Yaguarlocro Recipe
Cook Time: 1 hour 50 minutes
Yaguarlocro Ingredients
- 2 lbs beef brisket, cut into 1-inch cubes
- 1 lb beef blood, cooked and diced
- 2 tablespoons lard or unsalted butter
- 1 large white onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon achiote (annatto) paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon sea salt (plus more to taste)
- 6 cups beef stock (homemade or high-quality store-bought)
- 1 1/2 lbs Yukon Gold potatoes, peeled and diced
- 1/2 lb russet potatoes, peeled and diced
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup scallions, thinly sliced
- 1/2 cup fried pork rinds (chicharrón), crumbled
- 1 ripe avocado, diced
- 1 tablespoon finely chopped fresh parsley (for garnish)
Yaguarlocro Instructions
- Heat the lard or unsalted butter in a large heavy-bottomed pot over medium-high heat until melted and shimmering.
- Add the beef brisket cubes and sear on all sides until browned, about 6-8 minutes. Remove the brisket and set aside.
- Lower the heat to medium and add the diced white onion to the same pot. Sauté until translucent, about 4 minutes.
- Add the minced garlic, achiote paste, ground cumin, smoked paprika, black pepper, and 1 tablespoon sea salt. Stir and cook for 2 minutes until fragrant.
- Return the seared brisket to the pot and pour in the beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the brisket is tender.
- Add the diced Yukon Gold and russet potatoes to the pot. Simmer uncovered for 25-30 minutes, or until the potatoes are very soft and starting to break down.
- Use a potato masher to gently mash some of the potatoes in the pot, creating a thick, creamy texture while leaving some chunks for body.
- Stir in the whole milk and heavy cream. Simmer for 5 more minutes, adjusting salt to taste.
- In a separate small skillet, heat a tablespoon of lard or butter over medium heat. Add half of the cooked, diced beef blood and sauté for 2-3 minutes until slightly crisped. Set aside for garnish.
- For the blood sauce, mash the remaining cooked beef blood with a fork until it forms a thick paste. Stir in a few tablespoons of hot broth from the pot to loosen it into a sauce-like consistency.
- Ladle the soup into bowls. Spoon a generous amount of the blood sauce over each serving.
- Top each bowl with the sautéed beef blood, crumbled chicharrón, diced avocado, chopped cilantro, and sliced scallions.
- Finish with a sprinkle of finely chopped fresh parsley for garnish and serve immediately.
Estimated Calories: 350, Servings: 6
About your recipe author: Sarah Kim is a professional pastry chef and food safety educator with years of hands-on experience in bakeries and test kitchens.
You ever notice how some people think the best way to show love is by dumping half the salt shaker into a dish? Like, "Here, I made you something delicious and also, congratulations, you now have high blood pressure!" Seriously, if your food tastes like you just licked a salt lamp, maybe it's time to ease up. I get it, you want to make it flavorful, but there's a fine line between "mmm, that's tasty" and "I need a gallon of water and a doctor, stat!" A good recipe should be healthy, not a quick trip to the ER. Salt is like that friend who's great in small doses but ruins the party if they stay too long.
Let's talk about appearance. You ever make something and look at it and think, "Wow, this is the culinary equivalent of a bad hair day"? I mean, you want your food to look inviting, not like it's been through a blender and then run over by a truck. Presentation matters, people! Even if it tastes amazing, if it looks like a science experiment gone wrong, nobody's going to be excited to dig in. The best dishes are the ones that make you say, "That looks so good, I need to take a picture before I eat it!" Not, "Is this supposed to look like that?" A little garnish goes a long way, and it's an easy, fast way to make your meal look as delicious as it tastes.
Now, let's get real about balancing flavors with last minute changes. You ever have that moment where you taste your food and think, "Hmm, something's missing," so you start throwing in random stuff like a mad scientist? Suddenly, you're adding lemon juice, hot sauce, maybe a little chocolate-who knows! It's like a quick-fire round on a cooking show, except the only judge is your own panic. Sometimes it works out and you feel like a genius, but other times, you're just hoping nobody notices the "creative" choices you made. The great thing is, with a little practice, you can turn those last minute tweaks into a healthy, delicious save. Just remember, the best recipes are the ones you can fix on the fly-because let's be honest, nobody's got time for a do-over when they're hungry!
If you want to impress your friends with your culinary skills, nothing says "I know my way around a kitchen" like whipping up a homemade Yaguarlocro recipe. This isn't just any soup-it's the best, most delicious, and authentic way to make your taste buds do the salsa. The secret to a perfect Yaguarlocro? It's all about the right ingredients and a few easy, quick tips that'll have you feeling like an Ecuadorian grandma in no time.
Let's talk about how to make this tasty dish pop. First, don't skimp on the toppings. The best Yaguarlocro recipe is basically a potato soup that went to a party and came back with all the fixings-avocado, cheese, and, if you're feeling brave, a little bit of blood sausage. Yes, you heard me. Blood sausage. It's the authentic way, and it's what separates the "I found this on the internet" version from the "my abuela would approve" level.
Want to keep it simple but still get that homemade, delicious flavor? Use the freshest ingredients you can find. Old potatoes in the back of your pantry? Save those for science experiments, not for your best Yaguarlocro recipe. And here's a quick tip: mash some of the potatoes right in the pot for that creamy, thick texture. It's like giving your soup a cozy sweater-perfect for those chilly nights when you want something tasty and comforting.
If you're wondering how to make your Yaguarlocro stand out, remember: seasoning is your friend. Don't be shy with the spices. The best, most authentic recipes are all about layers of flavor. And if anyone asks for your secret, just wink and say, "It's all in the technique"-even if your technique is just not burning the onions.
Let us talk about flavors for a second. You know, Ecuadorian food is like that friend who shows up to your party with a surprise guest, and you are like, "Who invited cumin?" But it works! The best flavors in Ecuadorian cuisine are bold, earthy, and sometimes a little mysterious. It is like a delicious scavenger hunt for your taste buds. You think you are getting something mild, and then bam, a quick hit of spice or a good dose of herbs sneaks up on you. I love how the recipe for flavor in Ecuador is basically, "Throw in everything that tastes good and see what happens." It is healthy for your soul, if not always for your arteries.
Now, let us talk about sides. Ecuadorians know how to do sides right. You ever notice how every meal comes with like, three different things you did not order? "Here is your soup, and also some popcorn, and also some avocado, and also a banana, and also a small parade." It is the best! I mean, who decided popcorn was a good side for soup? That is a genius move. It is like the Ecuadorian version of croutons, but way more fun and way less likely to break your teeth. If you want a fast and easy way to impress your friends, just serve a bunch of random sides and call it a traditional recipe. They will think you are a culinary genius.
And drinks, oh man, Ecuadorian drinks are on another level. You have got your canelazo, which is basically hot cinnamon booze, and it is the best thing to warm you up on a chilly night. Or if you are feeling healthy, there is always fresh fruit juice, because Ecuadorians can make juice out of anything. "What is this, cactus juice?" "Yes, and it is delicious." The great thing is, whether you want to get a little tipsy or just hydrate, there is a quick and easy drink for every occasion. Honestly, the only thing missing is a recipe for how to stop after just one glass.
You ever have that moment where you think, "I do not need a recipe, I have watched my grandma make this a hundred times, I am basically a chef by osmosis"? That was me, standing in my kitchen, apron on, confidence at an all time high, ready to recreate the best dish from my childhood. I was convinced it would be easy, quick, and I would be eating in no time. Spoiler alert: it was not fast, it was not easy, and my kitchen looked like a Jackson Pollock painting by the end. But hey, at least I was wearing pants, which is more than I can say for some of my other cooking adventures.
I was driven by nostalgia and the fact that I had already told my friends I was making this "delicious, healthy, authentic meal." You know that moment when you realize you have no idea what you are doing, but you have already committed? That was me, frantically Googling things like "what does this even look like" and "is it supposed to smell like that?" I kept telling myself, "Good food takes time," but I am pretty sure my friends were just happy I did not burn the house down. The only thing that was fast was how quickly my confidence evaporated.
In the end, it was not the great culinary triumph I had imagined, but it was edible, and nobody got food poisoning, so I am counting that as a win. My friends were supportive, which is code for "they lied to my face and said it was good." I learned that sometimes the best memories come from the disasters, not the successes. Next time, I might actually use a recipe, or at least call my grandma for backup. But hey, if you want a quick way to humble yourself, try recreating a family classic from memory. It is the most effective, and possibly the most delicious, way to fail upward.
About Yaguarlocro Recipe
If you're searching for the best homemade soup that's both easy and quick, you have to try this Yaguarlocro recipe! This authentic dish is a staple in my kitchen, and I promise it's the perfect comfort food for any day. The ingredients are simple, but the flavors are out of this world-think potatoes, beef, and a delicious mix of spices that come together in a way that'll make your taste buds do a happy dance. I always get requests for this recipe at family gatherings, and I'm convinced it's because it's so tasty and easy to make (plus, who can resist a soup with such a fun name?).
Let's talk about how to make this classic Yaguarlocro. The best part is, you don't need to be a professional chef to whip up this delicious Ecuadorian dish. Just gather your ingredients, follow a few simple steps, and you'll have a homemade soup that tastes like it came straight from a traditional kitchen. My top tips? Don't skimp on the toppings-avocado, a sprinkle of cheese, and a little bit of hot sauce take this recipe from good to absolutely perfect. And if you're in a rush, this quick recipe can be on the table in under an hour, making it ideal for busy weeknights.
What I love most about this Yaguarlocro recipe is how versatile and forgiving it is. Forgot an ingredient? No problem! Want to make it extra hearty? Toss in some extra potatoes or beef. The result is always a tasty, authentic soup that's sure to impress. If you're wondering how to make the best version, just remember: fresh ingredients, a little patience, and a lot of love. Trust me, once you try this easy and delicious recipe, you'll be hooked-just like I am!
