzarella. Feta is saltier; hold back on the salt until the end.
Any tips from this recipe?
Do not blend it. Locro should be rough and starchy, not velouté. It thickens to a paste in the fridge. Reheat gently with a splash of milk or water.
Can I prepare this ahead?
It thickens to a paste in the fridge. Reheat gently with a splash of milk or water.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.