Ajiaco Santafereño (english). The creole ajiaco is a super delicious dish that all Cuban used to prepare every time we have the chance. Specially, if we are about to prepare a family party so that it is the recipe that for excellence t cannot be missing in this type of celebrations. Ajiaco Santafereño (english) step by step.
You may have some questions as to what Punta de Anca or Ajiaco santafereño is, while other items like Grilled Chicken Breast (Pechuga a la Brasa.
Ajiaco is a Colombian potato soup with distinct regional recipes.
Ajiaco santafereño is named after Santa Fé de Bogotá (the former name of Bogotá) capital of Colombia, where it is a cultural mainstay.
You can have Ajiaco Santafereño (english) using 17 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Ajiaco Santafereño (english)
- Prepare of Meat.
- You need 400 grams of Meat bones.
- It's 300 grams of chicken breasts or legs without skin.
- You need 300 grams of Corncob.
- Prepare of Small ingredients.
- Prepare 1 tsp of pepper.
- It's 130 grams of Ground saffron.
- Prepare 1 of onion, chopped.
- Prepare 1 small of bunch coriander leaves, chopped.
- You need 3 tsp of salt.
- Prepare 5 tbsp of dry Guascas (galinsoga), crush a little with fingers.
- It's 1 cup of salt/lake capers, rinsed.
- It's 1 cup of (ab. 1 dl) sour cream (crème fraîche/crème double/sauerrahm).
- Prepare of Potatoes.
- Prepare 500 grams of mealy potatoes, small pieces.
- It's 350 grams of Red-skinned potatoes, rather waxy variety, in bite-sized pieces.
- You need 350 grams of yellow/white potatoes, rather waxy variety, in bite-sized pieces.
It typically contains pieces of chicken, large chunks of corn on the cob, two or three kinds of native potatoes (tiny papas criollas that fall apart and thicken the soup, and give the soup. Ajiaco (Spanish pronunciation: ) is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas.
Ajiaco Santafereño (english) step by step
- Beef bones, corn, 2 tsp salt, pepper, saffron in 2 L cold water, bring to a boil,skim off foam, reduce heat and simmer for 1 1/2h half covered.
- Leave flowing the beef broth through a sieve into a clean pot, discard bones, set aside broth and corn.
- start separate in a cold pot chicken breast, green onions, coriander leaves, and 1 teaspoon salt in 1L water, bring to a boil, remove the lid and simmer for 20 min.
- Leave flowing chicken broth through a sieve into a clean pot, discard onions and coriander. Let cooling slightly the chicken breast, then tear into bite-sized strips..
- Mix the chicken broth and beef bones broth. You can also degrease the broth. The best to do, let it cool down until the fat on the edges of the surface form small plates and then can be easily lifted..
- Pour in 5dl water the chopped boiling potatoes, bring them to a boil, lid very opened and simmer for 1long hour.
- Pass the broth along with potatoes through a Passe-vite (or mish until puree with a hand mixer) and then stir well with a whisk. The broth should now have a slightly thickish consistency or texture -but definitely still liquid. If it seems to hard, add again some water..
- Enter the boiled potatoes and the Guascas in the broth and simmer for 20 min..
- Add the chicken and corncobs, simmer again for 10 min (or until potatoes are cooked). Season to taste with salt..
- Spread the soup on a plate or bowl, decorate with a dauber cream, give capers separately. If you serve capers in brine, then be cautiously about seasoning the soup with salt, the small fruits could be quite salty..
- Enjoy your soup!.
SECRESTS/ FOR A FANTASTIC "AJIACO"/ SECRETOS PARA UN AJIACO FANTASTICO. Rebeca Hernandez de Naranjo, has a few little tricks to make the best ajiaco. Initially it was a soup of indigenous origin to which foreign ingredients were added. Today, a good ajiaco santafereño is prepared with chicken, tender corn and three kinds of potatoes: the criolla that dissolves, the pastusa that gives it consistency and the paramuna or sabanera that must remain whole. The typical ajiaco from Bogotá owes its Clásica receta Bogotana de cómo preparar un ajiaco, explicado con los pasos más sencillos pa que no se enrede y pueda hacer su ajiaquito en la casa! ¿Los ing.