DISH RESEARCH · Soup
Yahuarlocro
Supermaxi’s yahuarlocro serves a milk-and-cilantro potato locro topped with a separate browned cooked-lamb-blood preparation, with avocado, red onion and ají alongside.
About Yahuarlocro
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Supermaxi’s yahuarlocro pairs a potato locro with a separate preparation of cooked lamb blood. In this version, milk and cilantro finish the soup, and avocado, red onion and ají accompany each serving.
Peeled potatoes are cut into small cubes. Achiote heats in a large pot with white onion, garlic and cumin, then the selected lamb broth and potatoes cook together until the potatoes soften.
A spoon crushes some of the cooked potatoes to thicken the soup. Milk and cilantro are added, and salt and pepper are adjusted before a further ten minutes of cooking.
The blood preparation uses its own white onion, chopped garlic, achiote and frying oil in a pan. Cooked, crumbled lamb blood is added and browned, then seasoned with its own cumin, salt and pepper.
The locro is served in individual plates with a portion of the blood preparation on top. Avocado slices, chopped red onion and ají provide the accompanying finish.
Ingredients in Yahuarlocro
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Potatobase
- Lamb offalprotein
- Lamb bloodsauce
- Peanutsauce
- Onionseasoning
- Garlicseasoning
- Cumin Seedseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.