The Chilean Marshal or Hot Marshal is a traditional dish in Chile that is normally consumed to recover from the hangover of the next day but, it has become so well known that even tourists already ask for it to try as a typical dish of the country. If you want to know how you prepare you follow the steps we show you in recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make hot marshal: |
| 1 kg of machas 1 kg of cholgas 0.5 kg of piures 1 kg of longanizas 0.5 kg of ultes 1 onion 3 cloves of garlic 1 Ajà dry red 1 branch of celery 0.5 l of white wine oil Sal at ease pepper to taste water or fish broth/seafood |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make hot marshal:
1. In a pot with a little oil the onion cut into squares is fried.
2. On the other hand, the cholgas, the machas, the piures and the ultes are shed in a covered pot approximately.
3. When the onion begins to brown the garlic, celery and cut sausages, chopped pepper, pepper and salt comfortable.
4. Once everything was very golden, cooked shellfish and white wine are added, and the pot with 3/4 parts of water is covered. The Chilean marshal is allowed to cook for half an hour.
5. Serve the hot marshal with a little parsley or coriander chopped on top. Also other recipes of traditional glasses and broths in this country visiting the following recipes:- Chilean Pantrucas
– Chilean ajiaco
– Chilean carbonate
