Sudado de Machas
The "sudado de machas" was highly appreciated by the noble class of Mollendo. Doña Rosario Gygax Coloma de Oyanguren remembers how the esteemed cook at her home in Mollendo prepared this dish at the beginning of the 1940s , Serving: for Prep time: 1 hour Cook time: 12:00-1:00 INGREDIENTS 1/2 dry stains. 250 gr tomato. 150gr chili slimze. Two red anion. Bone teaspoon of minced garlic kian grated. Salt pepper, coriander to taste. One tasbles poon of chuno flour. Two tablespoon of oil. DIRECTIONS Firts saak the stains the day before changing the water at least 3 times chap the machas in juliana. Then in a fry pan with hot oil, prepare the dressing with gartic, pepper and kien separaty, blend the tomato together with the limon chili without seeds or veins. Netx add the tomato with the chili pepper to the dressing and let il bail add the chopped machas and mix well. After that chop the anion to the feather and incorparate...