Congrio Caldillo Recipe

Congrio Caldillo is a very famous dish in the popular markets of Chile, it is one of the favorite and richest, especially for winter, since they serve it well warm in mud dishes so that the temperature will last longer. In addition, this caldillo is a dish rich in protein, iron and potassium that you can accompany with a glass of your favorite white wine. It is cooked with the broth that results from boiling your head and sometimes the tail of the congrium. However, if you only get the medallions or pieces of the congrio, do not worry, you can also make this delicious traditional and loved recipe. Here, in recipes, we show you how to make congrio caldillo so you can prepare it at home without problems and with fairly easy ingredients. Lets go!

Congrio Caldillo Ingredients:

1. Wash all vegetables very well. Then, cut the potato and the paprika into thick strips, the chili in fine stripes and the mooring also fine.

Trick: If you prefer, you can remove the skin from the paprika.

2. Peel the carrot and cut it into slices, the onion in julienne.

3. In a median pot with a splash of oil, sauté the vegetables with salt and pepper medium-high fire for approximately 6 minutes, or until the onion softens.

4. Add tomatoes, oregano, garlic and color chili. Place the slices of congrio in the pot and pour the white wine at once, wait for it to boil and cover only a few seconds without removing the preparation.

5. Add 1 liter of water and the ketchup (previously heat it so as not to interrupt cooking). Semi -covered kitchen over medium heat for 15 or 20 minutes without removing too much not to break the congrium pieces.

6. Serve the hot congrio caldillo and decorate with parsley, you can also season with lemon if you like.