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 into the preparation ticken with chuño.

Finally serve garnished wiht chepped coriander.

NOTES:                                I RECOMMEND THIS 

organice the times            RECIPE BECAUSE:

well for each step.            It does not requise se        

                                             many ingredients and it is 

                                             something simple.

By Nahir Milagros Ordoño Gutierrez and Renato Bruno Cacho Zuñiga