Recipe: Tasty Ajiaco

Ajiaco. Ajiaco is seasoned with a Colombian herb called guascas and is traditionally served with slices of Cubans make a stew version of ajiaco that includes beef, pork, chicken, and vegetables, and in Peru. You'll find guascas in most Andean cultures, though it is most common in the Colombian kitchen and is considered essential to a good pot of Ajiaco. "But I grew up drinking Ajiaco and craving it constantly. Ajiaco is a typical dish in Colombia.

Ajiaco is the national dish of Colombia, a flavorful chicken and potato soup with the addition of herbs Considered a poor man's dish in the past, Ajiaco must include three varieties of potatoes cooked. Ajiaco is the typical dish from the region surrounding Bogota and is often eaten at Sunday lunch and Hola, amigos! I am super excited to share this Colombian Ajiaco recipe with you as it was one of my. You can have Ajiaco using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Ajiaco

1. Prepare 4 of Colombinas, chatas, o pierna pernil completa,.
2. It's 1/2 of pechuga.
3. Prepare 1 libra of papá criolla.
4. You need 2 of papas pastusas grandes.
5. It's 1/2 of arracacha mediana.
6. You need of Mazorca desgranada o entera.
7. It's 1 tallo of cebolla larga, grueso.
8. It's of Guasca gusto.
9. Prepare of Sal.
10. You need of Pimienta.
11. Prepare of Ajo.
12. You need of Aceite.
13. It's of Crema de leche.

Cómo preparar Ajiaco, ingredientes, paso a paso y valor nutricional. Una receta de Bogotá - Colombia. Las mazorcas se sirven enteras o desgranadas con el ajiaco. This is my take on the ubiquitous Latino stew, ajiaco.

Ajiaco step by step

1. En una olla mediana, ponemos a cocinar la mazorca partida en 4 partes, o la mazorca desgranada (si es el caso), las presas de pollo y la media pechuga, con sal y pimienta al gusto..
2. Cuando la olla empiece a hervir, agregamos las papas criollas bien lavadas y cortadas a la mitad; así mismo agregamos unas hojitas de guasca, la arracacha lavada y rallada con anticipación y el tallo de cebolla larga. Dejamos hervir hasta que el pollo esté completamente cocido..
3. Cuando el pollo esté completamente cocido, lo sacamos de la olla y lo reservamos, seguidamente pelamos y partimos las papas pastusas en cuatro y agregamos a la olla, dejamos cocinar hasta que la papa criolla esté deshecha y la papá pastusa esté blandita, agregamos otras hojas de guasca, probamos y si es necesario agregamos más sal y pimienta al gusto. Dejamos hervir dos minutos más y bajamos del fuego..
4. En un sartén con un poquito de aceite ponemos a dorar el pollo que reservamos anteriormente.
5. Desmechamos la pechuga de poncho para agregarlas justo con la crema de leche de a poquito en cada plato de sopa ya servido, y el pollo dorado lo servimos con arroz blanco y dos trozos de papá pastusa. Podemos acompañar con tomate, con aguacate o ensalada si lo deseas. Y listo a disfrutar. Se los aseguro esta sopa les quedará súper deliciosa, es el plato que más le gusta a mi hijo..

This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth. Ajiaco is a potato soup from Colombia. The soup is typically served with heavy cream, capers and avocado, all mixed in just before eating in the proportions according to individual preference. Ajiaco is considered a full meal. Ajiaco is one of the staples of traditional Colombian cuisine; it's also the famous weekend soup.