Locro, mondongo, guiso de lentejas y tortas fritas rellenas - Ariel en su salsa 25/05/2026

INGREDIENTS: Locro (Stew) 500g white corn 300g white beans 1.25kg pumpkin 2 onions 1 stalk celery 2 leeks 250g pork rind 2 pig's feet 400g pork belly 500g beef skirt 200g smoked bacon 1 chorizo ​​sausage Water as needed Oregano as needed Salt as needed Pepper as needed Sauce (all julienned or diced) 1 red bell pepper 1 green bell pepper 2 onions Oregano as needed Ground chili pepper as needed Paprika as needed Scallions as needed Corn oil as needed Salt to taste Pepper to taste For cooking the tripe: Garlic 2 cloves Onion 1 unit Bay leaf 1 leaf Salt to taste Tripe Stew: 2 kg Chickpeas 500 g Vegetable broth as needed Oregano to taste Ground chili pepper to taste Paprika to taste Salt to taste Beans 250 g Smoked bacon 200 g Pork belly 300 g Chorizo ​​sausage 2 units Carrots 2 units Leeks 3 units Onions 3 units Garlic 3 cloves Scallions 3 units Tomatoes 12 units Tomato paste 1 tablespoon Lentil Stew 500g Lentils 50g Oil 2 Onions 3 Carrots 3 Garlic cloves 2 tbsp Tomato paste 200ml White wine 500g Tomato puree Broth (as needed) 1 Red bell pepper 200g Smoked bacon 2 chorizo ​​sausages 3 potatoes 1 kg pork shoulder Parsley (to taste) Oregano (to taste) Cumin (to taste) Ground chili pepper (to taste) Paprika (to taste) Salt (to taste) 4 fried eggs Fried pastry shells filled with quince paste 1 kg flour 20 g baking powder 1 egg 500 ml milk 100 g lard 30 ml baking soda 15 g salt Assembly 300 g quince paste Sugar (to taste)