𝚂𝚄𝙳𝙰𝙳𝙾 𝙳𝙴 𝙼𝙰𝙲𝙷𝙰𝚂

Machas sweat is a traditional dish of Peruvian cuisine that stands out for its delicious flavor and texture. This stew is prepared by cooking the machas (fan shells) with tomato, onion, chili, garlic and other spices. The result is a comforting dish with intense flavors and captivating aromas. The combination of fresh ingredients and seafood creates a unique dining experience that reflects the culinary richness of Peru.

Servings: 4 servings

Prep time: 45 minutes

Cook time: 25 minutes

 INGREDIENTS

 To prepare a delicious macha sweat, the typical ingredients are:

 - 500 g of machas (fresh fan shells)

 - 4 ripe tomatoes

 - 1 large onion

 - 3 garlic cloves

 - 1 yellow chili or rocoto (chili to taste)

 - 4 cups of fish or seafood broth

 - Coriander leaves (cilantro) chopped

 - 1 teaspoon of cumin

 - 3 medium potatoes

 - Salt and pepper to taste

 PREPARATION

 1. Wash the stains in cold water and drain them. Save.

 2. In a large pot, heat a little oil over medium heat. Add the chopped onion and fry until transparent.

 3. Add the minced garlic and the yellow or hot pepper (previously seeded and finely chopped). Sauté for a few minutes until the aromas are released.

 4. Add the chopped tomatoes and cook until softened and mixed with the other ingredients.

 5. Add the machas and cumin. Stir everything carefully for a few minutes.

 6. Pour the fish or seafood broth into the pot. Bring to a boil, then reduce the heat to medium-low. Cook over low heat for about 15-20 minutes so that the machas cook and the flavors blend.

 7. Meanwhile, peel and cut potatoes into thick slices. Add them to the pot and cook until tender.

 8. Add salt and pepper to taste. If necessary, you can adjust the flavors and the level of seasoning.

 9. Just before serving, sprinkle the chopped coriander leaves over the sudado.

 10. Serve hot in bowls, accompanied by cooked white rice, boiled cassava or sweet potato.

 This recipe should make about 4 servings. If you want to make more or fewer servings, you can adjust the ingredient amounts accordingly. Enjoy your delicious macha sweat!

RECOMMENDATIONS

   1. Presentation: Serve the sweat in deep dishes so that you can include both the broth and the machas and potatoes.

   2. Accompaniments: You can accompany the sudado de machas with cooked white rice, boiled cassava or sweet potato slices.

   3. Decoration: Add some chopped coriander leaves on top before serving to give a touch of freshness and color to the dish.

   4. Chilli to taste: If you like it spicy, you can offer freshly chopped yellow or hot pepper in a small container.

   5. Lemon: Place a few lemon slices on the edge of the plate. Some people enjoyed squeezing lemon over the sudado to add a touch of acidity

   6. Serve Hot: Sudado de machas is best served hot.

You can accompany this dish with a drink:

CHICHA MORADA

Servings: 6-8 people

Ingredients:

 - 2-3 ears of purple corn

 - 2 liters of water

 - 1 pineapple, peeled and cut into chunks

 - 1 cup of sugar

 - 2 cinnamon sticks

 - Clove to taste

 - Lemon juice to taste

 Instructions:

 1. Wash the ears of purple corn and cut them into small pieces.

 2. In a large pot, boil the corn chunks in the 2 liters of water for approximately 30 minutes, until the water turns a deep purple.

 3. Strain the resulting liquid to separate the pieces of corn and reserve it.

 4. In another pot, add the pineapple, sugar, cinnamon, and cloves. Cover with water and cook until the pineapple is tender.

 5. Add the purple corn liquid to the pot of cooked pineapple and mix well. Cook over low heat for about 10-15 minutes so that the flavors blend.

 6. Remove from heat and let cool. Then add lemon juice to taste to balance the flavors and adjust the amount of sugar if necessary.

 7. Refrigerate the chicha morada until it is very cold.

 8. Serve in glasses and enjoy this refreshing drink!

 Remember that this is a basic recipe, and you can adjust the ingredients according to your personal preferences. Enjoy!